Paleo Pie Crust
Paleo Pie Crust
This Paleo pie crust was a labor of love inspired by our momma DeVona and her pie-making skills, which she relied on heavily during the holidays. Learning how to make pie crust at a very young age was a rite of passage for our family, and we’ve made many over the years. When cassava flour hit the market in early 2015, our Paleo pie crust dreams became a reality, as did our hopes of once again enjoying pie during the holidays. Using cassava flour made it possible to tweak DeVona’s recipe and use the technique she learned in junior high school in the 1950s. This recipe has been a blog favorite since it made its debut during the 2015 holidays and has been made by many new friends and followers. Knowing that so many are able to enjoy authentic pie crust again is truly heartwarming, and we’re sure DeVona is pleased.
Ingrediënten
- yield: 1 9-inch [23-cm] pie crust
- 1 cup 133 g cassava flour, plus additional as needed
- 2 tbsp 16 g arrowroot flour
- ÂĽ tsp fine sea salt
- ½ cup 96 g organic vegetable shortening
- 1 large egg beaten
- ÂĽ cup 60 ml room-temperature water
- Additional beaten egg optional
Instructies
- In a medium bowl, use a fork to combine the cassava flour, arrowroot flour and salt.
- Add the shortening to the flour mixture and cut it into the ingredients with a pastry blender or a fork until it is incorporated and the mixture resembles coarse crumbs.
- Next, add the egg and stir the ingredients until they are combined.
- Add the water, mixing it into the flour mixture completely.
- Roll the dough around the bowl with your hands to clean the sides until the dough comes together in a smooth ball.
- Lay a 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface, and dust the parchment paper with a bit of additional cassava flour.
- Place the dough in the center of the parchment paper, then flatten it slightly into a disk and dust it with a little more cassava flour.
- Place another sheet of parchment paper on top of the dough and roll the dough into a large circle that is approximately ÂĽ inch (6 mm) thick.
- For a traditional pie that’s baked or filled, please see the remaining steps.
- Pull the top piece of parchment paper back, dust the dough with a little flour, then lay it back down.
- Flip the entire crust over.
- Remove the top parchment paper and lay an ungreased 9-inch (23-cm) pie plate upside down in the center of the crust.
- Carefully flip the crust and pie plate over simultaneously and let the dough fall into the pie plate.
- Remove the parchment paper and pinch together any tears in the crust.
- Trim the dough on the sides of the pie plate.
- Reroll the leftover dough and use it for your desired finished pie edge.
- To prebake the crust, preheat the oven to 400°F (204°C).
- Poke a few holes in the bottom and sides of the crust with a fork, allowing the steam to release during baking.
- If you are using an egg wash, bake the crust for 10 minutes, then remove it from the oven and brush the edges with the additional beaten egg.
- Bake the crust for 15 to 20 more minutes, or until it is golden brown.
- Cover the crust’s edges with a pie crust shield if it begins to get too dark.
- If you choose not to use egg wash, bake the crust for 25 to 30 minutes, or until it is golden.
- To make a filled crust, add your desired pie filling to the raw crust and bake the pie as directed in the recipe, covering the crust’s edges if necessary.
