Gluten Free Pie Crust
Tasty, flaky...it is so easy to eat without the filling!

After many attempts, this recipe came out as the winner:

Preheat Oven 400

Cup Chestnut Flour
Cup Potato Starch
Cup Dowd & Rogers Almond Flour
Cup Flaxseed Meal
1 teaspoon Xanthan gum
1 teaspoon Salt
1 Tbsp Coconut Palm Sugar (optional)
Cup Cold Coconut Oil, cut up

Combine and mix together the first seven ingredients. Pour into a food processor and add the cut up coconut oil. Pulse about 30 seconds or until all ingredients are mixed together.

Scoop dough onto wax paper, large enough to roll out for a pie crust. Flatten dough down and put another large piece over the wax paper and roll out the dough with a rolling pin (rolling over the wax paper; otherwise, the dough will definitely stick to the rolling pin). When the dough has been rolled out into the desired circle, unpeel one side of the wax paper and put the dough into the pie dish. Then peel away the other side of the wax paper.

If this is too complicated, I have also just pushed out the dough until it meets the sides of the pie plate - it is not as pretty, but it still tastes the same!

Bake in oven for 15-20 minutes. The edges will be a light brown color.