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Pie Crust - AKA - Gluten Free Shortbread Cookies

Amanda Fox

Updated: Dec 12, 2022


This recipe comes from Bobby and Desi from FlavCity. They are awesome. I follow them on Facebook, and they have so many great recipes.


After making this recipe as a cookie many times, I realized something. I noticed that when I would chill the dough, it reminded me of pie crust. So, I gave it a try and low and behold it turned out great! It has a "flakiness" that makes you think you are eating real pie crust. I've done some experimenting to figure out what we liked the best. You might have to play around with baking time as well. Read the notes below and you can try out this method. I hope it turns out delicious for you as well.


Ingredients:


2 1/2 cups Almond Flour

3 TBS Tapioca or Arrowroot Flour/Starch

Pinch of Salt

5 TBS Maple Syrup

5 TBS butter, ghee, palm shortening, or SCT oil (softened to room temp. Not melted)

2 tsp Vanilla Extract


Instructions:


Mix the almond flour, starch and salt together in a large bowl.


Add the palm shortening, maple syrup, and vanilla. Use a fork to mix everything together.


Use your hands to squeeze the dough and bring it together.


Wrap in plastic and place in the fridge for at least 1 hour to chill.


Once the dough has chilled, take it out and roll it to the size you need for your pie dish.


You can also press it in with your hands and mold it up the sides with your fingers.


** You can also divide this dough in two and make 2 pie crusts, or you could use one for a bottom and one for a top crust.

Or if you want a thicker crust, use the whole thing for the bottom crust. It's really up to you. It also depends on the size of your pie dish.


I have done a lot of experimenting with this recipe as a pie crust. I pre-baked it for 10 minutes, but then it seemed to be too much.


Then I tried not pre-baking it and it worked pretty well, but slightly soggy. Still good though.


I think I finally found a happy medium by pre-baking it for about 5 minutes, and then adding whatever filling I'm putting into it and continue to bake according to the specific pie directions.



In summary:


Make the pie dough.

Chill the dough.

Roll it out or press it directly in the pie dish.

Pre-bake @ 350 degrees for 5 minutes before adding any filling.




Let dough chill in the fridge for at least an hour.




I used a combination of these two because I didn't have enough of the palm shortening.


Because I have been making this so much lately, I make sure to have the palm shortening on hand.












This was made using all of the dough in a 9-inch pie dish.

You can also divide the dough and get 2 pie crusts out of it.

















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