This gluten free pie crust is buttery and tasty, and only takes minutes to prepare. Use this as your 'go to' crust for cream pies, fruit pies, pecan or pumpkin. If you're gluten sensitive, this is the crust for you! Looking for a savory gluten free crust?, try this recipe, but omit the sugar and increase the salt to 1/2 tsp. For fun, try adding garlic powder, onion powder or a little ground sage for chicken pot pies! I'd love to hear your comments below. Enjoy!

Recipe for BUTTERY, ALMOND PIE CRUST (Gluten Free)
Preheat oven to 325 degrees

2 Cups Ultra Fine Almond Flour
1/4 tsp salt
4 Tbsp powdered sugar (I put raw sugar in blender and powdered it that way)
Mix dry ingredients together
Add 3/4 stick melted butter (or 6 tbsp, measure before melting)
Blend until completely mixed

Spray a 9'' pie dish (I used a deep dish, glass pie dish) with a non-stick spray
Pour almond mixture into dish and spread evenly on bottom and up sides
Use the bottom of a measuring cup (or bottom of glass) to evenly press bottom of crust
Pinch top of crust evenly all the way around with fingers
Pierce bottom of crust with fork

Bake 20 minutes if you are going to be using this crust for a cream pie that will be going into the refrigerator after you fill it.
Pre-Bake (bottom only crust) 10-12 minutes if you are going to be filling this crust with fruit, pecan filling or pumpkin pie filling. *Make sure it's cooked long enough to be firm to touch or lightly brown, especially when using a wet filling like pumpkin. Allow to cool before filling it, then follow directions for the pie you're baking.

*cover your crust with foil or a pie crust shield while baking your pie to prevent burning, this won't be necessary during a par baking.

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