Inspired, this amazing recipe originates from Rise Shine Cook and her pastry for Holiday Mushroom Tarts. Although not a traditional flakey crust made with butter, lard or shortening, this is a beautiful gluten free tender pie crust that has a nice crumbly texture! This dough is, easy to work and versatile. It’s a wonderful option for any type of pie.
Yield: one 8-inch pie
Ingredients
- 1 Tbsp (3g) whole psyllium husk
- 5 Tbsp (70g) water
- ¾ cup (96g) almond flour, lumps broken down
- ½ cup (80g) Gluten Free All-purpose Brown Flour B or substitute with rice flour
- ¾ tsp baking powder
- ½ tsp salt
- 1 to 3 tsp additional water, use only if needed to hold dough together
Instructions
- In a small bowl, add the water then whisk in the psyllium husk. Leave sit for at least 10 minutes.
- In mixing bowl add the almond flour, gluten free flour, nutritional yeast, onion powder, baking powder, and salt. Mix well to combine.
- Add the thickened psyllium mixture. Starting with a spoon then switching to your hands work in the psyllium mixture until you have a dough ball. Only if the dough is too dry to form a dough ball, gradually add water, only one teaspoon at a time.
- To ensure the crust doesn’t stick, prepare 8-inch pie pan with nonstick spray. Wipe out the excess and set plate aside.
- Divide the pastry into three parts. Set one part aside for the top crust and combine the other two parts to form a ball of dough for the bottom crust.
- Sandwich the dough between a Silpat and a large piece of plastic wrap, or parchment paper then roll out the dough. The dough should be 1/8″ thick and 1″ wider than the pan.
- To transfer the dough into the pan, put your hand underneath the Silpat. While flipping the Silpat, as best as you can, center the dough over the pie plate. Carefully peel the dough off the Silpat and gently mold dough into the dish. If any tears or holes form, patch them with bits of dough.
- Fill the bottom crust with desired mixture then add the top crust. As desired, finish the edges by trimming away any excess dough or bring the overhang of the bottom crust up and over the top crust. Pinch the two together to make a crimped edge. Make sure to cut a hole or make a few slits in the middle of the pie crust so steam can escape.
- Bake at 375°F for 20-25 minutes.
Savory Pie Crust
Ingredients you may want to add for a savory pie crust like for this Tourtière (French Canadian Meat Pie).
- 1 Tbsp (4g) nutritional yeast, add as an option for a savory crust
- 1 tsp garlic onion powder, add as an option for a savory crust
When serving hot, let pie cool 10 minutes before cutting.