Allergy-Free Pie Crust Recipe

How to make it

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• Pre-heat oven to 350 degrees. Lightly oil a 10-inch pie pan.
• In a medium bowl, combine gluten-free flour, xanthan gum, salt and maple crystals. Set aside.
• Melt coconut oil until liquid but not hot. Add liquid coconut oil to water and cider vinegar, stirring to combine.
• Pour oil mixture into dry ingredients and mix with your hands until just combined. Do not over-mix or the dough will become tough. Dough will be a little wet.
• Divide dough in half, keeping half covered. Turn the uncovered half of dough onto a work surface dusted with gluten-free flour and form it into a flat disk. Roll out dough with a floured rolling pin to ¼ -inch thickness. Work fast as dough dries out rather quickly.
• Carefully place dough in prepared pie pan. Crimp edges and add pie filling. If desired, top pie with second crust and crimp edges together. Slit top crust in several places for steam to vent. Chill pie for 30 minutes in the freezer before baking.
• To precook the crust without filling, chill crust in the freezer for about 30 minutes. Preheat oven to 350 degrees. Remove crust from freezer and prick bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in preheated oven for 20 minutes or until parchment paper pulls away from crust without sticking. Remove paper, along with weights or beans, and bake an additional 15 to 20 minutes or until bottom is golden.
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• Gluten-Free High-Protein Flour Blend
• This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
• 1¼ cups bean flour (your choice), chickpea flour or soy flour
• 1 cup arrowroot starch, cornstarch or potato starch
• 1 cup tapioca starch/flour
• 1 cup white or brown rice flour