In my baking, I combine different gluten free flours for a mixture of nutrients, flavors, and textures. The quinoa and chickpea flours in this recipe add protein, and the almond flour gives a nutty flavor that pairs well with your favorite pie fillings. [Mine is pumpkin!]
1 cup organic almond flour
½ cup organic quinoa flour
½ cup organic chickpea flour
½ tsp sea salt
¼ cup organic high polyphenol EVOO
3 tbsp filtered water
Preheat your oven to 425 degrees F.
Mix the flours and salt in a bowl.
Add the EVOO, and use your hands to mix.
When the mixture is the consistency of course sand, add the water and work with your hands until combined. It will not form a dough ball.
Place the crust into a 9 inch pie pan and press into shape.
Bake at 425 F for 15 minutes.
Add your pie filling, cover the edges of the crust with a pie protector, and cook as per your recipe instructions.
Is pumpkin pie your favorite too? Try my Pumpkin Pie Custard in this crust! You can find it HERE.