In my quest to find the perfect gluten-free pie crust I’ve made hundreds of pies. I think this pie crust is a winner because my family (who doesn’t eat gluten-free) picked it over eating the regular pie crust when they had the choice. That’s quite a compliment coming from my crew. Now I make this pie crust for all my events and I never tell anyone that it’s gluten-free and sugar-free and everyone seems to love it.
Ingredients
1 3/4 cups Cassava Flour
1/2 cup Tapioca Flour
1 1/2 tsp Xanthan Gum
1 1/2 tsp Salt
1 1/2 tsp Swerve granulated sugar
3/4 cup chilled pasteurized butter (cut in 6 pieces) or coconut oil
2 eggs
Egg wash
1 egg
1 TBSP Water
1/4 Swerve granulated sugar
Directions
Combine all your dry ingredients in a food processor. Give the dry ingredients a couple of pulses to ensure they’re well mixed prior to adding the butter. Once you’ve pulsed the dry ingredients, add the butter (or coconut oil) and pulse the mixture a few times until the dough begins to form small beads throughout the flour. Add 2 eggs and pulse until the eggs are absorbed into a rough ball of dough.
Pour the contents of the food processor into a bowl and knead the dough together, adding cold water in 1 TBSP increments. You’re looking for a play dough consistency. When you reach that consistency (a small amount of dough should squish between your thumb and forefinger without cracking) form the dough into a ball and wrap tightly in saran wrap. Refrigerate for 30 min.
Preheat oven to 400°F. Unwrap dough and cut in half (I always use the bigger half to make the bottom crust). Roll out the bottom crust between 2 pieces of parchment paper (lightly dusted with cassava flour). Since we’re not using any grains in the pie crust it’s really delicate. Roll it out to 12 inches and place in a 9-inch pie pan. If it cracks, just press the dough back together. If you’re filling the pie crust add the filling now. Roll out the remaining crust with the same parchment paper dusted with more cassava flour. Top the pie with this crust and pinch the two crusts together. I like to make a fluted edge, but you can do anything you like to pinch the crusts together. If you’re not filling the pie crust then simply place fork holes on the bottom and sides and follow the cooking directions below. The crust will probably be done in half the time since you’re not cooking a filling, so watch it closely.
Because the flour doesn’t brown I like to add an egg wash. Take egg and 1 TBSP water and mix together. Brush it on the top of the crust. Cut some steam vents in the top and sprinkle the Swerve on top.
Place your pie in the oven (I like to put foil or parchment paper underneath in case juices bubble over). Bake for 15 minutes . Lower your oven to 375° F and bake for an additional 40 minutes. You may need to cover the edges halfway through so they don’t get burnt.
Let cool 1-2 hours and enjoy.
