It’s Pie Season! Do your self a favor and bookmark this completely flaky grain- and gluten free pie crust recipe and also you’ll be set for the vacations and past!
I’m hooked on the fundamentals.
That’s to say, I’ve not too long ago change into (extra) obsessive about perfecting gluten- and grain-free dessert staples so to at all times discover what it’s essential to make the top of your meal all the pieces you wished and extra.
One main blind spot on this website (and in my life) has at all times been pie. A protracted, very long time in the past, I created a paleo and gluten free pie crust recipe – and regardless of a lot tweaking over the following years, it by no means quiiiiite happy me.
Don’t get me flawed: it wasn’t unhealthy, and loads of folks have messaged me saying they adore it. However it’s decidedly low carb – produced from almond flour, coconut flour, and stevia, with not one of the starch or sugar that makes a pie crust the crisp-outside, soft-and-flaky-inside masterpiece you need to nestle your apples or banana pudding or brunchy eggs in. My husband has tried it a number of instances, however retains exclaiming “that is grain free?? Reeeeally????” each time he takes a chunk!
That one isn’t going anyplace. It’s nonetheless on the positioning, extra precisely named as a low carb pie crust, so that you can get pleasure from if you wish to.
However if you’re open to a brand new, nearly-flawless gluten free and paleo pie crust recipe to return to many times (notably as we’re getting into pie season!), sit down and keep awhile. Now we have loads to speak about.
What does it take to make the perfect paleo and gf pie crust on the market?
Fortunately, not a lot. Gluten-based pie crust would make the identical declare, however everyone knows that’s not true: you must work shortly, contact it gently, not overwork the gluten (which makes for robust, quite than delicate, crust), hold components, surfaces, your pie plate, and your palms chilly, then chill it for a few hours earlier than baking.
Ain’t no person acquired time for that.
I’ve examined this a million instances and no you don’t want chilly palms, a cool marble board, time within the fridge, or any of that fussiness.
All you want is:
- a gluten free flour mixture of almond flour and cassava flour
- a pinch of salt
- an egg (this helps bind the crust collectively; in any other case, with out gluten, it’s liable to crumbling)
- chilly butter (simply straight from the fridge or freezer, no further planning vital)
- chilly water (out of your fridge, or faucet water with some ice in it)(however don’t add the ice to the crust!)
That’s proper: simply 6 components.
Okay, superb, however what about gear?
Sure, that’s an excellent query. However, contemplating how easy and easy the components are, do you suppose I might stand for a fussy, troublesome course of filled with unusual gear?
Nahhh. You actually make this crust by throwing all the dry components right into a meals processor, pulsing a number of instances, including the moist components, and urgent it right into a pie pan. That’s it. You don’t even have to interrupt out your rolling pin (extra on that in a minute).
Getting the Crust into the Pan
Since this recipe doesn’t include gluten or an ingredient like xanthan gum that’s typically utilized in gluten free baking to imitate the gluten’s structural function, the dough is not going to be as pliable as standard pie dough.
So, a standard pie crust recipe would name so that you can flip the combined dough out onto a board and roll it out, then switch it to the pan. You can do that, however be ready for the dough to crack and break throughout the switch out of your board to your pie plate.
As a substitute, I like to recommend turning your dough straight from the meals processor right into a lightly-greased pie plate, and utilizing the heel of your hand to work it into the pan and up the edges.
To do that efficiently, you’ll have to cowl your palms, which prevents sticking and lets you work shortly (bear in mind, the warmth of your hand will begin to soften the butter within the dough, so that you need to reduce contact as a lot as potential).
My technique is to chop a chunk of plastic wrap in regards to the measurement of my hand and place that between the crust and my hand, so my pores and skin by no means really touches the crust. You could possibly additionally mud your hand with arrowroot or tapioca flour. To be clear, this doesn’t cut back the impact of the warmth of your palms, nevertheless it does forestall stickiness and mess, so you’ll be able to work quicker – i.e. you’re touching the crust much less.
Double Crust Pies
I’ll wager I do know your subsequent query: if this crust doesn’t roll and switch nicely, what a few double-crust pie? Effectively it does roll out rather well, really. It’s simply the transferring of the highest crust onto the pie that’s doubtlessly problematic. I have a tendency to stay to single-crust pies with a crumble topping (like this show-stopping apple pie!) or do a lattice or cutout crust.
However if you wish to do a full prime crust you’ll have to work rigorously, and maybe enlist a member of the family or a pizza peel to assist help the crust throughout the switch. You’ll in all probability nonetheless encounter a number of cracks or breaks; these are straightforward to repair along with your fingertips. When you’re having hassle, use a number of drops of chilly water to assist glue the crust again collectively.
Both approach, the final step goes to be crimping the sides. Any dough that has fallen off throughout switch and also you don’t want for patching may be adhered to the sides and crimped in. To crimp the crust, place your index finger behind the sting, and use the thumb and index finger of your different hand to slice the sting again so it curls round your index finger. Repeat all the way in which round your crust.
Let’s Discuss Blind Baking
There are two vital steps that may be sure that this pie crust recipe is successful. The primary is blind baking.
Blind baking – or, pre-baking the crust for a brief period of time earlier than it’s stuffed – is admittedly crucial to a profitable pie recipe. Don’t skip this step, as fussy as it could appear, otherwise you’ll threat uncooked or soggy bottomed pie crust!
Everybody is aware of a soggy backside crust is a excessive baking crime.
Don’t panic; blind baking is straightforward to do. When you’ve pressed your crust into the ready pie plate, you’ll cowl it utterly with a big piece of parchment paper, after which fill the pie, on prime of the parchment, with pie weights.
Pie weights are nothing greater than small, heavy-for-their-size, oven-safe balls, roughly the dimensions of marbles, that counterweight any air bubbles that may in any other case broaden within the oven and trigger the pie crust to change into uneven. Principally, they ensure that the crust bakes flat.
You should buy pie weights at kitchen provide shops, however dry beans work simply as nicely for a fraction of the price. I’ve used a $1 bag of dry pinto beans as pie weights again and again for years! As soon as you employ a bag of beans as pie weights, you’ll be able to’t eat them. Simply cool them and retailer in an hermetic container till your subsequent pie.
Suggestions for Gluten Free Pie Crust Success
Please learn by way of this part earlier than you make any substitutions within the recipe! I’ll tackle a lot of the widespread questions I get on recipes.
I typically get questions on changing the flour or dry components. Don’t exchange the gluten free flour mix known as for within the recipe with a gluten free all objective flour. That may dramatically change the way in which the crust comes out, in all probability not in a approach you’ll be pleased with.
You should utilize your most well-liked manufacturers of flour, however be sure to’re utilizing an ultra-fine-milled product. I like to recommend Honeyville or Bob’s Pink Mill model almond flour, and Otto’s Naturals Cassava Flour.
Butter (or, Learn how to Make This Dairy Free and Vegan)
The excellent news is that it’s straightforward to make this recipe dairy free. You’ll be able to exchange the butter (unsalted butter, please, if you happen to’re new to me preaching about butter in baking!) with coconut oil. When you’re utilizing coconut oil, you should utilize room temperature (gentle) oil, because it’s a lot tougher to work with when it’s chilled. Nevertheless, you’ll find yourself with a sliiiiiightly much less flaky crust.
You can too strive changing the butter with chilly palm shortening, if that’s one thing you employ. I’ve not tried it, however so long as you retain it very chilly, it ought to yield a nice crust.
The query of tips on how to make this crust vegan is a bit bit trickier, as a result of, within the absence of gluten (and, as I stated earlier, gluten subs like xanthan gum), the eggs play a significant function in binding the crust collectively and stopping it from crumbling once you minimize the completed pie. I’ve not examined this recipe with out eggs or with egg substitutes, so I might advocate utilizing this recipe as an alternative if you happen to’re in search of a vegan pie crust.
Double Crust Pies
When you’d prefer to make a double-crust pie, easy double this recipe and see all of my recommendation and dialogue above.
Candy vs Savory Gluten Free Crust
I exploit this crust recipe for all the pieces from apple pie, pecan pie, and pumpkin pie (I informed you it was pie season!) to quiche and pot pie for straightforward consolation meals.
Nevertheless, you might be accustomed to a sweeter crust. So, you’ll be able to add 6 tablespoons maple sugar or 1/four cup granulated stevia or monk fruit (or to style) together with the remainder of the dry components. And, for candy, don’t take away the 1/four teaspoon salt – quite than make it salty, it enhances the sweetness.
However, as I stated, this model as written will work for candy or savory purposes.
Like wheat-based crusts, this one tends to over-cook across the delicate edges earlier than the filling is totally cooked or set. To keep away from this, verify about midway by way of cooking to substantiate that the uncovered crust is a light-weight golden brown. Whether it is, loosely cowl the uncovered crust with an oven-safe crust protect, or strips of aluminum foil to gradual the speed of cooking.
The Finest Gluten Free Pie Crust You’ll Eat!
Golden brown and buttery, this flaky gluten free pie crust is simply nearly as good because the the wheat flour model!
- 2 cups blanched almond flour
- 1/2 cup cassava flour
- Heaping 1/four teaspoon superb sea salt
- 1 giant egg
- 1/four cup chilly butter, minimize into small cubes
- 3-5 Tablespoons ice chilly water
- Preheat the oven to 350 levels. Calmly grease a pie plate and put aside.
- Within the bowl of a meals processor, pulse collectively the almond flour, cassava flour, sweetener (if utilizing), and salt.
- Add the egg and blend till mixed.
- Add the butter and pulse till it is roughly the dimensions of peas.
- Add the water, one tablespoon at a time, till the dough comes collectively. You could not want all of it (see notice).
- Collect the dough right into a ball and place between two items of parchment paper.
- Roll out right into a thick disc, then switch to the ready pie plate and use the heel of your hand to press the dough up the edges of the pan.
- Place one piece of parchment over the crust, and fill will pie weights or dry beans.
- Bake for 10 minutes, then take away the pie weights and parchment, and bake a further 5 minutes.
- Use simply sufficient water to carry the dough collectively within the meals processor, however no more. The dough needs to be pliable, however not moist or excessively sticky.
- When you plan to retailer the dough within the fridge or freezer for greater than an hour, add as many tablespoons of water because it takes to carry the dough collectively, after which add one further tablespoon.
- For a candy crust, you’ll be able to add 6 tablespoons maple sugar or 1/four cup granulated stevia or monk fruit together with the remainder of the dry components. Nevertheless, I exploit the unsweetened model of the crust for each candy and savory pies, so it is as much as you!
Yield: 8 Serving Dimension: 1
Quantity Per Serving:Energy: 250 Complete Fats: 20g Saturated Fats: 5g Trans Fats: 0g Unsaturated Fats: 14g Ldl cholesterol: 39mg Sodium: 125mg Carbohydrates: 13g Web Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 7g