by Miranda Demarest
I just made the most awesome paleo pie crust and wanted to jot down and share the recipe with all of you SBS readers!
This can be used for either a grain-free pot pie (like this chicken pot pie) or a fruit pie (such as apple). The recipe makes enough crust for a two crust 9 inch pie or a large (9x13) single top crust for a pot pie.
10 oz almond flour
3 oz tapioca flour
3 oz arrowroot powder
2 tsp psyillium husks (if you can't find pysillium husks, you can substitute 1 tsp guar or xanthum gum)
1 tsp salt
10 Tbsp lard, cold (you could use butter, but you would be missing out on the most tender crust possible!)
1 large egg
4-6 Tbsp cold water
1. Measure and mix flours, salt and psyillium in a large bowl.
2. Add lard to bowl and cut it into the flour with a pastry cutter until the pieces of lard are no bigger than a pea. The colder the lard, the better.
3. Mix egg and 4 Tbsp water in a small bowl to break up the egg.
4. Pour egg and water mixture over flour and fat and mix until the dough comes together in one lump. Add more water if needed to acheive a uniform ball of dough. Wrap and put in the fridge for at least an hour.
5. When you are ready to make your pie, roll out the crust between two sheets of parchment paper as this avoids the need to use more flour to prevent it from sticking. You can use one of the sheets to help you move the crust into the pan or on top of the pie filling.
6. For a single top crust on a pot pie type filling which is already cooked through, bake until the crust is lightly browned, about 25 minutes at 375 degrees. In a two crust fruit pie like apple or blueberry, the filling usually needs longer to cook, so cover the crust with foil and reduce the oven temp to 350 degrees. Take off the foil for the last 10 minutes or so to brown the crust. It won't get really dark, so don't overcook.
Use the crust with your favorite pie and enjoy!
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