Preparation time: 10 minutes
Total time: 15 to 30 minutes
Makes 6 to 12 servings (12 muffin-sized crusts or one 9-inch single piecrust)
This simple, gluten-free crust adds a surprisingly delightful flavor to any sweet or savory pie. A little flakiness, a little crumbliness, and just the right level of saltiness make for a perfect, mild crust.
• 1½ cups chickpea flour (see Tip, here)
• ¼ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
• ⅛ teaspoon salt
• 2 to 4 tablespoons whole milk or unsweetened soy milk, or more as needed
Preheat the oven to 375°F.
Mix the chickpea flour, oil, and salt in a medium bowl until crumbly and fully incorporated. Add the milk 1 tablespoon at a time until the dough holds together in a ball and becomes smooth and pliable without being wet and sticky.
To use for a pie or quiche, form the dough into a ball. Roll the ball between two pieces of parchment paper and press the dough into a 9-inch pie plate or a 10-inch quiche pan. Press any cracks closed.
To use for muffin tin crusts, roll the dough into a log and cut it crosswise into 12 equal discs. Roll out each disc individually between two sheets of parchment paper and press the discs into the wells of a muffin tin. Press any cracks closed.
If the filling will be watery, prick the bottom of the crust(s) with a fork and prebake for 5 minutes.
Fill and bake according to the recipe instructions.
Tip: There is no harm in overmixing or overkneading this dough because it is gluten-free. The dough does not need to be refrigerated or set aside before using. Refrigerating will dry the dough and make it harder to use. If it is too crumbly, add a bit of milk a little at a time while kneading until it is smooth but not sticky.
Based on 6 servings
Calories: 175
Carbohydrate: 14 g
Protein: 5 g
Fat: 11 g
Variations
Substitute almond flour for half the chickpea flour and reduce the oil to 3 tablespoons.
Add 1 to 2 teaspoons pure maple syrup for a Phase 2 or 3 sweet pie.
For Phase 3: Use whole wheat or spelt flour and increase the oil to ⅓ cup.
Based on 6 servings
Calories: 277
Carbohydrate: 32 g
Protein: 7 g
Fat: 13 g