Last updated on November 9th, 2021 at 04:35 pm
A simple basic pie crust is a must-have staple in every kitchen. Pie crusts are actually pretty simple to make, and by making it yourself you get to avoid all the added ingredients in most store-bought versions.
This recipe is super simple but so deliciously buttery – no one will even know that it is grain-free.
This pie crust recipe can be made in advanced stored in the fridge or even freezer. I like having a couple of frozen pie crusts in the freezer for last-minute pie or galette making.
This is the crust that I use for pumpkin pie – well actually any pie.
Happy eating!
Simple Pie Crust {Grain-Free}
A simple deliciously buttery pie crust for all your pie-making needs!
- 2½ cups almond flour
- 1 cup tapioca flour
- ¼ cup maple sugar
- 2 eggs, chilled
- 3 tbsp cold filtered water
- ½ tsp sea salt
- 4 tbsp grass-fed cultured butter, chilled, cut into cubes
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To make the dough: simply combine the almond flour, tapioca flour, maple sugar, eggs, water, and seas salt in the bowl of a food processor. Process for 8-10 seconds or till combined. Add the butter, spacing the pieces of dropped butter on the dough. Pulse 4 or 5 times, until pea-size bits of dough form.
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Gather the dough together into a ball, and gently flatten it into a disk. Wrap tightly and freeze for about an hour.
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Transfer the dough to a 9-inch pie dish, and press it into the bottom and up the sides of the dish. Use the palms of your hands to even out the crust on the bottom. Press together any breaks that may have formed, and feel free to crimp or flute the edges. Gently pierce the crust with a fork.
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Partially bake the pie crust by placing a round piece of parchment paper at the bottom of the crust – fill it with pie weights. Bake at 325°F for 10 minutes, then remove the weights and parchment paper. Bake for 5 more minutes, or until golden brown.
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Cool completely on a wire rack.
To make the dough up to 2 days in advance, simply skip the freezer step and refrigerate the dough disk tightly wrapped.
The dough can also be frozen for up to 6 months. Thaw the dough overnight in the fridge before using.
♦ If the dough cracks or seems a little bit dry, simply wet your hands a bit to press the dough into the pie dish.
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