Recipe for a gluten and dairy free prebaked pie crust that can be used for a variety of pies. Despite the ingredient changes, it closely resembles the flaky and crumbly texture of the basic butter and flour crust, but with a slightly sweeter note and finish.
gluten free – dairy free – grain free – organic
prep time: about 30 minutes (plus 1 hour or overnight to set up in the refrigerator)
cook time: 20 minutes
creates: one 10" pie crust
tools we use
bowl
whisk
grater
measuring cups and spoons
food processor with metal blade and dough blade
plastic wrap or bee's wax wrap
parchment paper
10" glass pie dish
things you need
1/2 c organic unblanched almond flour
1/2 c organic arrowroot flour
1/2 c organic tigernut flour
1/4 tsp Himalayan pink salt
1/2 c organic unrefined virgin coconut oil (frozen)
1 organic egg white
1/4 c room temperature water
here’s how
remove the coconut oil from the freezer while you prep
place the almond flour, arrowroot flour, tigernut flour, and salt in the food processor with the metal blade and pulse a few times to blend the ingredients and break up any lumps
grate the frozen coconut oil and place all of the flaked oil into the food processor, then pulse a few more times to incorporate the flaked oil with the flours to achieve a crumbly texture
take out the metal blade and replace with the dough blade
mix the egg white and water together in a separate small bowl until combined
with the food processor speed on low, add all of the egg white/water mixture and blend until a dough ball forms
place the dough onto a piece of plastic wrap or bee's wax wrap, form into a tight ball and refrigerate until firm for at least an hour (or overnight if possible)
retrieve the dough from the fridge and let it rest for 10 minutes
preheat the oven to 350 degrees Fahrenheit
place dough in between two pieces of parchment paper and roll out into a circle about 1/4 inch thick or until it will fit into your pie dish
remove the top parchment paper, place the dish upside down onto the dough and flip
after removing the bottom parchment use your fingers to press dough into dish and smooth out the edges
the dough should now be pliable enough to fix any cracks, thin spots or rough edges
when the pie crust if fully formed, poke holes all around the bottom and sides
bake in preheated oven for 20 minutes or until it starts to turn slightly golden
allow to cool completely before filling
helpful notes
frozen ghee can be used in place of the coconut oil
if the dough gets too soft while you are finger forming and you can feel the oil start to melt, stick it in the fridge or freezer for a couple of minutes to firm up
if there is any dough left over from the edges you can use this to fill any thin spots or cracks, just use your fingers to press out uniformly
use a fork or spoon to make a nice decorative edge
an easy way to create a disc of frozen coconut oil is to melt the oil, pour it into a measuring cup with plastic wrap and place into the freezer
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