Trudy's Gluten Free Pie Shell Recipe
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Ingredients: |
Ingredients: ⅔ c.coconut flour
1 c. almond flour
¼ c. arrow root flour
1 tsp. baking soda
½ tsp. sea salt
½ c. coconut oil
⅓ c. ground flax seeds
⅔ c. water
1 tbsp. maple syrup, or honey or sugar
1 tsp. vanilla (optional)
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Directions: |
Directions:Method: Mix all dry ingredients with a whisk or place in a food processor. Place ground flax in a bowl, pour water and let sit for five minutes. Add maple syrup and vanilla, if using. Cut the coconut oil into the dry mixture until crumbly. Add soaked flax. Mix with a wooden spoon or spatula, or process until dough comes together. Pinch off half and press with your fingers into a 10 in pyrex pie plate. Add filling. Roll out top crust, between two sheets of parchment paper. Peel off one side, place on top, trim excess. It's a bit sticky but should peel away.
Bake at 400 degree oven for 40 minutes. |
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Notes: |
Personal
Notes: Trudy's comment: I usually have about half cup of leftover dough, which I freeze or make into a small tart shell, then freeze for later. This recipe will make three nine inch or four eight inch pie shells. It freezes well. Also, it is very forgiving so tears in the crust mend with just a touch of your fingers. It's also ideal for fruit, since coconut flour absorbs liquids. I've also used this for cream pies, baking the shell in about 15 -20 minutes.
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