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Two Dairy-Free & Gluten-Free Pie Crusts

It’s officially pie day here on YumUniverse.com. Thanksgiving is only a matter of days away and it is time to prepare, so here are two of my favorite pie crust recipes that use nutrient-rich gluten-free flours. One is made using an all purpose garbanzo bean-based gluten-free flour and the other is a sweet mixture of almond flour and sorghum. In this post, I will also share with you some of my favorite tricks for mess-free slicing (no wasting that first piece), and for making adorable single serving mini pies. And most importantly, stay tuned today for a Chocolate Pecan Pie recipe and a Pumpkin Pie recipe that uses these crusts…

Tools:
Food processor (or a lot of elbow grease and a fork)
Unbleached parchment paper
Cupcake tins or
Glass pie baking dish

Ingredients:
Try to buy everything organic. Here’s why.

Almond & Sorghum Flour Crust
Sweet and hearty flavor
1 cup almond flour (Use Benefit Your Life brand I don’t recommend Bob’s Red Mill’s Almond Flour for this recipe. You can try it, but no guarantees…)
1 cup sorghum flour (I used Bob’s Red Mill)
1 tsp fine ground sea salt
5 tbsp cold-pressed coconut oil
1/4 cup + 2 tbsp sucanat
5 tbsp cold water
1/2 tsp lemon juice

Gluten-Free All-Purpose Flour Crust
A nice, fine flour crust
2 cups gluten-Free All-Purpose Flour (I used Bob’s Red Mill)
1 tsp fine ground sea salt
5 tbsp cold-pressed coconut oil
1/4 cup + 2 tbsp sucanat
5 tbsp cold water
1/2 tsp lemon juice

 

Let’s get started.
Preheat oven to 350°F.

Parchment paper is one of my kitchen BFFs—it makes life easier and you can use it for everything. A perfect example is making your own muffin liners, which work great for creating adorable personal pies. You can use already made parchment paper cupcake liners or cut some parchment off a roll (into 4″ x4″ squares) and press into a cupcake tin to make an imperfect tulip shape. If you are making your own liners, don’t worry if the liner doesn’t stay in the tin while you shape it. Once you have dough in there it will stay put—it needs the weight.

Now, you can also use this method for lining a large pie/baking dish and the benefits are:

• Less oil since you aren’t greasing
• Easy slicing—just lift the whole baked pie easily out of the pie pan once cooled. You’ll be able to slice and plate your pie without any catastrophes
• In cases where you are baking with aluminum, you are protecting your food from toxic metals when you use parchment

 

What I like most about this recipe is that you don’t have to mess around with cold fats or chilling your dough. Since we are pressing the dough by hand into the baking dishes, there’s no need to roll it or take the extra steps that usually intimidate.

Just put all of your ingredients, except water, into the food processor and pulse until crumbly.

Once crumbly, add water one tablespoon at a time until dough forms into a ball, but not too sticky. If you can press it and it sticks together, lovely.

Press your dough into whatever dish you are using. Be sure to press it as thinly as you can—make sure to bring it up the sides of your dish or tins. The dough will thicken when you bake and you want your filling to dough ratio real nice.

Poke holes into the bottom of the dough with a fork.

You can make a rustic unshaped crust (above), or you can use this pinch method to make a scalloped edge (below). Just use the pointer finger and thumb of your right hand and your pointer finger on your left to create the little triangles. I couldn’t take this shot for you if I used all those fingers, so take note of my sweetie’s finger there in the bottom left. Ha.

Before filling your pie crust, you want to bake it without filling for 10 minutes.

Remove after 10 minutes, then fill and bake according to instructions for that pie recipe.

Check back today for Chocolate Pecan Pie and Pumpkin Pie recipes…

Happy Pie Day.

 

 

 

 

 

 

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  1. Marion

    Heya :) I’m making the second pie crust and just wondered with the cold-pressed coconut oil, if it is a solid tablespoon or a melted tablespoon? Thank you x

    • Heather Crosby

      Both would work, Marion. Enjoy!

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