Gluten Free Pie Crust

Have you ever used plantain flour? This is actually my first time trying this flour out. I like trying out new gluten free flours and this one came out really good! The texture in this recipe remind me like graham cracker crumbs. It will be a great crust for making dessert bars or any pies that you wish!

Its not only gluten free, but it's nut free, grain free, and egg free! This would be a great base for your next holiday pie or bars!

Gluten Free Pie Crust

Nut free | Grain free | Paleo friendly | Vegan

Ready in 30 minutes

Yields: 8 servings

Ingredients

1 cup plantain flour

½ cup coconut sugar

½ tsp sea salt

¼ cup water, cold

4 tbsp cold coconut oil “butter flavor”

Preparation

Preheat oven 350F

Greased 9” pie pan

1. In a mixing bowl, whisk together the plantain flour, coconut sugar, and salt.

2. Add the coconut oil. By using your dough blender, cut the coconut fat into dime sizes.

3. Then add the water and mix it until it forms a dough.

4. Roll out the dough on a piece of parchment paper to ¼” thick. Take the parchment paper with the dough and flip upside down and lay it in your greased pie dish.

5. Press the dough in to the pie dish. Cut any excess dough around the rim of the pie dish. Then to make the fluted rim of the crust, you will just press the dough by using your thumb and press between your index finger and middle finger tips. Then you will do that all the way around until you come full circle.

6. Blind bake (with no filling) with pie weights. I line the pie shell with parchment and fill with uncooked rice.

7. Bake for 10 minutes and then remove the weights and bake for 8 minutes more. Ready for your filling.

If you want to use this for cold pudding pies that don't require extra bake time. Just bake the crust about 5-8 minutes longer or until done.

You can use this crust to make pumpkin pie, pecan pie, apple pie, and so on.

Enjoy making this for your family!

Please leave comments below on what you think of this pie crust!!