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1/2 cup all-purpose gluten-free flour
1/2 cup oat flour
1/4 cup cassava flour
1/2 teaspoon sea salt
1 teaspoon arrowroot starch
1/3 cup olive oil
5 tablespoons dairy-free milk (we used almond milk or oat milk)
Mix together the flours, starch, and salt in a medium-sized bowl.
Blend the oil and milk together in a separate bowl.
Add wet ingredients to dry ingredients and combine.
Place and shape the dough into a pie plate, then place into the refrigerator for up to 1 hour.
Before adding the pie filling, glaze the dough with an egg wash - whisk the egg yolk and then brush it onto the pie crust - This is not required but helps prevent the crust from getting soggy.
Recipes you can use this pie crust for:
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