06 Feb Pie Crust (Gluten and Grain Free!)
I have been working on creating a workhorse gluten free pie crust for a while now. I have worked with all manner of flours, equipment and methods. I have had more failures than successes, and when I have had success, they often aren’t easy to replicate.
Even glutinous pie crusts are tricky because they get hard to work with if they aren’t cold. Overworking the dough with your hands, rolling dough around in your hands too much, leaving dough out to sit, and using fat or liquid that is too warm are all ways to warm the dough which will make it difficult to work with.
I have had consistent success with this pie crust. I like it because the ingredients are simple, it comes together quickly, and you can roll it out right as it leaves the food processor. I also find it tasty. It is flaky, a touch lemony and salty from the Kerrygold. Which brings me to not recommending any substitutions for this recipe. Get these exact ingredients, and use them as directed. Pie crusts are too finicky and unforgiving to do anything else.
I have not tried this recipe without a food processor, and here is why: I know that the more my hands are involved, the warmer the dough gets and the harder it will be to work with. So this recipe requires a food processor to get a consistent result.
I hope this recipe will be a revelation for you as it has been for me. Having a dependable gluten and grain free crust is a beautiful thing! So tell me, what is your favorite kind of pie??? Oh yeah? Well, now you have a pie crust. Go make it!
Workhorse Gluten and Grain Free Pie Crust
Equipment
- Food Processor (like a cuisinart)
- Rolling Pin
- Parchment Paper
Ingredients
- 2 cups Cassava Flour
- 2 tablespoons Flaxmeal
- 8 oz Salted Butter, Cold use Kerrygold for the same results
- 2 tablespoons Lemon Juice cold
- 5-6 tablespoons Ice Water
Instructions
- Preheat oven to 375°F.
- Prepare food processor with the 'S' blade and add cassava flour, flaxmeal and butter to the food processor container. Cut the butter into about 4 chunks when you add it. Pulse until butter and flour have combined and look like crumbs. Cover any holes in the processor with a towel on this step to avoid blowing flour all over your counter.
- Add the lemon juice and 4 tablespoons of the ice water. Pulse until the dough starts to come together. Add one more tablespoon and pulse, 8-10 times and if the dough is starting to clump together in bigger chunks, do not use the last tablespoon of ice water. If it hasn't yet clumped, add the last tablespoon of ice water and pulse another 8 times.
- Remove the dough carefully from the food processor and divide into two balls, handling as little as possible.
- Roll out the dough between two peices of parchment and lay into your pie pan (watch video to see this done). Poke holes into the dough with a fork before baking. This will keep the crust from bubbling up while baking.
- Bake your crust(s) for 12 minutes at 375°F.
- Remove from oven and allow to cool for at least 15 mintues before adding filling. Crusts can be kept in the fridge for 48 hours before they are used.
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