Makes 1 crust
THERE IS something homey and comforting about pie that makes me very happy, especially when I use this piecrust. It’s a lifesaver when I have to be grain free, because this crust (unlike the other piecrust in this book) is 100 percent in line with Pure eating. Seriously, I will make a fruit pie or a pumpkin pie and eat it for breakfast. It satiates that starchy craving and that sweet craving without adding much starch or sweetness.
I have filled it with many different things, but some of my favorites are fresh blueberries, pears (here), or Raw Cacao Pudding (here). You can also eliminate the sweetener to make a savory crust and fill with roasted butternut squash mixed with sage (here), or sliced cooked sweet potatoes and zucchini for a delicious vegetable tart. You can also use the dough for hand pies (here).
¾ cup palm shortening, nondairy butter (such as Earth Balance), or coconut oil
½ cup coconut flour
¼ cup cassava flour
¾ cup arrowroot starch
1 tablespoon maple sugar or date sugar (optional)
½ teaspoon ground cinnamon
¼ teaspoon Himalayan salt
½ teaspoon ground vanilla bean (or 1 teaspoon gluten-free vanilla extract)
⅓ cup cold water
Refrigerate the shortening, butter, or coconut oil for at least 20 minutes, until well chilled.
In a large bowl, combine the coconut flour, cassava flour, and arrowroot starch with a fork or whisk. (Really sift through it all to get out any lumps.) Add the sugar (if using), cinnamon, salt, and vanilla and mix again. Cut the cold shortening into dice-size cubes and add to the flour mixture along with the cold water, and mix until a dough forms. You can do this with a fork, or use a food processor to process quickly, until the mixture resembles large crumbs.
Once everything is combined, gather up the dough into a ball and wrap with plastic wrap. Refrigerate for 15 minutes.
If you are accustomed to piecrust dough that you roll out, know that this is not like that. This dough is better for pressing into the pie pan. Get your hands wet and work the dough into a smooth shape. Put it in an 8- or 9-inch pie or tart pan and press down to cover the bottom and sides. Keep wetting your hands and working it. There are no mistakes here. Just get it in there as well as you can and it will taste great.
To pre-bake this crust for pre-cooked or raw fillings, bake for 12 minutes at 350°F. This crust won’t brown, but it will still be pre-baked.