Gluten Free Pot Pie Crust Recipe
Description
This gluten free pot pie crust recipe is a delicious and easy way to make a homemade crust for your favorite pot pies. It is a simple mix of tapioca flour, almond flour, and butter, creating a light and flaky crust that is sure to be a hit with everyone. This recipe is great for those on a gluten free diet, but can also be enjoyed by everyone. It goes great with any type of pot pie filling, from classic chicken pot pie to vegetarian pot pie. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and flaky crust that will make your pot pies even better.
Prep Time
This gluten free pot pie crust recipe is quick and easy to prepare. It only takes about 10 minutes of prep time. You will need to mix together the tapioca flour, almond flour, and butter. This can be done with a food processor, or you can use a pastry cutter to mix everything together. Once the mixture is combined, you will need to roll it out into a thin crust. This will only take a few minutes, and then you are ready to fill your pie crust and bake it.
Cook Time
The cook time for this gluten free pot pie crust recipe is about 25 minutes. You will need to pre-bake the crust for about 15 minutes before adding the filling. This will ensure that the crust is cooked through and will help to prevent it from becoming soggy. Once the filling is added, you will need to bake the pie for another 10 to 15 minutes, or until the crust is golden brown. Once it is finished baking, you can let it cool before serving.
Ingredients
The ingredients for this gluten free pot pie crust recipe are simple and easy to find. You will need:
- 1 cup tapioca flour
- 1 cup almond flour
- 1/2 cup butter, melted
- 1/4 teaspoon salt
Instructions
To make this gluten free pot pie crust recipe, start by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, mix together the tapioca flour, almond flour, and salt. Cut in the butter using a pastry cutter or food processor until the mixture is crumbly. Add 2 to 3 tablespoons of cold water and mix together until the dough forms. Place the dough onto a lightly floured surface and roll it out into a thin circle. Transfer the crust to a 9-inch pie dish and press it into the sides and bottom. Bake the crust for 15 minutes, then fill with your favorite pot pie filling and bake for an additional 10 to 15 minutes, or until the crust is golden brown.
Equipment
You will need a few pieces of equipment to make this gluten free pot pie crust recipe. You will need a food processor or pastry cutter to mix together the ingredients. You will also need a rolling pin to roll out the crust. Lastly, you will need a 9-inch pie dish to bake the crust in.
Notes
This gluten free pot pie crust recipe is best served freshly baked. Any leftovers can be stored in an airtight container and kept in the refrigerator for up to 4 days. You can also freeze the crust for up to 3 months. To reheat, simply place the frozen crust in a preheated oven and bake for 8 to 10 minutes, or until heated through.
Nutrition: Per Serving
This gluten free pot pie crust recipe yields 8 servings. Each serving contains:
- Calories: 190 Calories
- Fat: 11 grams
- Carbohydrates: 20 grams
- Protein: 3 grams
- Sodium: 120 milligrams
Recipe Tips
This gluten free pot pie crust recipe is easy to customize. You can add herbs and spices to the crust to give it more flavor. You can also use different types of flours, such as rice flour or oat flour. Lastly, if you want a crispier crust, you can brush the top with melted butter before baking.
Making a gluten free pot pie crust doesn't have to be difficult. With this easy recipe, you can easily prepare a delicious and flaky crust that is sure to be a hit. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and flaky crust that will make your pot pies even better. So what are you waiting for? Grab your ingredients and get cooking!
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