The Perfect Crust
This Healthy Pie Crust is soft, flaky, moist, yet perfectly firm all at the same time! How? Great question! I’m not too sure, but what I do know is how much I love the nuttiness that the almond flour gives the crust. It compliments any filling, but Mick and I especially love it with our pumpkin and blueberry fillings. The trickiest part of this pie only comes when laying the top crust on top of the the pie filling. Otherwise this crust couldn’t be more simple!
My Healthy Pie Crust Is…
- Gluten-free
- Sugar-free
- Refined-flour free
- Vegan-friendly (replace butter with coconut oil)
- Paleo-friendly (replace oat flour with a paleo-friendly flour)
What’s Hiding in Your Store-Bought Pie Crust?
You are worth so much more than store-bought crusts! You deserve a truly healthy pie crust for yourself, your friends, and your family. Say goodbye to preservatives, hydrogenated fats, and artificial ingredients…. YUCK!
Take a look at the ingredients in this Pillsbury Refrigerated Pie Crust:
Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (preservatives), Citric Acid, Yellow 5, Red 40.
Healthy Pie Crust
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Ingredients
- 1 cup almond flour
- 1/2 cup oat flour - pulse whole oats in a blender to make your own!
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 cup melted butter (tbsp.)
- 3 tbsp. water
- *Double ingredient amounts for a pie with 2 crusts (top and bottom)
Instructions
If you’re making a single crust:
- Preheat the oven to 375 F.
- Mix together the first 5 dry ingredients. Melt the butter, then mix the water into the butter. Add the butter mixture to the dry ingredients, then mix until all the ingredients are combined.
- Scoop the crust dough into your pie dish, then press it into the edges of the pie dish to form your crust.
- Bake the crust for 5 minutes. Prepare my pumpkin pie filling, then fill the crust.
- Bake the pie for 35 minutes (or according to filling instructions – my pumpkin pie needs more cook time). Let the pie cool or chill, then slice!
*If you doubled the recipe (top and bottom crust):
- Preheat the oven to 375 F.
- Mix together the first 5 dry ingredients. Melt the butter, then mix the water into the butter. Add the butter mixture to the dry ingredients, then mix until all the ingredients are combined.
- Split the dough into thirds. Reserve one third for the top crust, and two thirds for the bottom. Scoop the bottom crust dough into your pie dish, then press it into the edges of the pie dish to form your crust. To prepare the top crust, first lay a piece of parchment paper on a baking sheet. Press the dough reserved for the top crust into a circle about the size of your pie and even in thickness.
- Bake both of the crusts for 5 minutes – the bottom crust in the pie dish and the top crust on the parchment covered baking sheet.
- Prepare my blueberry pie filling, then fill the bottom pie crust. Carefully slide the top crust on top of the filling – the trick is to make sure the top crust is free from the parchment paper, then gently lift up the ends of the parchment paper so you can slide the crust on top of the pie. The top crust rests gently on the pie – the edges do not seal together like a traditional pie crust.
- Bake the pie for 35 minutes or according to your filling recipe’s instructions. After the pie has baked, switch your oven to broil. Place your pie in the top third of your oven and broil just until the top crust is golden brown – be careful not to burn it as it only take a few minutes! Let the pie cool, then slice.
Notes
To make it vegan-friendly, replace the butter with coconut oil. To make it paleo-friendly, replace oat flour with a paleo-friendly flour (not coconut flour).
