In a mixing bowl add 2 cups of gluten free flour and 1/2 tsp. salt and 1/2 tsp.
xantham, gum. Mix all dry ingredients together, making sure they are well blended.
In a measuring cup add 1/2 cup plus 2 Tbs. grape seed oil. Whisk into the oil
7 Tbs. cold almond milk and 1 Tbs. agave syrup. Whisk until nice and creamy.
Add the oil mixture to the flour. With a fork mix gently. Do not over mix, you want the
pie crust to be light and flaky, not tough like shoe leather. Shape into a ball.
Roll out 3/4 of the pie dough in between two sheets of wax paper.
Place rolled out dough into a pie pan. You can roll out the rest of the dough to make
decorative fluting around the pie pan or baked decorations of your choice for the top of the pie.
Put fork holes all over the bottom and sides of the pie dough in the pie pan.
This crust can be pre-baked for a no-bake filling or filled with fruit for a fruit pie or
any custard filling.
To pre-bake the pie dough for a no-bake filling, pre-heat oven to 375 degrees. Bake
the crust for 15-20 minutes or until golden brown.
