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Ingredients

⅓ cup tapioca flour ⅓ cup brown rice flour ⅓ cup sorghum flour ½ cup shortening, chilled and diced ¼ cup almond meal 1 tablespoon cornstarch 2 teaspoons white sugar 1 ½ teaspoons xanthan gum ½ teaspoon baking powder ½ teaspoon salt 2 tablespoons water 1 ½ teaspoons dry egg replacer (such as Ener-G®) 1 teaspoon apple cider vinegar

Nutrition Info

202.2 calories carbohydrate: 18 g cholesterol: : - fat: 13.6 g fiber: 1.8 g protein: 2.5 g saturatedFat: 3.3 g servingSize: - sodium: 199 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
Whisk water, egg replacer, and vinegar in a small bowl, stir into flour mixture until a loose dough forms.
Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
Bake in the preheated oven until golden, about 15 minutes.

1 9-inch pie crust

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.