Pie Crust: Grain Free, Dairy Free


My recipes are grain free, dairy free, refined sugar-free. Due to health issues, I have changed my diet and I am feeling better. I have done the research and trial and error recipe mistakes so you don’t have to. I have created recipes so that not only can I get healthier but I can also splurge on some comfort foods. I promise you won’t miss the wheat grain in this recipe.

I love pie. My favorite is apple. When I first made this recipe I forgot to write down the measurements. So I had to make this several times before I remembered to write down all the ingredients and to take pictures. Baking, cooking and writing recipes have always been my hobby. I love having a recipe float around in my head until coming to fruition. Sometimes a recipe just sits a ruminates until I finally decide it is the time to try this.

This recipe is for a one crust pie. Use with my apple pie filling, Strawberry Rhubarb Custard Pie, Strawberry Rhubarb Compote, Fresh Strawberry Pie, and Strawberry Glaze or use with  Swedish Vanilla Sauce

2/3 cup of cassava flour

1 tablespoon of monk fruit sugar

pinch of salt

1/3 cup coconut oil

1 beaten egg

1/4 cup cold water

Preheat oven to 350.  Blend together the flour, sugar, and salt. Using a pastry blender cut the coconut oil into the flour mixture until it resembles coarse crumbs. Next, add the well-beaten egg and cold water. If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.

Coconut Oil Pie Crust#

Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size. Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap. If pieces fall off gently press on to where they are needed. Remove any excess with your fingers or a knife. Prick the bottom with a knife. You can either fill the pie crust with pie filling and bake. Or bake and fill with a filling inside. Go around the edge of your pie pan crimping the dough to make a decorative edge.

If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.

See recipe for Strawberry Rhubarb Custard Pie, Fresh Strawberry Pie, Fresh Blueberry Pie, Harvest Pumpkin Pie, Marshmallow Pumpkin King PieApple Pie Filling

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