Gluten-free Pie crust
This is a staple recipe that is a go-to for any house that loves to bake and is gluten free. As a former pastry chef, I love a pie crust that tastes more like a party than it does a bread. I want it to be rich with a delicious texture that holds up in the oven. This is why I chose almond flour + cassava for the mix on this one. The two together are the perfect pair. The almond flour is high in fat satisfying that rich feel, and the cassava flour is very starchy which helps with the energy that a classic pie crust brings!
You don’t need a stand mixer for this simple recipe! All you need is a bowl, a fork, some parchment paper, a rolling pin and a pie crust! If you want to make this a savory pie, just omit the coconut sugar.
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Makes one 9” pie crust:
The Goods:
1/2 cup cassava flour
1 1/2 cup almond flour + more for dusting
1 tsp salt
2 tbsp Big Tree Farms coconut sugar
5 tbsp vegan butter (you can find the recipe in my cookbook)
5 tbsp cold water
The Method:
Preheat the oven to 350. Grab a mixing bowl and mix the cassava flour, almond flour, salt and coconut sugar together with a fork.
Add the vegan butter and mix it in with a fork until you get small pebbles in the flour. Slowly add in the water while mixing until you can form a ball. Dust with more almond flour if needed.
Wrap in parchment paper and let chill in the fridge for 30 minutes. Once it’s chilled, open up the parchment paper and place another sheet of parchment on top. Your dough ball should be sandwiched in parchment. If its super sticky, sprinkle almond flour over the top before adding the top sheet of parchment.
Roll out the dough with a rolling pin. Its helpful if you grab the parchment with one hand and use the other to roll the dough so it doesn’t slip.
Once it’s rolled out, flip the crust onto a 9 inch pie pan. Mold it to the pan! The best part about GF dough is that you can mold it to fit where you like.
Once its in the pan, use a fork to poke some holes in the crust. If making a baked pie like apple, move ahead with the instructions and bake the crust with the pie. If making a cold pie like a French silk, cook for 25 minutes and let cool completely before filling!
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