This gluten-free, sugar-free almond-pecan pie crust makes a great base for sweet pies and savory quiches.
In "The Joy of Gluten-Free, Sugar-Free Baking" authors Peter Reinhart and Denene Wallace show readers how to craft baked goods that are suitable for those who are sensitive to gluten, diabetic or looking to reduce their carb and sugar intake.
In The Joy of Gluten-Free, Sugar-Free Baking authors Peter Reinhart and Denene Wallace show readers how to craft baked goods that are suitable for those who are sensitive to gluten, diabetic or looking to reduce their carb and sugar intake. The book features more than 80 recipes for any skill level for breads, pastries, cookies, cakes and more. This chocolate pie crust recipe comes from chapter 7, Pies.
You can purchase this book from the Mother Earth Living store: The Joy of Gluten-Free, Sugar-Free Baking.
Here’s our favorite pie crust. It’s a flaky treat that you might be tempted to eat like shortbread cookies (and who are we to stop you if you want to do that?). The two variations below are close contenders; the only difference is substituting hazelnut flour or coconut flour for the pecan flour. Once you’ve mastered this recipe, or one of its variations, use it as a template for creating your own versions. When deciding which flours to use, consider how their flavors will work with the filling. Beyond the sweet fillings included in this chapter, you can also use these crusts for quiches and other savory pies. Enjoy!
• 1 cup almond flour
• 1 cup pecan flour
• 1/4 cup Splenda or stevia extract in the raw, or 2 tablespoons New Roots Stevia Sugar
• 1/2 teaspoon baking powder
• 1/4 cup salted butter or margarine, melted
• 3 tablespoons unsweetened soy milk or other milk
• 1-1/2 teaspoons vanilla extract
1. If you’ll be baking the crust before filling it, preheat the oven to 325 degrees. Lightly mist a 9- or 10-inch pie pan with spray oil.
2. In a large bowl, combine the almond flour, pecan flour, sweetener, and baking powder and whisk until well mixed. Add the butter, milk, and vanilla and stir with a large spoon for 1 to 2 minutes. The dough will be stiff and playdough-like.
3. Put the dough in the prepared pan and lightly mist the top of the dough with spray oil. Spread the dough with your fingers, pressing it in an even layer to line the pan. Prick the bottom and sides with a fork to help prevent bubbles and air pockets. If you’ll be filling the pie before baking it, it’s ready to go.
4. If prebaking the crust, cover the edges with aluminum foil, then bake for 10 minutes. Rotate the pan and bake for 7 minutes, then remove the foil and bake an additional 3 to 5 minutes, until the dough is firm to the touch and just starting to brown.
Almond-Hazelnut Pie Crust: Substitute hazelnut flour for the pecan flour.
Almond-Coconut Pie Crust: Substitute coconut flour for the pecan flour. Denene loves this one and believes that this is the most versatile pie crust of them all.
Reprinted with permission from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart & Denene Wallace, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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