Two Ways to Make Pie Crust

Must Try Recipes

I like to think of pies as my signature dish. I rarely praise myself for something but if there is one thing I am proud of about myself, it is the ability to make a delicious pie!

It hasn’t always been this way. I became good at baking pies because I practiced and practiced. I chose pies to study because I felt like they are one of the most versatile dishes out there. Now I can whip up a delicious traditional pie, like an apple pie or a cherry pie, or something less popular, like sweet potato pie or pumpkin pie. Not to mention all the different variations of savory pies. A chicken pot pie or a roasted vegetable pie make an often appearance on our family menu.

The key to a good pie lies in the crust. I have two tried recipes for pie crust that I want to share with you today.

The one I make the most often is the sprouted flour pie crust. It’s very simple and full of real food goodness. I usually use my own homemade sprouted flour and grass-fed butter – these two quality ingredients make this pie crust so delicious!

The other recipe is a grain-free pie crust that I came up with when I was on the GAPS diet. As you may know, GAPS specifically restricts the amount of grains you can eat. But I didn’t want to give up on my delicious pies so I tried several different recipes for grain-free crusts until I finally found one that worked perfectly each time. The base for this one is coconut flour.

Necessary equipment:

  • measuring cups
  • a food processor
  • a pie plate, glass or stone
  • plastic wrap

Sprouted flour pie crust

Ingredients:

  • 2 1/2 cups of sprouted flour (how to make sprouted flour)
  • 1 cup (2 sticks) of cold butter
  • 1/4 cup of ice water
  • 1 t. of sea salt

Instructions:

  1. Add the sea salt to the flour and pulse in a food processor until combined.
  2. Cut the cold butter into small dice and add it to the food processor.
  3. Continue pulsing until the butter combines with the flour and salt, forming small pea-sized lumps.
  4. Gradually add the ice water spoonful at the time and keep pulsing. You should get a ball-shaped dough.
  5. Take the dough out and press it with your hands to flatten in. Cover with plastic wrap and chill for at least one hour or overnight.
  6. Continue making the pie according to your recipe.

Grain-free GAPS-friendly pie crust

Ingredients:

  • 1 cup of coconut flour
  • 6 T. of cold butter
  • 2 eggs
  • 1/2 cup of shredded coconut
  • 1 t. of raw honey
  • 1/4 t. of sea salt
  • 1/4 cup of ice water
  • egg white for brushing

Instructions:

  1. Cut the cold butter into small dice and add it to the food processor together with coconut flour.
  2. Pulse until combined, forming small pea-sized lumps.
  3. Add in the eggs, shredded coconut, raw honey, and sea salt. Pulse to combine.
  4. Gradually add the ice water spoonful at the time and keep pulsing. You should get a ball-shaped dough. If you need to, add more water.
  5. Take the dough out and press it with your hands to flatten in. Cover with plastic wrap and chill for at least one hour or overnight.
  6. Continue making the pie according to your recipe.

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