Vegan Gluten-Free Almond Pie Crust

• 1/3 cup tapioca flour
• 1/3 cup brown rice flour
• 1/3 cup sorghum flour
• 1/2 cup shortening, chilled and diced
• 1/4 cup almond meal
• 1 tablespoon cornstarch
• 2 teaspoons white sugar
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 1/2 teaspoons dry egg replacer (such as Ener-G(R))
• 1 teaspoon apple cider vinegar

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
4. 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.
5. Bake in the preheated oven until golden, about 15 minutes.

tapioca flour, brown rice flour, sorghum flour, shortening, almond meal, cornstarch, white sugar, xanthan gum, baking powder, salt, water, egg, apple cider vinegar

Taken from www.allrecipes.com/recipe/259808/vegan-gluten-free-almond-pie-crust/ (may not work)