Pie crusts come in hand for sweet and savory dishes. At our home, we have recently instituted ‘Meatless Monday’. My typical go-to is a quiche and veggie soup. This pie crust is perfect for a quiche as well as pot pies. But I have also used it for delicious seasonal sweet pies such as apple or blueberry!
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Ingredients
- 1 1/4 cup arrowroot powder
- 1/2 cup cassava flour
- 1/2 tsp fine sea salt
- 1/2 cup olive oil
- 1/4 cup water
- 1 egg
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- In large bowl or bowl of electric mixer, combine arrowroot, cassava flour, and salt.
- Add in olive oil, water, and egg and mix until smooth and sticky consistency.
- If pie crust dough is too runny, add more cassava flour, 1 tbsp at a time.
- If pie crust dough is too dry, add more water, 1 tbsp at a time.
- Make dough into ball and place between two sheets of parchment paper.
- Using rolling pin over top sheet of parchment paper, roll out dough to about 1/2 inch thick.
- Remove top sheet of rolling pin, and flip rolled out dough onto pie plate using bottom sheet of parchment paper (paper should land on top of pie plate with dough underneath.
- Using parchment paper, gently press dough into 'nooks & crannies' of pie plate.
- Carefully remove parchment paper and gently press dough onto sides of pie plate so that crust is in place.
- You may have a little extra dough-- you can save this to make pie crust cookies by sprinkling a little cinnamon and maple sugar on top or discard. Using a fork, gently create some holes in bottom of crust.
- Bake pie crust for 15 minutes at 350 degrees F.
- Remove pie crust from oven and let cool before filling.
Recipe Notes
Check out my other blog recipes for filling ideas! To make a top crust as well, just double the recipe and then split the dough into 2 balls. This comes in handy when making an apple pie! This crust is fantastic for sweet or savory dishes. I have used this crust for many a quiche...