This recipe is great for as many recipes as you can dream of. A wonderful pie crust to be used again and again. This recipe makes a top and bottom or 2 pie crusts so if you only need one, you can cut it in half or freeze the balance for future use. Pie is great for special occasions and is versatile for savory or sweet. Enjoy my friends!
Pie Crust:
Notes:
- 1 ½ Cups Oat Flour
- 1 Cup Gluten-Free All Purpose Flour
- 1 tsp Salt
- 1 Cup Coconut Butter or Oil
- ½ Cup Ice Cold Water
- Mix together the oat flour, gluten-free and salt in a bowl or food processor until combined.
- Add the coconut butter, pulse until fine crumbs that are about the size of a pea begin to form uniformly throughout the mixture. You can do this by hand with a pastry cutter.
- Add the water a little bit at a time until the dough comes together easily. It will be a little tacky.
- Divide the dough into two. Wrap ½ in saran wrap and set aside. Press the other half into a greased pie dish. Place saran wrap on top and place in the fridge while preparing the filling.
- Fill it with desired filling. Roll out the other ½ of dough and use it to cover the pie, crimping the edges / decorating as desired. Use in many recipes!
Notes:
- Blend gluten-free oats into a flour.
- Use 2 1/2 cups wheat or unbleached all purpose flour if preferred.
- Bake as per the pie directions for whichever pie you are using this crust for. An example for a berry pie would be baking it uncooked with the filling for 45 minutes at 400°F
