A buttery, easy, and flaky paleo pie crust. Gluten free, grain free.
Gluten & Dairy Free Pie Crust – Sweet or Savory. This recipe makes 1 Pie Crust either top or bottom.
Here is a pumpkin pie recipe I used with this crust.
INGREDIENTS:
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- 1½ cups Birch Benders Paleo Pancake & waffle Mix 2 tsp organic sugar
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- 4 TBSP butter, chilled (my favorite KerryGold)
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- 2 TBSP oil (I prefer coconut or olive oil)
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- ¼ Salt (Himalayan Salt)
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- ¼ cup ice water
DIRECTIONS:
Combine Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, until butter is in small pieces. Add oil, then add ice water slowly until dough comes together, not sticky or gummy. You may not need all the water.
Roll out the dough between two sheets of wax paper. Dough should be thin, about 1/8″ it will puff up when it bakes. Peel the top wax paper off dough and invert into pie dish or press into pan with fingers, the thinner the better. Use fork to perforate crust.
Bake UNFILLED CRUST at 350° for 12-15 minutes.
Fill and bake as your pie recipe as directed.
This crust can be prepared in advanced and stored in the fridge or freezer (empty or filled) until ready to bake.
TIPS FOR PRE-BAKING OR PAR-BAKING:
- Pre-Bake for approx. 12-15 minutes at 350 degrees.
- You may par-bake the crust for 5-7 minutes to firm up the crust prior to adding your filling
- To prevent the crust from shrinking, add dry beans or pie weights during baking time
- If you’re baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Don’t forget the pie shield for this second bake as well.
Create a Pie Crust Shield: Bake a perfect flaky crust no one can resist with Reynolds Wrap® Aluminum Foil. To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 20 minutes of baking time. Remove from the oven and allow pie to cool. Your pie crust should be golden brown, flakey and ready to wow all your guests!
More Ideas:
Finally a Classic Paleo Pumpkin Pie Recipe That Tastes Delicious!
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