healthy pie crust

This is the most amazing healthy pie crust in the world, and it&#039;s foolproof! Perfect for sweet &amp; savory pies or vegan quiche. Vegan/Gluten Free/Oil Free!

Easy Healthy Pie Crust (Vegan/Gluten Free/Oil Free)

flaxseeds

water

almond flour*

gluten free all purpose flour*

sugar

salt

Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.

In a large bowl, add the almond flour, gluten free flour, sugar (leave out for savory pies) and salt. Stir to combine.

To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn&#039;t crumble; it should be moist but not too wet.

Form the dough into a cohesive ball with your hands. If it&#039;s too wet, add a little more gluten free flour.

Place the ball of dough on a large piece of parchment paper or other clean surface sprinkled with gluten free flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, then use a rolling pin to roll it into an even circle about 12 inches in diameter.

Use the parchment paper or rolling pin to carefully place the dough into your 9 inch pie plate. It&#039;s okay if it&#039;s not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.

With a fork, poke all over the bottom of the crust.

For no-bake pies: Bake the crust at 350 degrees F for 30 minutes until golden brown. Let cool for 15-20 minutes before filling. No need to use pie weights, this pie crust will not shrink!

For cooked pies: Pre-bake the crust for 10 minutes at 350 degrees F, then fill and bake as directed from whichever pie recipe you are using.

Baking Instructions

Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle. It won&#039;t melt when you&#039;re working with it and won&#039;t shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.

Healthy Pie Crust

unrefined cane sugar (,

To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.

Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.

At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn&#39;t matter if you handle it a lot.

If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.

Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.

Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.

Prick all over the bottom of the crust with a fork

Preheat oven to 350°F (175 °C) with a metal baking sheet or tray big enough to fit your pie dish on in there as it preheats.

Line the pie crust with parchment paper. Cut a piece the size you need then screw it up in your hands really tightly like you are going to throw it in the trash. then straighten it out and push it gently over and into the pie crust. It makes it much easier to nestle it in there nicely.

Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes or until the edges of the crust are dry and just beginning to show a hint of colour.

Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another couple of minutes until the bottom of the crust looks dry.

To blind-bake

Follow the blind-baking instructions but when you remove the parchment paper and baking beans/rice and return it to the oven, bake for 15 minutes or until the bottom crust and sides are light golden brown.

To fully bake

https://content.jwplatform.com/videos/2jAaq68A.mp4

Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle with no chilling required. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.

Top 2 healthy pie crust recipes from across the web

The most viewed healthy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Healthy Pie Crust (Vegan/Glute...

Healthy Pie Crust

Top 2 healthy pie crust recipes from across the web

The most viewed healthy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Healthy Pie Crust (Vegan/Glute...

Healthy Pie Crust

The most viewed healthy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine