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.
Potato startch, tapioco flour, millet four and almond meal
Adding the cold butter
Adding the eg to the coarse mixture
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).
Inverted pie pan on top of dough
Dough resting in pie pan
Crimped and pierced
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!
I had a craving for cake today. So, I made a yogurt cake. It’s such an easy cake to make if you have lots of yogurt to use up. Here’s what I used:
- 1 cup (250 grams) any flavoured yogurt (I used the homemade yogurt that I made in the Instant Pot)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 1/2 cups flour (I used cake & pastry flour)
- 1 tablespoon baking powder
First, preheat the oven to 350F and grease an 8-inch cake pan (I used a springform pan). In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth.
Add flour and baking powder and beat until well combined approximately another minute.
Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
You can sprinkle with powdered sugar once cool, if you like.
Do you love cake? What sort of cake do you like the most? I’d love to hear your thoughts!
I make hummus about once a week. I use a recipe from Delicious Detox by Carol Morley. It’s an easy peasy way to make delicious hummus. Here’s what we need:
1 (19 oz) can of chickpeas, drained (reserve the liquid) and rinsed
2 garlic cloves
1 tablespoon tahini (I make my own using this recipe)
Juice of 1 small lemon
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
First, add everything except the olive oil to your food processor. Pulse until combined.
While the processor is running, slowly add the olive oil through the feed tube. Pulse the mixture until it is smooth. If it’s still a bit chunky after a few minutes, add some of the reserved chickpea liquid.
Delicious hummus in no time! Goes perfect with the Quinoa crispbread I made.
I love a simple lunch. Tomato and cheese with homemade Sriracha mayonnaise on a homemade bagel and some pickled onions.