Every once in a while you get lucky and an experiment turns out better than you expected. Guess what you can make with the same dry ingredients of my pizza crust recipe? Amazing pie crust, that’s what. The preparation is a little different but I’m here to tell you that it turned out to be the flakiest, lightest crust I have ever had. You would be hard pressed to know that it was not made with regular flour. This recipe will work for almost any fruit pies or cobblers. Here’s how it’s made.
Recipe for Pie Crust
Ingredients
3/4 cup fine blanched almond flour
1/4 cup plus 2 TBS arrowroot flour
3 TBS tapioca flour
1/3 cup white sweet potato flour (found on Amazon)
4 tsp psyllium husk powder
1/4 cup golden flax meal
2 1/2 tsp baking powder
1/2 tsp salt
2 TBS sweetener (I used xylitol) (can use regular sugar)
1 stick very cold butter cut into 1/4 inch pieces
1/2 cup ice cold water
Directions
In a food processor add the dry ingredients and pulse a few times to mix. Add the pieces of butter and pulse 3 to 4 times until mixture becomes crumbly. Stream the cold water through the food processor’s chute while pulsing a few times. Do not over mix. You want some bits of the butter to still be visible. Transfer the very sticky dough to a bowl, divide into 2 balls. Wrap in plastic and refrigerate for at least 30 minutes. Use this time to make the pie filling.
Preheat oven to 400 degrees. Lay a sheet parchment paper on the counter and top that with a sheet of plastic wrap (large enough for a 9 inch pie crust). Transfer one dough ball onto the plastic and flatten slightly. Cover the ball with another sheet of plastic and using a rolling pin roll out the dough to about 10 ½ inches round. Pick up the crust with both hands underneath the parchment paper and position the crust over the edge of a 9 inch pie pan. Gently lay the crust onto the pan. Press down the sides and smooth the bottom. Bake the bottom crust for about 11 – 12 minutes until the crust is light golden and set. Roll out the top crust in the same way. Fill the bottom crust with pie filling (heap it up). Using the same method of handling gently lay the top crust to drape over the pie filling. Press down the edges gently and crimp. Turn oven down to 375 degrees and bake for about 35 to 40 minutes until crust is golden brown and flaky. At about midway you can brush the crust with a butter/egg wash mixture.
Recipe for Peach Pie Filling
Ingredients
2 1/2 bags of frozen sliced peaches (16 oz. bags)
1/3 cup xylitol (or any other sweetener)
1/3 cup coconut palm sugar (taste like brown sugar)
1 TBS lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash salt
2 TBS arrowroot powder
Directions
Put frozen peaches in a deep saucepan over medium heat. Add all other ingredients except arrowroot. Simmer until peaches are hot. Taste and check for sweetness. Add more if you want sweeter. Using slotted spoon transfer cooked peaches to a bowl, sprinkle the arrowroot and stir. Let cool for about 30 minutes before filling the pie.
