Seriously guys, this pie crust is pretty great. Not to toot my own horn or anything, but it’s the real freaking deal. Except that it’s not. Because it has no gluten, grains, dairy, eggs, nuts, or weird gums or additives. I’ve made this countless times now (more than I’d care to admit) in order to get the recipe just right and it has never failed me. And that would be saying a lot for a regular ol’ wheat filled pie crust. But this one is Autoimmune Protocol friendly!
This delicious crust is the same crust I use for my Pumpkin Pie, my Turkey Pot Pie, and my Cherry Vanilla Hand Pies. However, I think I’ve perfected the technique now. Because while this crust is delicious and has never failed me, it doesn’t act exactly like gluten-filled crust. It can get a little crumbly and is a bit more delicate so you have to be a little gentle with it.
Most traditional pie crust recipes will have you chill the butter or shortening before cutting it into the dough. And they will have you chill the dough before rolling it out as well. Apparently it has something to do with the fat not melting until it gets into the oven so that it creates air pockets which makes it all flaky and junk. I believe I talked about this in my original Pumpkin Pie post. However, I’ve found that the dough is almost impossible to work with when it’s chilled and that it doesn’t really make a difference either way as far as the flakiness of the crust.
- Preheat oven to 350 degrees
- Combine flour, salt and gelatin in a mixing bowl
- Cut shortening into flour mixture with a pastry cutter or two knives until it is the size of peas
- Add applesauce, water and vinegar and mix with a spoon until combined
- Roll out dough between two pieces of parchment
- To place in pie pan, remove top layer of parchment, place the pan upside down in the center of the dough and then carefully flip the pan over holding on to the dough
- Remove the remaining layer of parchment paper and gently press the dough into the pan, repairing any cracks as necessary
- Trim excess dough from around the pan and shape the edges as desired
- Using a fork, poke holes in the bottom of the crust
- Bake at 350 degrees for 18-22 minutes (note: it will not brown as much as a traditional pie crust)
So scratch the chilling part and just get on with your pie-crust-making endeavors. That way you can get to your pie-eating endeavors that much sooner! Sounds like a win to me!
In vibrant health,