This recipe works. I adapted it from Cassidy and is one of my 'go-tos' for any pie! This almost tastes too good to be gluten free and vegan, your guests will never even know ;)
Here it is in my Vegan Meringue Pie (recipe here:vegan-gluten-free-lemon-meringue-pie
1 C blanched almond flour
2 Tbsp. Coconut Flour
1/2 C arrowroot
2 Tbsp. whole psyllium husks
1/4 tsp salt
1 Tbsp agave
4 Tbsp Earth Balance butter (vegan) or Coconut Oil
1 flax egg (2 Tbsp flax + 3 Tbsp water)
1/2 tsp. vanilla
Cold Water As Needed
Additional Arrowroot As Needed
1. Combine the almond flour, arrowroot, salt, coconut flour and psyllium husks in a food processor. Give it a few pulses until it's one lovely flour. You can also combine in a bowl with a whisk.
2. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it. If doing by hand, use a fork to completely cut the 'butter' into the flour.
3. Add in the flaxegg and vanilla. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. You can add 1 Tbsp. of ice cold water if it's too dry, or 1 Tbsp. of arrowroot if it's too wet until it reaches the desired consistency.
4. Form dough into a disk and wrap with plastic wrap. Let rest in refrigerator for at least 1 hour (or until crust is firm and can be rolled out) or up to 2 days. If you don't allow it to firm up in fridge that's fine, just continue to step 5 as it will not be able to be rolled out. ***Update To roll out dough***: Make sure it has rested in fridge long enough (I usually allow to rest overnight) for dough to firm up, shape into a circle and place onto a piece of parchment paper. Roll with a rolling pin, reshaping as you roll. Invert onto greased and floured pie pan. Patch up any cracks and apply any decorative effects!!!
5. Grease and sprinkle a pie pan with coconut or arrowroot flour. Then, place the dough and press into the bottom of the pie pan until covered.
Crinkle the edges
6. Place in the freezer while you make the filling. Bake as directed but watch the crust carefully as almond flour burns easily. You may need to cover the crust with a crust protector or a ring made of foil after 10 to 15 minutes of baking.
Recipe adapted from Cassidy's Craveable Creations at http://cassidyscraveablecreations.com/2011/02/how-to-make-perfect-gluten-free-pie.htm