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In a large bowl whisk together the almond flour, white rice flour, tapioca starch, salt, and sugar.
Add 4 tablespoons of water, and use a large spoon to thoroughly combine. Drizzle in 1 more tablespoons of water, and mix again. Refer to Notes section below and/or photos and video for help determining proper consistency. Be judicious with the water at this point. Add another 1 to 2 tablespoons of water (1 Tbsp at a time), if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
Place the dough on a large piece of parchment paper (about 13 inches long). Use your palm to gently flatten the dough into a disc. If the dough is sticky, sprinkle with almond flour.
With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even, 12-inch circle.
Pick up the parchment paper and carefully flip the dough onto a 9-inch glass pie plate (if using a metal tin, bake time may be reduced). Slowly peel away the parchment. Without stretching the dough, use your fingers to gently press it into the edges of the pie plate. Patch any holes or tears with excess dough from the edges.
Trim and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.
For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to brown too much.