Pie Crust

My family isn't gluten intolerant, but I try to limit it as much as possible.  
I'm happy to say this pie crust is seriously my favorite!  
I also use it to make a savory pie as well.
This recipe will fit a 9-10 inch regular pie plate.  You can roll out this pie crust (between two pieces of plastic wrap) or you can press it into your pie plate.

1 cup Gluten Free Flour (or whole wheat flour if desired)
1 cup Oat Flour
1/2 tsp Salt (I use Pink Himalayan)
1/3 cup Extra Virgin Olive Oil
​1/2 cup Warm Water

1. In a mixing bowl add the Flour and the Salt and stir to mix.
2. In another bowl add the Warm Water, then add the oil and whisk vigorously to emulsify the oil and water.
3. Combine the oil/water mix to the flour and gently mix until a dough is formed.  DO NOT over mix this crust or it will be tough.
4. Press the dough into the pie plate, or use the tips below to roll it out.

If you need a top crust, simply repeat the process and rollout the dough between two pieces of plastic wrap.
Tip#1: wipe the counter with a damp cloth so the bottom plastic wrap will stick to the counter for easier rolling.​
Tip#2: when the dough is rolled out to desired size and thickness, use the bottom plastic wrap to flip the dough on top of the pie (this dough will fall apart if you try to peel it up).  ​If parts of the dough breaks apart, don’t worry, just patch it back on, it molds together very easily. 

​Check out the different ways I've used the pie crust:

Printable PDF HERE