(Part 3) Pie Series: How to make perfect Pie Crust every time

Press in Crust Template to use for cream/custard based pies.

To make these crusts using a food processor works great to just blitz decrease the size of whatever you are using as your base. Be careful not to over process or else you will end up with dust and lose your crunchy texture.

Base Options

Gluten Free Crackers, Gluten free (vegan) Oreo cookies (or really any other gluten free crispy cookie) Cherrios, Honey Nut Cherrios, Rice Chex Cereal, Rice Crispies, Fruity Pebbles, Cocoa Pebbles, Corn Flakes & Lucky Charms.

Recipe Template

1 1/2-2 Cups of Graham Crackers, Cereal or Cookies.

6 Tbsp of Melted Butter, Melted Vegan Butter or Melted Butter Flavored Coconut oi.

Optional: 1/4 Cup of Granulated Sugar or Honey /Maple Syrup.

Baking ( Toasting) is completely optional. If you wish to do this just place it in a 350 degree oven for 10-12 minutes or until slightly golden. Allow to cool & pour in your custard base filling.

Gluten Free Patee Brisee. Flaky, Easy to work with Pie Crust

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Yield: 1 Pie (Top & Bottom Crusts)

Author: Brittany Angell

Gluten Dairy & Nut Free. This crust along with my Paleo Pillsbury Crust are my favorite two. Both are show stopppers. This one is EXTREMELY flaky.

Ingredients

• 1 ½ Cup Sweet Rice Flour
• ¾ Cup Brown or White Rice Flour
• ¼ Cup + 1 TBS Potato Starch
• 1 Tsp Salt
• ¼ Tsp Xanthan or Guar Gum
• 14 TBS (1 ¾ Stick) Earth Balance Butter OR Shortening or Bacon Lard.
• (at room temp. Butter and Bacon Lard will yeild a more flavorful crust)
• 2 Large Eggs (Cold or at room temp.)
• ¼ Cup cold water.
• Egg Wash: 1 Egg + 1 TBS water whisked together.

Instructions

1. Combine all the dry ingredients (Sweet Rice Flour, Rice Flour, Potato Starch, Salt and Xanthan Gum.) in the bowl of a food processor.
2. Add the room temperature butter. Cut in by pulsing the machine until the butter is cut into small pea sized pieces.
3. Adds Eggs and Water. Process until it becomes thick dough. * Dough should be soft and easy to work with- if needed add up to 1 additional TBS of cold water. (The amount of water will range depending on the brand of flour that you select).
4. Roll dough out on a sheet of parchment paper topping both the top and bottom with additional Sweet Rice Flour as needed to prevent stick.
5. Roll the parchment onto itself (like you would cinnamon roll dough) and then unroll into the pie plate.
6. Brush with Egg wash.
7. Bake at 375 degrees 25-30 minutes until slightly golden.
8. Crust can be filled with any filling prior to baking. Or Pre-baked before filling.

Notes:

There are a few things you should know before beginning the recipe. I need you to forget all that you know about making crust. For the pastry chef's out there.. this Flaky Pie crust does not require chilling, docking and all the other fancy techniques normally involved. This recipe is simple- keep it that way and you will have fantastic results. Using the exact flours that I have called for is key.

* Please note that Sweet Rice flour is different than rice flour. It can be found at most grocery stores. I purchase mine from a local Asian Grocery store. There is labeled as “glutinous rice flour”. Despite its confusing title- it is 100% Gluten Free. Also note- that using brown rice vs. white in the recipe will result in a better golden brown color once baked.

I make this crust in my food processor- you may also make it by hand, though it may need some extra kneading. Usually with butter crusts you have to be careful not to overwork the dough, as you will lose the flakiness. That is not the case with this recipe- it can be heavily worked and still yield gorgeous and delicious flakes. In fact I prefer to overwork it as this makes it easy to transport onto the pie plate. 

* Be sure to roll out and place the dough into the pan promptly after making it. As it sits it will begin to dry out and become hard to work with. Keep dough covered. If dough begins to dry out knead in a little extra water a tsp. at a time.

Paleo Copycat “Pillsbury” Pie Crust.

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Author: Brittany Angell

(Gluten/Grain/Egg/Coconut Free) My most popular crust option. A few years ago this recipe took the internet by STORM! I have had hundreds and hundreds of people tell me its the best pie crust they have ever had- and I have to agree..its perfection!! I was able to add gluten back to my diet about 2 years ago..and I tried some regular store bough pie crust recipes and immediately regretted it. This crust is BETTER! The flavor, texture and how easy the dough is to work with! So forget gluten..this recipe is the star of the show! :) You can make this crust ahead of time and freeze it. Freeze it in a ball really well wrapped or put it in the pie dish and cover that up and freeze the whole dish. Whatever you prefer. Treat it like you would pillsbury pie crust from the store! Its a really forgiving dough and will work with you!

Ingredients

• 3/4 packed cup of blanched almond flour
• 1 1/4 cup of Tapioca or Arrowroot starch
• 4 Tbsp of Salted Butter (Or earth balance butter)
• 4 Tbsp of Palm Shortening (or regular shortening)
• 1/2 teaspoon of salt
• 1 teaspoon of xanthan or guar gum
• 4 Tbsp of Applesauce
• Reserve for later: 1/4 cup of extra tapioca or arrowroot starch (OPTIONAL)

Instructions

1. In a large food processor (I use a 14 cup) add the almond flour, starch, butter, shortening, salt and xanthan or guy gum. Process until the dough begins to come together. Add the applesauce and process until a smooth dough forms.
2. Place the dough into a sealed tupperware and place into the fridge 2 hours.
3. After the dough has chilled- mix in the last 1/4 cup of starch and roll out between two sheets of parchment paper (dusting with extra starch as needed to prevent sticking) NOTE: If you chill the dough for 24 hours you will only need a LITTLE extra starch to roll the dough out. You won't need to mix in the full 1/4 cup.
4. Quickly place the rolled out crust into the pie pan using the parchment as your guide. It should holds its shape without breaking.
5. At this point you can either fill the crust with filling of choice and follow the directions for that pie. OR Bake the crust in a 350 degree oven 16-20 minutes until lightly golden.

Notes:

Be sure not to remove or swap the shortening. The recipe needs it to work properly!

If you have a 14 cup food processor this crust CAN be doubled! Just double all of the ingredients and chill. Divide the dough in half to make 2 crusts. (Ps. The crust can be used on top of a pie!)

Grain Free Coconut Flour Pie Crust

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Author: Brittany Angell

Gluten Free. Grain Free, Nut Free, Egg Free & Dairy Free,

Ingredients

• 1/4 cup of coconut flour
• 1 1/2 cup of tapioca or arrowroot starch
• 6 TBSP Palm Shortening
• 5 TBSP of Slightly Softened Butter (or Earth Balance)
• 1/2 teaspoon of salt
• 3/4 teaspoon xanthan or guar gum
• 5 tablespoons applesauce

Instructions

1. In a large food processor (I use a 14 cup) add the coconut flour, starch, butter, shortening, salt and xanthan or guar gum. Process until the dough begins to come together. Add the applesauce and process until a smooth dough forms.
2. Place the dough into a sealed tupperware and place into the fridge 30 minute to an hour.
3. After the dough has chilled roll out between two sheets of parchment paper (dusting with extra starch as needed to prevent sticking)
4. Quickly place the rolled out crust into the pie pan using the parchment as your guide. It should holds its shape without breaking.
5. At this point you can either fill the crust with filling of choice and follow the directions for that pie. OR Bake the crust in a 350 degree oven 16-20 minutes until lightly golden.

Keto Variation of my Pillsbury Copycat Pie Crust

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Yield: 1 Bottom Crust

Author: Brittany Angell

This Crust is pretty dang awesome for a lower carb option. I will warn you though- it doesn't hold together quite as seamlessly as the original paleo version since it doesn't have all the starch. Its still a fabulous option & I highly recommend giving it a try!

Ingredients

• 1 1/2  cups (174 g) blanched almond flour
• 1⁄2 cup (40 g) oat fiber, plus more for dusting
• 1 tsp xanthan or guar gum
• 3.5 oz (100 g) cream cheese (regular or vegan cream cheese)
• 4 tbsp (56 g) chilled salted butter, Vegan Butter or shortening
• 1⁄2 tsp Himalayan salt

Instructions

1. To the bowl of a food processor add the almond flour, oat fiber and xanthan gum. Process for a few seconds to mix. Cut the butter and cream cheese into tablespoon-sized pieces then add to the dry ingredients along with the salt. Process again just until a dough forms. Be careful not to overmix or too much oil will be released from the almond flour, which will make the dough less sturdy.
2. Use the dough immediately or keep chilled in the refrigerator for up to 1 week. The dough can also be frozen for up to 1 month.
3. To roll out the dough, place it between two sheets of parchment paper, dusting the top and bottom with a little oat fiber. Be careful not to use too much of the fiber or the texture of the dough will change.
4. Bake the crust at 350°F (175°C) for 14 to 15 minutes when being used for a no-bake filling. If baking longer than 15 minutes (with a filling), be sure to cover the edges with a pie cover or tinfoil.

Notes:

Due to the fact that this dough is low carb/high fat you may notice that it browns faster in the oven. As a general rule do not bake the crust for more than 25 to 30 minutes even with a filling. If using this for a fruit filling or pot pie, I would recommend precooking the filling on the stovetop so that you can limit how long this crust has to be in the oven.

Autoimmune Paleo Pie Crust

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Author: Brittany Angell

Gluten, Grain, Egg, Nut, Dairy Free

Ingredients

• ½ cup of water +  1 teaspoon of gelatin
• 114 grams (1 ½ cups) of Cassava Flour
• 132 grams (1 cup) of Arrowroot Starch
• ¾ teaspoon of sea salt
• 96 grams (8 tbsp) Palm Shortening
• 84 grams (6 tbsp) chilled Ghee
• 42 grams ( 3 tbsp) Applesauce.

Instructions

1. In a microwave safe bowl (in in a small sauce pan) whisk together ½ cup of water + 1 teaspoon of gelatin.
2. Place the bowl in the microwave or the sauce pan on the stove and bring to a boil. Then place 1 ice cube in the the gelatin water and place it it in the freezer to cool it down to room temperature (Not cold enough for it to turn into jello). Set aside.
3. Pulse until the butter and shortening and broken down into pea sized pieces. Pour in the cooled gelatin water and run the food processor until a smooth dough forms. 
4. Roll out between two sheets of parchment paper, dusting with extra starch as needed to prevent sticking. 
5. Quickly place the rolled out crust into the pie pan using the parchment as your guide. 
6. At this point you can either fill the crust with your filling of choice and follow the directions for that pie or bake the crust in a 350 degree oven for 20-25 minutes until lightly golden.