Gluten free Pie Crust
This easy peasy pie crust can be use to make one big or 6 personal pies. I used an 8 x 8 square dish and made one big pie with this. Gluten free, sugar free, paleo and vegetarian too! This crust would suit as a sweet or savoury pie and as a base for quiche too!
The filling is your choice. Make sure to keep it simple and not too wet. I used leftover pulled pork( from a pig on a spit …seriously tasty meat) and fried off onions, mushroom, garlic and herbs then used a little organic low sodium gluten free stock. Great meat needed minimal additions!
- 50 grams Coconut Flour
- 120 grams tapioca flour
- 50 grams butter
- 2 eggs
- Pinch of salt
- Sieve flour into a big bowl and mix in your salt
- Rub the butter through the flour using your fingers until it reaches a breadcrumb like texture
- Make a well in the centre and drop your eggs into it
- Use your hands ( if you don’t mind a mess ) mix it all together into a sticky dough
- Sprinkle tapioca flour on a board and knead your dough into a ball wrap in cling film and pop in the fridge for 15-20 mins
- Roll it out onto a floured board ,I find it can be a bit sticky with the roller so sometimes use parchment paper and pop it over the pastry before rolling
- You want the pastry about 2 mm thick whatever dish /dishes you choose to use
- Pop in your filling add a layer of pastry topping
- Cook your pie at 180-200 degrees for 20 mins and the pastry should be perfect
- This pastry works sweet just leave out the salt add a little cinnamon /nutmeg. You can use coconut oil instead of butter too but I find it too sweet with savory pies.
Macros: Based on 6 portions ( of just the pastry no filling )
Calories : 112
Fat: 9 grams
Protein: 3 grams
Carbs: 5 grams