Are you craving a warm, flaky pie but following a gluten and dairy-free diet? Don't despair! This recipe proves that delicious and healthy can go hand in hand. This gluten and dairy-free pie crust is surprisingly easy to make, requiring minimal ingredients and effort. Perfect for both beginner bakers and seasoned chefs, this recipe will become your go-to for all your favorite pie fillings. Get ready to enjoy that satisfying homemade pie experience without compromise!
Ingredients:
- 1 ½ cups almond flour
- ½ cup tapioca starch (or arrowroot powder)
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
Instructions:
Get Started:
- Combine the dry ingredients: In a large bowl, whisk together the almond flour, tapioca starch, and salt. This ensures even distribution throughout the crust.
Make the Dough:
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Cut in the fats: Add the cold butter and shortening cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the fats into the flour mixture until it resembles coarse crumbs. Work quickly to keep the butter and shortening cold. This is crucial for a flaky crust.
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Add the ice water: Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don't overmix; a slightly shaggy dough is fine.
Form and Chill:
- Form the dough: Turn the dough out onto a lightly floured surface (using almond flour). Gently shape the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the gluten-free flours to hydrate and the fats to firm up, resulting in a less crumbly crust.
Bake Your Pie:
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Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie plate. Carefully transfer the dough to the pie plate. Trim and crimp the edges.
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Blind bake (optional): For pies with wet fillings, you can blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes until lightly golden.
Tips for Success:
- Use cold ingredients: Cold butter and shortening are key to a flaky crust.
- Don't overmix: Overmixing the dough will result in a tough crust.
- Chill the dough: Chilling the dough is essential for preventing shrinkage and ensuring a tender crust.
- Adjust the water: You may need slightly more or less water depending on the humidity and the type of flour you use.
Variations:
- Sweet pie crust: Add a tablespoon of sugar to the dry ingredients for a sweeter crust.
- Savory pie crust: Add herbs like rosemary or thyme for a savory crust.
- Nut variations: Experiment with other nuts like pecan or walnut flour, adjusting the liquid accordingly.
Nutritional Information (per serving, approximate):
- Calories: Around 200-250 calories (depending on the size of the pie and the filling)
- Fat: High in healthy fats from almond flour and butter.
- Protein: Moderate protein from almond flour.
- Carbohydrates: Lower in carbohydrates compared to traditional pie crusts.
- Fiber: Good source of fiber from almond flour.
This gluten and dairy-free pie crust recipe is a healthy and delicious alternative to traditional pie crusts. It’s a great option for those with dietary restrictions or those looking for a healthier alternative without sacrificing flavor or texture. Enjoy experimenting with different fillings and creating your own delicious gluten and dairy-free pie masterpieces!