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Homemade Gluten-Free Pie Crust – Two Ways

Pie Crust Two Ways

The perfect buttery and flaky pie crust for all your baking needs!  We’ve got you covered with a paleo/primal version using real, grass-fed butter AND an egg-free / nut-free version complete with optional dairy-free subs!

Ingredients

Version A: Paleo-friendly/Primal 

Version B: Egg-Free/Nut-Free

Instructions

Version A: Paleo-friendly/Primal 

  1. Place the arrowroot, almond flour, coconut flour, coconut sugar, and sea salt together in a large bowl
  2. Whisk them together until evenly incorporated.
  3. Pull the chilled and cubed butter out of the refrigerator.
  4. Quickly toss the butter in the dry ingredients.
  5. Pour the dry ingredients and butter onto a clean countertop or marble pastry board.
  6. Using your cold rolling pin, start to roll the butter into the dry dough.
  7. Keep rolling and folding more flour over the butter until all the butter is pressed into long, very thin sheets. It will look very crumbly and not well incorporated – this is how you want it.
  8. Gather the dough up, place it back in the mixing bowl, and refrigerate for 30 minutes further – this helps keep the butter firm.
  9. Take the dough from the refrigerator and create a small cater in the center. Crack the cold egg into the middle of the dough.
  10. Quickly mix the egg into the dough until it’s incorporated, but still shaggy. Place it (plus your rolling pin) back in the refrigerator to chill for an additional 30 minutes.
  11. To roll the dough out, dust a sheet of wax paper with a generous amount of arrowroot flour. Place the dough in the center.
  12. Using the palm of your hand, press the dough into a 2” thick disk and then dust with more flour.
  13. Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a ¼-inch thick sheet.
  14. If the dough cracks as you roll it out, just pinch the tear together.
  15. And then press down to flatten the mend.
  16. Try to roll it out into a rough circular shape.
  17. To lay the dough in a pie pan, slide a baking sheet under the bottom sheets of wax paper so that the dough is sitting on top.
  18. Having buttered the inside of your pie pan, lay it face-down centered on the dough.
  19. Flip the baking sheet and pie pan over so that the pie pan is right-side up. Pull the baking sheet and wax paper away (slowly) and then guide the dough down into the pan.
  20. Mend any breaks with additional dough and trim the edges to your liking.
  21. Fill and bake according to your pie instructions.

Version B: Egg-Free/Nut Free

  1. In a large bowl, whisk together the flour, coconut sugar, and salt. Once fully incorporated, add the butter and work it into the mixture either with your hands or with a pastry cutter, until it forms a fine crumb.
  2. Add the water in one tablespoon at a time until the dough begins to hold together. When you can pinch the dough between your fingers and it flattens instead of crumbles, you’ve added enough water.
  3. Form the dough into a ball and place on a piece of plastic wrap, then flatten it into a disk and wrap it with the plastic. Refrigerate for 1 hour (you can leave it up to a day if needed), until the dough is slightly hardened.
  4. Let the dough sit out on the counter top for about 10 minutes so that it becomes pliable and easy to work with again.
  5. Place a large sheet of parchment on your counter top and sprinkle about 2 tablespoons flour on the parchment. Place the dough on top then sprinkle additional flour over top. Begin to roll into a round 1/8th inch thick disk. If the dough starts breaking on you, form the dough back into a ball and add one more tablespoon cold water, then roll out again, making sure it is smooth. If you have any one-off cracks in the dough, simply pinch them back together and apply a touch of water if needed.
  6. Carefully flip the crust into a pie pan, mend any cracks by pinching them together, and trim off any excess crust, then follow the baking instructions included with your pie.

Notes

*For dairy-free: replace the butter with an equal amount of solid coconut oil. The oil will be easiest to work with at a scoopable consistency. If your coconut oil has gone liquid, you can place it in the refrigerator to firm it up before making the crust.