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Sunday, 5 July 2015

Grain Free Pie Pastry

Grain free pastry is not something I have played around with much. The few attempts I made were mediocre at best, and it was quickly relegated to the back burner to make way for things that were more...successful!! But, with my wonderful crop of rhubarb this spring, pastry was suddenly back on the top of my list to perfect! I think this version was worth waiting for! It is not a rolled crust, grain free flour's are not that easy to work with, but it works well when you pat it into place.
My favourite pie plate is an older Pampered Chef Clay one, and is quite large, measuring 10" across the top diameter. If your pie plate is smaller, reserve  part of your pastry or your crust will be very thick. The excess would make some wonderful little tarts, or possibly even a crumble for the right kind of pie! (I would mix in a bit more coconut sugar and some chopped pecans...lovely idea!!)

Grain Free Pie Pastry

½ cup + 2 Tbsp coconut flour
¼ cup chickpea flour
¼ cup arrowroot flour
2 Tbsp Coconut Sugar (leave out if using for a savory crust)
Pinch of Salt
1 tsp Apple cider Vinegar
2 eggs
½ cup softened (not melted) coconut oil

Preheat oven to 375F

Mix all ingredients together in a mixing bowl with a fork until just blended. With a rubber or silicone spatula continue mixing to ensure there are no lumps remaining.

When it is thoroughly mixed and comes together nicely in a ball, let it stand for 5-10 minutes for the coconut flour to soak up the liquids.
In a large pie plate, place the ball of dough, and methodically flatten it around the diameter of the plate. Make it evenly cover the bottom of the plate and then work up the sides, rotating the plate as you go, concentrating on keeping the pastry even as you press it up to the top edge. 
When you have a nice even crust in your pie plate, finish off the top edge as desired. (I like to use the traditional knuckle technique; it works well if you leave the top edge somewhat “thick” and slightly raised above the dish)

If your pie is to be baked again, for something like a rhubarb pie, bake for 8 minutes in preheated oven.

If your pie will have a precooked filling, like a chocolate cream, bake for 15 minutes in preheated oven. 

 Fill as desired, and bake again if necessary or chill, depending upon recipe!

Pictured Here in Rhubarb :)

Pictured here in chocolate :)

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