The reason I’m calling this pie “all-homemade” is because I made the crust. I’ve made other pies but I’ve used store-bought crusts and I wanted to see if I could make one from scratch. So, here are the ingredients (this is a gluten-free pie crust):
- 1/3 cup potato starch, plus extra for dusting
- 1/3 cup tapioca flour
- 1/3 cup millet flour
- 1/3 cup almond meal
- 1 tablespoon powdered sugar (optional)
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 egg, lightly beaten
First, preheat your oven to 375F. Combine potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor. and pulse a few times to combine. Add the butter and pulse again until the dough looks coarse. Add the egg and pulse until completely combined and the dough rolls into a ball.
Turn the dough onto a large piece of waxed paper, lightly dusted with potato starch. Sprinkle potato starch over the dough and knead gently until the dough holds together. You may need to add more potato starch so the dough isn’t sticky. Press the dough into a 10-inch circle using your fingertips.
Invert a 9-inch pie pan on top of the dough and quickly flip over the dough with the pan. The dough should be resting into the pan. Gently peel off the wax paper and press dough into the pie pan, patching any holes. Crimp and trim the edges and prick the bottom and sides with a fork. Line the crust with parchment paper and fill with pie weights or dried beans (I used dried beans).
Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights. And, voilá! Fill with desired pie filling and bake as needed.
If your pie recipe calls for a pre-baked crust, return it to the oven and bake until cooked through, 15 minutes more.
Part 2….coming soon!