When you need to bake gluten-free, we have you covered.
Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
Place the flour, sugar, baking soda and salt in a food processor and pulse several times.
Add the egg and vanilla, and then scatter small pieces of coconut oil over top. Pulse until the mixture forms a ball.
Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. If you are baking again with a filling, bake the crust until the bottom is just dry. If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.
The perfect pie deserves the perfect crust. Traditional rolled crusts can be daunting for many, and some simply can’t eat the wheat flour. Whatever the reason, this nutty, cookie-like crust is a breeze to whip up–grain-free with a hearty dose of protein, too.
Recipe derived from: https://fountainavenuekitchen.com/almond-flour-pie-crust-gluten-free/