If you have been missing a taste and sturdy pie crust since going grain-free, look no further! You will be amazed how easy this pie crust comes together with just a few simple ingredients and kitchen tools!
Use this pie crust to make my Chocolate Silk Pie .
Want a Savory or not so sweet crust?
Simply omit the stevia and vanilla. A small amount of sweetener is still needed but just taste the crust and adjust to your liking. Perfect for pumpkin pie!
My next pie will be using this crust as part of a baked pie like apple or cherry.
What baked pie recipe would you like to see next?? Please tell me in the comments.
Don’t worry, the recipe and technique is so simple, I decided to do a simple video demonstrating me preparing the pie crust, take a look…
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Follow the recipe and watch the video and you will be creating the perfect grain-free pie crust.
- 1-3/4 cup blanched almond flour or sunflower seed flour for nut-free (approximately 5.75 oz. by weight)
- 3 tbsp. coconut flour
- 1/2 tsp. grain-free baking powder
- 1/4-1/2 tsp. Stevia Select Stevia or granular sweetener to choice, to taste (omit for savory crust)
- 2 tbsp. of finely ground organic coconut sugar (optional)
- 1 egg white (approximately 2 tbsp.)
- 1/2 tsp. pure vanilla extract (omit for savory crust)
- 1/4 cup salted butter, melted*
*If using unsalted butter, add 1/8 tsp. of salt to dry ingredients
Preheat oven to 325 degrees F. In medium bowl, add the dry ingredients. Blend well with a whisk. Add the remaining ingredients and blend with a wooden spoon until a stiff dough forms. Taste for sweetness and adjust if needed.
Place dough on parchment paper and top with a piece of plastic wrap. Roll out dough with rolling pin to uniform thickness and until the dough is about 11 inches in diameter (check out my video for some of my tricks and techniques). Remove the plastic wrap and invert the pie crust into a 9 or 10 inch pie plate. Carefully remove the parchment paper (see video).
Bake for around 15 minutes or until the edges are slightly brown (check the oven around 12 minutes). Remove from oven and allow crust to come to room temperature before filling.
Can be made 1-2 days in advance. Cover tightly and store in refrigerator.
Nutrition: 90 Calories, 7.5 grams Fat, 4.7 grams Total Carbs, 1.3 grams Fiber, 3.4 grams Total Carbs, 2 grams Protein per serving (Nutrition includes coconut sugar.)