Grain-Free Pie Crust
Author: Onehangrymillennial
After developing the MOST delicious granola, I was very excited to have the opportunity to work on another recipe with Healthworks products. For this pie, I skipped the grains and prepared the crust with only Healthworks ground flaxseed and almond flour. The finely ground almond flour combined perfectly with the heartier, nutrient-dense ground flaxseed to make a thick, graham-cracker-esque pie crust. This crust is the perfect vehicle for your favorite pie filling: stable, but not hard or crumbly, savory, but not too sweet to take away from the filling, and allergen-friendly.
Servings: 9” pie crust; 6-8 servings
Prep Time: 20 minutes
Ingredients:
1 cup of Healthworks Ground Flaxseed
1 cup of Healthworks Blanched Almond Flour
1 tsp of sugar
1 tsp of salt
4 ounces of butter of your choice (vegan butter works)
Water, as needed
Instruction:
Preparing crust
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In a large, deep mixing bowl combine almond flour, ground flaxseed, salt, and sugar
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At 4 ounces of cold butter, and use a hand mixer to beat butter, and fully combine ingredients. Add water by the tablespoon, as needed to fully combine all ingredients (I ultimate ended up adding ~1/4 cup of water). You want to batter to be well-combined, lightly moist, and able to be rolled.
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Roll batter into a ball, wrap in plastic or bees wax cloth, and refrigerate for 2 hours (or longer).
Note: You can form 2 balls, if you’d like extra crust to top the pie.
Baking
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When ready to prepare crust, remove from refrigerator, and roll the batter out using a rolling pin. Alternatively you can pat/knead the batter out using the base of your palm, but your crust will end up much thicker.
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Place the dough into your pie dish, and gently pat against the sides of the pie dish. Trim excess dough using scissors.
Storing and Future Use
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Cover with plastic/bees wax cloth, until ready for use. Store in freezer.
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When ready to prepare, this pie crust bakes best at 350°F for 25-35 minutes.