EGG-FREE PIE CRUST (GRAIN, GLUTEN, AND DAIRY FREE)
Whether you're baking a pie for a holiday, family gathering, or just a sweet treat for the week and you're not able to eat eggs, then you must try this delicious egg-free, grain-free pie crust.
Provided by Jessica Espinoza @ Delicious Obsessions
Categories Grain, Dairy, and Egg Free Pie Crust
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your oven to 325 degrees.
- In a bowl, place your coconut flour, tapioca flour, arrowroot flour, and finely shredded coconut and stir until combined.
- Add the chia egg and palm shortening.
- Using your hands (you'll get a little messy), work the chia egg and palm shortening into the flour. You could also use a fork, but I always use my hands. A food processor will also work (just add your ingredients and pulse until combined).
- You want the consistency to be like a crumbly, thick clay. At this point, it will probably to too soft to work with, so stick the crust in the fridge for about 15 minutes. If you are not ready to use your crust, you can just keep it in the fridge, and then when you're ready to use it, just let it warm up to room temperature.
- Since there is no gluten in this crust, it will not roll out easily, so what I recommend is placing the dough in your pie dish and using your fingers, press the dough around the pie dish until it is even. If the dough feels too sticky, sprinkle a little coconut flour on the top of the crust.
- Bake for 10-15 minutes, or until golden brown.
- Remove from the oven and fill with your favorite filling! Works great for both hot and cold pies.
Nutrition Facts : Calories 72 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 71 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PIE CRUST - NO EGG RECIPE - (3.9/5)
Provided by lmaley
Number Of Ingredients 4
Steps:
- Step 1 To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Step 2 Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Step 3 Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. Step 4 To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate. Step 5 Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Step 6 Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
NO-FAIL PIE CRUST
Make and share this No-Fail Pie Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 40m
Yield 4 single or two double crusts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
Nutrition Facts : Calories 1270.5, Fat 92.2, SaturatedFat 26.4, Cholesterol 52.9, Sodium 1183.4, Carbohydrate 96.5, Fiber 3.4, Sugar 1.5, Protein 14.5
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
NO FAIL PIE CRUST III
A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.
Provided by Becky
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time P1DT40m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
Steps:
- Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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