Lectin Free, Corn Free, Gluten Free, Grain Free Pie Crust
by: Seema Racela
Flakey Pie Crust
by: Seema Racela
Everyone in my family loves pie, especially me! My crust has a nice buttery flavor and slices well without falling apart. It's great for both sweet and savory pies. To save time, I often pre-make and freeze the crust a couple of days before I need to make a pie. This recipe makes one crust for a 9” pie dish, so double it if you want to make a top crust. I recommend pre-baking it for 5 minutes before adding the filling, because in the words of Mary Berry, no one likes a soggy bottom! See below for my recipe and YouTube video. Enjoy!
-1 1/8 cups of lectin free flour (I use 1/2 cup blanched almond, 1/4 cup arrowroot, 1/4 cup tapioca, 1/8 cup coconut flours)
-1/4 teaspoon salt
-1/4 cup cold homemade butter (or A2 or French)
-1/8 cup buttermilk (or A2 casein milk)
-1/2 teaspoon extra virgin olive oil
1. Whisk flours and salt in a mixing bowl.
2. Using a pastry blender (or fingers), cut the butter into the flour (it should look like little pebbles).
3. Add buttermilk or milk and gently toss with your hand.
4. Add extra virgin olive oil and gather dough into a ball, trying not to press too much. Shape the dough into a disc
5. Wrap the dough in a beeswax or cling wrap and refrigerate for 30 minutes
6. Remove the dough from the refrigerator and preheat oven to 375ºF.
7. Roll the dough between a Silpat mat or parchment paper until the dough is sized to the pie pan.
8. Using a spatula, transfer the pie crust to the pie pan. If any sections break, carefully press them back into place. Trim the edges so they are flush with the pan.
9. Use a fork to poke small holes in the bottom of the crust.
10. Bake the crust for 5 minutes.
11. Allow the pie crust to cool and add desired filling. Cook according to pie recipe. Enjoy!
Soy free, rice free, oat free, egg free, peanut free, cashew free, allergy friendly