Grain-Free Sourdough Pie Crust
This is the perfect pie crust if you are looking for something grain-free. It is made using grain-free sourdough discard, almond flour, and tapioca flour, with a touch of maple sugar. Swap this out for any recipe that uses traditional pie crust.
Servings: 1 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!
