PIE CRUST (PASTRY DOUGH)-ALL BUTTER WITH ALMOND FLOUR

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 18.7 g
  • Cholesterol: 41.4 mg
  • Sodium: 197.6 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of PIE CRUST (PASTRY DOUGH)-ALL BUTTER WITH ALMOND FLOUR calories by ingredient
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Introduction

Whether you are Wheat-free or not, this versatile pie crust easily takes Brown Rice Flour and/or Oat Flour as substitutions without sacrificing any of it's delicate flakey texture. I use 1 cup Brown Rice Flour and 1 cup Oat Flour when I make this recipe. I am allergic to wheat and gluten. This crust with the flour substitutions never disappoints! Whether you are Wheat-free or not, this versatile pie crust easily takes Brown Rice Flour and/or Oat Flour as substitutions without sacrificing any of it's delicate flakey texture. I use 1 cup Brown Rice Flour and 1 cup Oat Flour when I make this recipe. I am allergic to wheat and gluten. This crust with the flour substitutions never disappoints!
Number of Servings: 12

Ingredients

    2 cups flour (use all wheat, all Brown Rice, Oat, or an equal mix Brown Rice and Oat Flours)
    1/2 cup Almond Flour
    1 cup (2 sticks unsalted butter-very cold)
    1 tsp sea salt
    1 heaping tsp brown sugar
    4-6 TBS ice water (very cold)

Tips

The trick to the flakiest pie crust is to make sure all of your ingredients and your pie shell is thoroughly chilled before placing it in the oven to bake.


Directions

It is important for your ingredients to be very cold before using this crust for the flakiest finished product.

Cut the sticks of butter into 1/2" cubes. Return to refrigerator to keep chilled.

Combine Flour(s), Almond flour, salt, sugar in a bowl or food processor bowl.

Mix well (pulse the food processor several times, to mix the ingredients evenly and well)

Add butter cubes, and cut into flour mixture until resembles small peas (pulse 6-8 times until mixture looks like coarse meal)

Add ice water 1 TBS at a time, mix/pulse until mixture just begins to clump together.
If the dough does not hold together, add a little more water and mix/pulse again.

Place the pastry dough in a mound on a clean surface and knead just a few times until the dough holds together.
Divide into 2 equal parts and shape each into a disc. Do not over knead-over working can make your pastry tough.

Wrap each disc in plastic and return to the refrigerator for at least an hour, and up to 2 days

To Roll:
Remove the disc from refrigerator and let warm for 5-10 minutes.
Roll into a 12" circle (about 1/8 " thick) using a rolling pin on a floured surface.

Carefully place the dough into a 9" pie plate and gently press.
Finish edges as you would any pie crust by cutting away any excess that extends more than 1/2" away from the pie pan.
Fold extending pastry edge under and shape ruffles by pinching pastry between your thumb and index finger working your way around the pie.

Return the pastry to the refrigerator to rechill as you prepare your filling.

Fill the pie, and bake in the oven according to pie recipe instructions.






Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DANDELIONWINE_O.

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