Rustic Almond & Oat Gluten-Free Pie Crust
Today, we're diving into a recipe that's both gluten-free and utterly delightful: a Rustic Almond & Oat Gluten-Free Pie Crust. It's a versatile base that suits both sweet and savory fillings, making it a perfect go-to for any pie enthusiast.
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Ingredients for Rustic Almond & Oat Gluten-Free Pie Crust
Almond flour brings a rich, nutty taste while keeping the crust gluten-free. Gluten-free oat flour adds a bit of heft and structure. The tapioca starch helps bind everything together, creating a pliable dough. A touch of salt enhances all the flavors, while sugar provides a subtle sweetness. Unsalted butter is crucial for that flaky, tender texture, and the egg adds richness and elasticity. Lastly, cold water ensures the dough stays cool and manageable.
Rustic Almond & Oat Gluten-Free Pie Crust Tips & Tricks
- Keep your butter and water as cold as possible for the flakiest crust.
- If the dough cracks while rolling, just pinch it back together. It's forgiving!
- Use the parchment paper to help lift the dough into the pie pan – no more torn crusts!
Serving Ideas for Rustic Almond & Oat Gluten-Free Pie Crust
This crust pairs beautifully with fruit fillings like apple or peach, and is equally fantastic with savory options such as quiche or pot pie. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for sweet pies, or a simple side salad for savory creations.
Frequently Asked Questions
- Can I make this dough ahead of time?
- Absolutely! You can prepare the dough up to two days in advance and keep it refrigerated until you're ready to use it.
- Can I freeze the dough?
- Yes, wrap it tightly in plastic wrap and place it in a freezer bag. It will keep for up to three months.
- What can I use instead of tapioca starch?
- Arrowroot powder or cornstarch can serve as substitutes if needed.
Rustic Almond & Oat Gluten-Free Pie Crust Recipe Walkthrough
Start by whisking together the almond flour, oat flour, tapioca starch, salt, and sugar in a medium bowl. This ensures everything is evenly distributed before adding the butter. Next, incorporate the chilled butter pieces. Use a pastry cutter or your fingertips to blend it into the flour until the mixture looks like coarse crumbs. If it feels like a workout, you're doing it right!
In a small bowl, beat the egg with the cold water. Pour this over your dry ingredients and stir until the dough begins to come together. If it seems a bit dry, sprinkle in another tablespoon of water. Shape the dough into a disk, wrap it in plastic wrap, and let it chill in the fridge for about 30 minutes. This rest period allows the butter to firm up, which is key for a flaky crust.
Preheat your oven to 350°F (175°C). Roll the dough out between two sheets of parchment paper until it's large enough to fit a 9-inch pie pan. This method prevents sticking and makes transferring the dough a breeze. Gently lay the dough into your pie pan, trimming any excess and crimping the edges to your liking. If you're pre-baking, pop it in the oven for 10-12 minutes. Otherwise, fill it up and bake according to your pie recipe.
Why This Rustic Almond & Oat Gluten-Free Pie Crust Works
- Gluten-free without sacrificing flavor or texture.
- Simple enough for baking beginners yet sophisticated for seasoned bakers.
- A delightful nutty flavor that elevates any pie filling.
- Quick and easy to prepare with minimal fuss.
Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 2 tablespoons cold water
Step-by-step Instructions
- 1. In a medium bowl, whisk together the almond flour, gluten-free oat flour, tapioca starch, salt, and sugar.
- 2. Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- 3. Beat the egg and cold water together in a small bowl and pour over the flour mixture. Stir until the dough comes together. If the dough is too dry, add one more tablespoon of cold water.
- 4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5. Preheat your oven to 350°F (175°C).
- 6. Roll out the dough between two sheets of parchment paper to fit a 9-inch pie pan.
- 7. Transfer the dough to the pie pan, trimming any excess. Crimp the edges as desired.
- 8. Bake the crust for 10-12 minutes if used for a pre-baked crust or proceed with filling if using for a filled pie.