I have never really been a fan of pie crust. Don’t get me wrong, I still love the filling in the pie, but the crust was always left behind on my plate. So naturally when we went grain-free, I came up with crustless recipes like Pumpkin Pie Pudding, so I could still enjoy the flavor of the pie without the crust.
When you are instructed to bring a pie to the holiday table, you must bring pie with a crust. So I had to come up with something grain-free. Not only did it need to be grain-free, but it also had to be edible enough for my family not to know the difference.
After a little bit of experimentation, I finally came up with a grain-free basic pie crust recipe that is very versatile. Fill it with pecan pie, pumpkin, or really flavor it up with chocolate pie filling! The possibilities are endless. You can even freeze the dough in those cases of pie emergencies!
This grain-free basic pie crust recipe is very versatile. Fill it with pecan pie, pumpkin, or really flavor it up with chocolate pie filling! The possibilities are endless. You can even freeze the dough in those cases of pie emergencies!
- 1 1/4 cups Otto's Cassava Flour
- 1/2 tsp sea salt
- 1/2 tsp organic sugar
- 1 stick cold unsalted grass-fed butter, cut into pieces
- 3 - 4 Tbsps ice water
1. In a food processor, pulse flour, salt, and sugar.
2. Add butter to the food processor, piece by piece, while pulsing. My daughter helped me add the butter.
3. Add in water, one tablespoon at a time until it is crumbly but holds together when squeezed (up to 4 Tbsp).
4. Form the dough into a ball on a piece of plastic wrap.
5. You may need to add a little more water to it at this point to get it to form into a nice ball.
6. Wrap plastic wrap around dough ball and press into a one-inch thick flat disc.
7. Place disc in the fridge to chill for one hour (you can leave the dough in the fridge for up to 3 days, or wrap in foil and freeze for up to 3 months!).
8. Once the dough is chilled, roll it out on a Silpat (or a floured surface) using a floured rolling pin.
9. Roll dough into approximately a 14 inch round.
10. Using a rolling pin, pick up dough and gently and lie it into a 9-inch pie pan.
11. Using your fingers, gently push the dough into the pie pan, careful not to stretch it.
12. Trim off excess dough around the edges or fold it underneath.
13. Crimp dough into the desired edge that you like using your thumb and forefinger.
14. Fill with your desired pie filling and bake according to the instructions of your filling.
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