You may remember my good friend Laura, who inspired those delicious Chocolate Chip Raisin Cookie Pancakes a few months ago…she’s got a nut allergy which presents some unique challenges for me, as I use nuts as a base for a lot of my recipes.
We were planning to get together for dinner and I wanted to make a pie for dessert – but my usual nut crust wasn’t going to cut it!
You could use this pie crust as a base for many recipes. The dough rolls out perfectly, holds together beautifully, and you could easily make a double crust pie by doubling the recipe.
Let me know what you think!
Perfect Pie Crust
Yield: 1 pie crust
You will need: food processor, measuring cups and spoons, spatula, liquid measuring cup, pie plate, rolling pin, parchment paper
1/3 cup ground or milled chia seeds (black or white)
1/3 cup (+2-3 T more) water
2 T coconut sugar
1/2 tsp sea salt
1/3 cup arrowroot powder
2 1/2 cups unsweetened shredded coconut
1 tsp vanilla extract
1. Measure 1/3 cup water into a liquid measuring cup and add chia seeds. Stir together and set aside. You’ll have a very thick paste.
2. In your food processor, combine coconut sugar, sea salt and arrowroot powder. After they’re well mixed, add unsweetened coconut and blend until very fine. Stop the food processor a couple times and scrape the sides down with a spatula to ensure an even blend.
3. Add vanilla and soaked chia seeds and blend again. Add 2-3 additional tablespoons of water if you’re finding it’s a bit crumbly. I live in a very dry state (Colorado) and I added 3 T.
4. Spread a sheet of parchment paper on your countertop and sprinkle it with arrowroot powder. Turn your dough out onto the sheet and form into a ball. Place an additional sheet of parchment paper over top of the dough and roll out with a rolling pin until you get the desired diameter for your pie plate.
5. Remove the top layer and use the bottom later to gently flip the dough into your pie plate. Remove the bottom layer and remove any rips.
6. Trim the edges and make the sides even. Roll them up slightly and crimp or flute the edges with your fingers. Prick the bottom of the pastry crust with a fork.
7. Bake for 20 min at 300 F to set the crust before adding filling.