This Thanksgiving, I wanted to try a pie crust recipe that was both dairy- and gluten-free, since that's very much how I cook and bake the rest of the year. I opted to use this recipe from blogger "A Little Insanity" because she offered an option to use coconut oil instead of butter or shortening.
I love coconut oil, but I've never seen it used in pie crust before. It's one of the healthiest oils going for cooking and baking, and I use it whenever I can (though it definitely doesn't work with everything). I was so intrigued that I had to try it!
When I was mixing this dough, using my hands near the end of the process (after I added the water) really helped. Using a spatula or wooden spoon may be cleaner, but the body heat from your hands will help melt the coconut oil slightly, making the pie crust much more malleable and cooperative.
I did not sweeten this crust and thought it was the perfect base for my Thanksgiving Pumpkin Pie. People without food allergies will eat this without ANY clue that they're eating a gluten-free, dairy-free pie crust. It's just damn good pie crust, and no - it won't make your entire pie taste like coconut. You can't taste it!
For all of these reasons, I'm dubbing this the best pie crust I've ever made and it's one I'll go back to again and again. I hope you love it!
- Leslie Ann
Adapted from A Little Insanity
Yield: 1 pie crust
1 c. Pamela's All-Purpose Gluten-Free Flour
1/4 c. coconut oil (solid - do not melt)
1/3 c. ice water
1/2 tsp. salt
1. Mix together gluten-free flour and salt. Add in coconut oil and mix until crumbly.
2. Add in egg and mix until well-incorporated. (The dough will still be crumbly.)
3. Add ice water by stirring in one spoonful at a time until dough holds together for rolling. You may not need all of it (I didn't), but it's better to go for a little moist, than too dry. With clean hands, roll the dough into a ball.
4. Shape dough ball into a disc with floured hands and place onto a sheet of floured parchment or wax paper.
5. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
NOTE: When you roll out the crust, be patient. The cold coconut oil in the crust will make it very hard to roll out, and it will start breaking apart. DO NOT STRESS. You didn't mess anything up. You are doing it exactly right. Just keep going. Again - use some body heat. Start pressing your hands down into the dough, pressing pieces back together and it will start to soften. If it rolls out in a weird shape or pieces break off, just piece it back together.
6. Remove top parchment/wax paper and gently slide your hand under the bottom paper to flip into pie dish. Carefully peel back the paper as you press it into the pan. Again - use your hands and don't worry if it breaks apart a little. You can always press it together and it will look great!
TIPS FOR PRE-BAKING or PAR-BAKING:
To Pre-Bake: preheat oven to 425 degrees and bake for approximately 15 minutes if you need a pre-baked pie crust for your recipe.
To Par-Bake*: preheat oven to 350. To prevent the crust from shrinking, line the crust with a sheet of aluminum foil and add dry beans or pie weights. Bake the crust for 7-10 minutes, then remove foil/weights and bake 5 more minutes. *I used this method for the Thanksgiving Pumpkin Pie.
Nutrition Info for 1/8th of crust: 124 calories, 13 g. carbs, 8 g. fat, 1 g. protein