Gluten Free • Paleo • Sugar Free • Dairy Free

Pie Crust

  Pie Crust

I love Pie.

Actually I love Tarts but that seems a little bit inappropriate to say.

I love eating the crispy edges and having the gooey filling oozing out.

Yep, now I’m hungry!

This Pie Crust /Tart Recipe is very simple it works! There’s no need to go searching each time you need a sweet pastry crust; just use this one. I do..and it tastes great.

Suggested recipes include Nutella Pudding Cookie Dough Tart and Banana Cream Pie.

Pie Crust
Serves 16
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/4 cup Almond Meal
  2. 1/2 cup plus 2 tablespoons Coconut Flour
  3. 1/4 teaspoon Salt
  4. 1/4 teaspoon Baking Soda
  5. 1/4 cup Coconut Oil, softened
  6. 1/4 cup Honey or Maple Syrup
  7. 1 Egg
  8. 1 teaspoon Vanilla Extract
Instructions
  1. Pre-heat the oven to 175C/350F.
  2. Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size) (see Notes on size)
  3. Combine the dry ingredients in a kitchen blender and process on low until combined.
  4. Add the wet ingredients and blend until the dough comes together.
  5. Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
  6. Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
  7. Pierce the bottom of the pastry 7-8 times.
  8. Place in the oven for 7 minutes if only par baking (i.e. the pie will be baked again with filling) or 15 minutes if fully baked (i.e. a cold filling will be added and no more baking is required).
  9. Remove from the oven and allow the pie crust to cool.
Notes
  1. Most pies/tarts are baked in a 20cm/8inch tin.
  2. This recipe can be easily divided for mini tins or doubled if a higher crust is required.
Adapted from Against All Grain
Adapted from Against All Grain
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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