The Perfect Butter-Free Pie Crust Recipe
You can use this pie crust recipe for many classic pies. The main ingredient you choose to use an effect the texture of the pie. When working with a wet pie like rhubarb and strawberry you will want to blind bake the crust longer to dry it out. With batter based or sweet and savory pies like sweet potato I like to blind bake the pie for a shorter amount time to allow the batter of the pie to integrate a little bit into the crust itself. This helps reduce the problem of the pie filling sliding free from the crust when serving.
The egg you use will affect the integrity of the final crust. Store bought chicken eggs have a weaker binding strength compared to fresh farm raised chicken eggs. Duck eggs have the best binding strength and also a higher fat content for improved texture and flavor.
Medium work bowl
Wooden cutting board
Large ceramic pie plate
Small work bowl
2 cups of blanched almond flour
¼ teaspoon of salt
5 teaspoons of coconut oil
1 large egg
Here is how to make a basic pie crust
Step 1: Make sure the coconut oil has been chilled down to a solid state in the refrigerator.
Step 2: Preheat your oven to 375 degrees F.
Step 3: Crack the egg into a small work bowl and beat with a whisk until it is a smooth egg wash.
Step 4: Add the almond flour and salt to the work bowl of your food processor and pulse 3 to 4 times to combine them.
Step 5: Set your food processor to run continuously as you add the coconut oil in single teaspoon installments.
Step 6: Once all of the coconut oil has been incorporated, slowly pour in the egg.
Step 7: Pulse 5 to 7 times to allow everything to come together into soft dough.
Step 8: Turn the dough out onto a wooden cutting board that has been lightly dusted with almond flour. Allow the dough to rest for 5 minutes. This will allow the water content of the egg to hydrate the other ingredients.
Step 9: Bring the dough together into a uniform ball with your hands. Then roll it out with a rolling pin. It’s important to make sure you are rolling evenly in all directions to make a uniform crust. You want the sheet to be roughly 2 inches wider in diameter than your pie plate.
Step 10: Lay the sheet of dough into a large ceramic pie plate. Tuck it into the curves of the pie plate then crimp the edges.
Step 11: Dock the crust by poking it a dozen or so times with a fork. This will allow any excess steam to escape during blind baking.
Step 12: Place the dough in the oven and bake for 12 to 15 minutes or until the dough is golden brown and dry.
Step 13: Take the dough out of the oven and allow it to cool for at least half an hour before adding your pie filling or other wet ingredients.