Ingredients

• 1 ½ cups Almond Flour (168 g)
• 1 cup Sweet White Rice Flour (160 g)
• ½ cup Tapioca Flour (30 g)
• ½ tsp Baking Powder
• ½ tsp Xanthan Gum or 1 tsp Psyllium Fiber
• ¼ tsp Salt
• 1 cup Dairy Free Stick Butter, frozen or very cold, cut into 1 inch pieces (224 g)
• 2 Eggs

Instructions

1. Preheat the oven to 350°F. In a large food processor, combine dry ingredients. Mix until blended. Next, add cold butter and pulse to form a coarse meal.
2. Add eggs and pulse until the dough forms a ball. At this point, you can roll the dough between two pieces of plastic wrap, place in the pie pan and use according to your recipe directions. You can also press it easily into the pie plate and use it as your recipe calls for, or you can cover the dough in plastic wrap and refrigerate until ready to use.
3. To blind bake, place dough in your pie plate and refrigerate. Preheat the oven to 350°F. Place a layer of parchment paper on top of the cold pie dough and place beans or pie weights on top. Bake the crust for 25 minutes, then remove beans or pie weights, uncover and bake for an additional 5–10 minutes, or until golden brown. Watch closely so it doesn’t get too dark.