We love pie, I mean, who doesn’t?? Pie was of primary concern to our youngest daughter when we first started this journey, she was very anxious that we be able to have pie. One advantage of gluten-free pie crust is that it does not get tough if you have to rework it. If it doesn’t come out right the first time you roll it out, just squish it together again and you get a free “do-over”! Enjoy having good pie again…
Grain Free Pie Crust
56 g (½ cup) quinoa flour
152 g (2/3 cup + 2 Tbsp) potato starch and some for dusting
80 g (2/3 cup) tapioca flour
112 g (1 cup) almond flour
¼ tsp plain salt
½ tsp beet sugar
2/3 cup shortening, frozen
2 large eggs
In a food processor (or Ninja) add quinoa flour, potato starch, tapioca flour, blanched almond flour, salt and sugar. Pulse a few times until well blended. Add in frozen shortening and pulse until mixture resembles a crumbly mixture. Add eggs and pulse until dough forms (if using Ninja, switch to dough blade for this step). If dough is too soft or sticky, add a little more potato starch.
Divide dough into three.
Take one section of dough and press evenly into pie plate to cover dish. (If making pre-cooked pie shell, prick dough with fork and bake at 375 oF for about 30 minutes.)
Dust some potato starch on two sheets of plastic wrap. Place a section of dough on one piece of the dusted plastic wrap, flatten slightly with hand and cover with other sheet of plastic wrap. Roll out the dough into a 10 inch circle. Add filling of choice to pie plate. Remove one piece of plastic wrap, carefully place the circle of dough over the filling and remove the plastic wrap. Crimp the sides of the pastry to build up the sides a bit and seal the top to the bottom. Slit top for venting.
Bake according to recipes instructions.
Freeze third section of dough for later use.
Note: I find that tapioca makes a great thickener for pies – if recipe calls for flour, use the same amount; if recipe calls for cornstarch, use twice as much tapioca.