Almond Flour Pie Crust (oil & gluten-free)

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This lite and tender pie crust is made from simple ingredients that include no refined fats.  It is great for a prebaked crust and also just as good as a filled crust. Not picky to work with like butter or oil crusts, it is very forgiving and can be patched or rerolled without concern.

The cashew flour makes a more tender crust than the almond flour, but if you always cover the fluted edges for part of the baking, it will help a lot. I like to mix part cashew and part almond. Have fun with it and enjoy how easy it is to work with.

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Be sure and squirt a shot of non-stick spray into your pie plate and smooth it all around with your fingers so the crust will release easily (you could also use a drop or two of oil . Make sure it is not a lot, spread very thin across the bottom and up the sides.

If you really do not want to use any oil, dust the side of your dough that will be going face down in the plate with a light sprinkling of flour. This should be helpful. If the crust is cooked really well, it also will come out easier.

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This dough is quick and easy to make in a food processor. It could be made by hand also with a little more effort.

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Roll the dough between two pieces of saran (parchment is used by some, but saran works best for the piece on the counter because it molds into the pie plate better than the parchment).

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Roll until the dough is about an inch larger than your pie plate. 

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Dispose of the top saran and turn the remaining one over with the dough side down and carefully mold it into the plate so there are no air pockets. This dough is very forgiving so do not worry if it cracks, just push or patch it back together.  You could even press it into place if you preferred.

 

Remove the saran and trim the edges with a knife.

 

Fold under the edge and flute, pricking with a fork for a prebaked crust.

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Almond Flour Pie Crust (oil & gluten-free)

Servings: One 10" single crust, One 8" double crust
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients:

1 1/2 cups almond or cashew flour (pressed lightly to measure)– the cashew makes a more tender crust.  I like to mix the two.

1 cup millet flour or oat flour* —be sure and stir flour well before measuring 

1 tbsp tapioca flour, if you desire a very tender crust, replace tapioca with soy or sunflower lecithin

1 tbsp cane sugar or lecithin granules

1/2 tsp salt

1 tbsp applesauce

5 tbsp plant milk of choice


Instructions:
  1. Preheat oven to 350 degrees.
  2. Take your pie plate and with your fingers spread on a drop or two of oil or one light squirt of food release spray.  Spread it all around and up the sides. Don’t use too much!  If the pie is baked sufficiently it isn’t necessary, but it is a good safe-guard so you can be certain it will release nicely when you are ready to serve.
  3. Combine all dry ingredients in a food processor and process well to mix.
  4. Combine and add the applesauce and milk.  Process just enough to form a workable dough. Add more water or flour as needed.  The dough should be pliable for forming into the pie plate and fluting the edges without it cracking, but should not be sticking to your fingers.
  5.  Lightly wipe your counter with a moistened sponge or cloth and lay down a piece of plastic wrap. Spoon the dough onto this and press together into a smooth flat round lump. Cover with an additional piece of saran or parchment.  Using a rolling pin, roll into a circle an inch larger than your pie plate and not too thick.
  6. Remove the top piece of saran, then pick up the bottom piece with the dough and carefully turn the dough side down over the pie plate, centering it evenly. Using the saran, slide it down into the plate and mold up the sides, pressing it together as needed. This dough will not get tough from working with it. Carefully remove saran, trim extra dough away, and form or flute the edge of the crust, patching if necessary to make it all even.
  7. For a prebaked crust, prick bottom and sides with a fork and bake for 12 – 15 minutes until turning golden, remove from the oven to a wire rack to cool. Fill with your favorite filling.
  8. For pumpkin or fruit pies, fill raw crust with desired filling and bake according to pie directions. Be sure and cover the fluted edges of the crust with foil; it will cook sufficiently even though covered. When cooking a filled pie, place a cookie sheet in the oven on a lower rack and preheat with the oven. When fully preheated, place pie(s) to be baked on the cookie sheet. This improves the bake on the bottom crust.

Notes:

*I prefer the color and flavor of the millet flour. (Always make sure millet flour is fresh and not rancid as this gives it a bitter flavor.  I keep mine in the fridge or freezer.)

TIPS FOR AVOIDING A SOGGY BOTTOM CRUST:

  • Put it directly into the oven as soon as you fill it.
  • Bake the pie on a lower rack.
  • Preheat a cookie sheet on the rack to be used & place your pies on that for baking.
  • Sprinkle a layer of bread or cereal crumbs over the bottom crust before filling with a fruit filling.
  • Brush the bottom crust with a barrier that will seal it. — a thin gel of cooked cornstarch and water.