This grain-free pie crust is made using grain-free sourdough discard and just a few simple ingredients. The dough is easy to put together using a food processor and can be prepared in advance for easy planning. This is the perfect way to use up extra sourdough starter that you have in your refrigerator. Also, if you want to use it for a savory recipe, just leave out the sugar! It is great for pot pies or any recipe that calls for a pie crust.
I have been loving this grain-free pie crust lately! I have not been missing the gluten at all. It really is so easy to make and it tastes delicious with any pie recipe. This recipe makes one crust, but it can easily be doubled if needed.
If you are wondering why you should add sourdough discard to this crust, the answer is “why not?”. I always have extra starter and love using it in everything I can. It adds flavor without making it “sour”. If you would prefer not to use your starter, you can certainly leave it out. If you want to leave out the starter, use a whole egg instead of just the yolk.
Tips for Success
- It is important to keep the dough as cold as possible. If it starts to get too warm, put it in the refrigerator for 10-20 minutes and then continue working with it.
- Use a pizza peel to help transfer the rolled out dough to the refrigerator. If you try to use your hands, it will break!
- If the crust tears or breaks while rolling it out or while placing it in the pie plate, just press it back together. It is a very forgiving crust.
Enjoy!
I hope you enjoy this recipe! As always, please reach out with any questions you might have. I know working with gluten-free dough can be a bit different, so I’m always here to help. If you try this recipe, I would love it if you would consider leaving a rating and review!
Grain-Free Sourdough Pie Crust
Equipment
- 1 9 inch pie plate
Ingredients
- 168 g almond flour
- 90 g tapioca flour
- 8 g maple sugar
- 2 g salt
- 85 g cold butter, cut into cubes
- 1 large egg yolk
- 20 g grain-free sourdough starter discard
Instructions
- In the bowl of a food processor, add the almond flour, tapioca flour, maple sugar and salt. Pulse a few times to combine. Then add the butter and pulse until you get pea size pieces.168 g almond flour, 90 g tapioca flour, 8 g maple sugar, 2 g salt
- Then the egg yolk, and discard. Process until it starts to form a dough.85 g cold butter, cut into cubes, 1 large egg yolk, 20 g grain-free sourdough starter
- Transfer the dough to a lightly floured surface and shape into a disc. Wrap in plastic and place in the refrigerator until you are ready to roll it out.
- Preheat your oven to 350 ℉.
- Roll the dough into an 11 inch round. If it gets too warm and becomes difficult to work with, use a pizza peel to transfer it back into the refrigerator for 10 minutes. Then, continue rolling it out. Place the pie crust into a 9 inch pie plate. If you get holes or tear, simply push them back together with your fingers to repair.
- Prink the bottom and sides of the crust with a fork. Then put it in the freezer for 10 minutes before baking. Par-bake for 10 minutes. Use as directed in your favorite pie recipe!
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