Description
A gluten-free, all butter pie crust made with chickpea flour! High protein and high fiber, easy to make, and works perfectly with any savory recipe requiring pie crust, such as pot pies, quiche, samosas, or savory tarts and galettes. Recipe yields two pie crusts.
Ingredients
- 2-¼ cups Chickpea Flour
- ½ teaspoons Salt
- 2 sticks Butter
- ¾ cups Ice Water
Preparation
Place chickpea flour and salt in a food processor and pulse for a few seconds to combine. Add cold butter to the food processor and pulse until a crumby dough forms (the crumbly bits should be about pea-sized or a little bigger).
Using a measuring spoon, add ice water (but not the ice) to the dough mixture. Start with 3 tablespoons right off the bat, pulse for a few seconds, and after that add only 1 tablespoon at a time, pulsing in between each until the dough comes together in a ball. It usually takes me at least 6 tablespoons before the dough comes together in a ball.
Turn the clump of pie dough out onto a floured surface and shape it into two rounded disks. Wrap each tightly in plastic wrap and chill in the fridge for at least 30 minutes and up to 24 hours.
Once the dough is chilled and you’re ready to make the crust, preheat oven to 350ºF. Let the dough sit on the counter for a couple minutes, meanwhile flouring your work surface and rolling pin. Spray a 9-inch pie dish with nonstick spray.
Unwrap the pie dough and discard the plastic wrap. Set dough disk on the floured work surface and sprinkle more flour onto the dough. Begin rolling out with a rolling pin, turning it over occasionally to keep from sticking. Add more flour the work surface or dough as necessary. Roll it out until it’s about 1/4-inch thick.
Carefully transfer the pie dough to the pie dish and trim any excess dough from the edges. Flute the edges with your fingertips.
Bake at 350ºF for 12–15 minutes. Remove from oven and allow to cool.
