Workhorse Gluten and Grain Free Pie Crust
A gluten and grain free pie crust recipe you can count on working
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.