Easy Gluten-Free Pie Crust

Easy Gluten-Free Pie Crust  |  Eat Life Whole

Recipe Makeover

Stephanie Kanoeola Megumi Wong

When Springer and I were compiling our recipes for Eat Real Essentials eBook, I knew I wanted to come up with our own gluten-free pie crust recipe to go along with a savory childhood favorite – Chicken Pot Pie. Whether you pride yourself in baking skills or not, you’ll always need a pie crust recipe handy. And while most recipes tend to be delicious, they’re often loaded with junk trans-fats (margarine) or have way too much butter to pull you off-track from your health goals.

For me, eating can’t just be about flavor, and at the same time, it can’t just be about nutritional value. It has to be about both.

When you eat whole, unprocessed, real foods, AND learn how to prepare these foods in a way that honors your favorites, there’s no need to “have cheat meals,” feel deprived, or even spend hours of your precious time counting calories. You just take all that energy and spend it on the journey of EATING REAL every day – for breakfast, lunch, dinner, and even when you travel. It takes effort in the beginning, but once you got it, there’s no going back.

To help you understand how simple and delicious this journey can be, I’m sharing my go-to pie crust recipe. It’s gluten-free because many of our readers have gluten intolerances, but it’s really a yummy crust that anybody can enjoy…with a sweet or savory filling.

In fact, try it this week with my latest Healthy Peach Pie (in a jar) recipe. It couldn’t be easier!

Easy Gluten-Free Pie Crust
Healthy Peach Pie (gluten-free)

Ingredients

3 cups almond flour
½ cup millet flour plus extra for dusting
½ teaspoon baking soda
¼ teaspoon sea salt
4 tablespoons chilled unsalted butter, cut into ¼” cubes
2 eggs, cold
1 tablespoon cold water
1 teaspoon apple cider vinegar

Steps by Food Processor

  1. In a food processor, using the dough blade, pulse the almond flour, millet flour, baking soda, and sea salt until combined.
  2. Add chilled butter and pulse until little pebbles form (like coarse meal). Add two eggs, cold water and vinegar. Pulse until well combined, but do not over mix.
  3. Place a large sheet of parchment paper on the counter, dust it with millet flour, then roll the dough into one large ball. Wrap the ball in parchment paper and chill for at least 30 minutes.

Steps by Hand

  1. In a large bowl, combine almond flour, millet flour, baking soda, and sea salt.
  2. Using two butter knives slicing towards each other, “cut” the butter into the flour (or use a pastry cutter). The flour mixture should start to turn into little pebbles or coarse meal, about 3-4 minutes. There should be no large chunks of butter left in the bowl.
  3. In a small bowl, beat the eggs, then pour over the flour/butter mixture, along with the cold water and vinegar. Stir gently until everything is combined. Do not over mix.
  4. Place a large sheet of parchment paper on the counter, dust it with millet flour, then roll the dough into one large ball. Wrap the ball in parchment paper and chill for at least 30 minutes.

Yields top and bottom crust for 9” pies

Click here for the Healthy Peach Pie recipe


Eat Real EssentialsEat Real Essentials - Available Now!

If you like this recipe, then you’ll love our Eat Real Essentials eBook, enhanced and interactive for the iPad or in a digital-friendly PDF. It’s filled with inspirational stories, grocery shopping and pantry stocking tips, a 3-week meal plan with a whole foods detox, and over 100 recipes designed just for the busy person! Check it out here.

 

 

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Thanks for reading! My name is Stephanie Wong and I am a certified holistic health & nutrition coach, home-grown natural food cook, lover of all things ginger, and a strong believer that strength is beauty. [read more...]

Comments...

  1. I’m loving the combination of almond and millet flours here. Will have to try soon — thanks!
    -Emily K.

    • stephanie says:

      Hi Emily! It’s one of my fave (and super simple) gluten-free flour combos. I’m not a fan of having fifty-million flours and starches fill up my fridge/freezer:) I checked out your blog btw and everything looks SOOOO delish. Have a fab week! -steph

  2. teri says:

    Hi Stephanie, I’m looking forward to using this crust with your peach pie recipe. I’m curious as to what the millet flour does. Can I simply use all almond flour? Thanks!

    • stephanie says:

      Hi there Teri!

      You can definitely try nixing the millet flour, upping the almond flour, and still enjoy a great gluten-free crust. I added the millet flour for a few reasons:

      1) It is a light, fluffy textured flour – which is a great balance to the dense and mealy almond flour.
      2) It’s naturally sweet, which of course gives the crust a nice flavor.
      3) It toasts well and makes for a great crumbly texture. It doesn’t work on its own (because it will be too crumbly), but with the right combo of other flours, it’s fantastic.

      I use another almond flour/millet flour combo in my “Fluffy Almond-Millet Waffles” and it works pretty great.
      http://www.eatlifewhole.com/2012/05/fluffy-almond-millet-waffles/

      Hope that helps. BTW – I’ve made many “quick” no-recipe, almond flour, gluten-free crusts jammed in the bottom of a jar WITHOUT millet flour. You can definitely make it work and enjoy it too:)

      Let us know how it goes!!!
      -Steph

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