Gluten-free pie crust is often pretty chewy as was the first crust I ever made- but I’ve come up with something better than any recipe I found. By adding more coconut sugar and cider vinegar than many recipes, we add a little bit of air to offset the chewiness. I love the lemon, apple cider vinegar and salt in this recipe I threw together. I think pie crust should be a bit salty but you can use less. Enjoy! I’ll be making my first from fresh pumpkin-pumpkin pie tomorrow with this crust, but I may try substituting a half cup of the flour for chestnut flour and I will post about that!
2 cups Gluten-free flour mix
1 tsp salt
3 tablespoons coconut sugar or maple crystals
8 tablespoons coconut oil
½ cup cold water
3 teaspoons cider vinegar
1/2 teaspoon lemon juice
1. Pre-heat oven to 350 degrees. Oil a pie pan with coconut oil.
2. In a medium bowl, combine gluten-free flour,salt and coconut sugar, coconut oil and vinegar.
3. Add cold water slowly while you hand-knead or quickly fork the dough.
4. 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.
5. Carefully place dough in prepared pie pan. Crimp edges and add pie filling. cover with another layer of crust with knife vents or use rows toward the center of cookie-cutter cut-out pieces like I did with hearts here (next up, dreidels). Bake until golden brown.