Pie Crust Two Ways: Grain-Free and Sprouted

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When I was in high school, I went to a friend’s house for dinner.  Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood.  I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day!  And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating.  But that’s no fun, and it’s not true!  I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at?  Pie!  A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe.  Amazing!  The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!)I know I have a knack for a few specific things when it comes to food and cooking.  For example, I love baking almost anything, and I find infinite ways to concoct new dessert ideas.  I also make beautiful soups, the kind that will warm you to the bone and have layer upon layer of flavor and savory goodness.  (I really need to share my recipe for Tortilla Soup and Cheese and Vegetable Chowder.  I promise it will be soon!)

But today I am sharing a specific foodie talent: I really shine when it comes to pie!  Even being grain-free on GAPS didn’t slow me down when it came to pie.  I made coconut flour crusts and sweetened the various fillings with fresh fruit and honey.

You need not feel deprived of pie when you shift to real food, even if you are grain-free.  You can use homemade sprouted whole grain flour (or even purchase sprouted flour), or coconut flour for perfect pie crusts every time!

Equipment Needed:

Sprouted Flour Pie Crust

2 1/2 cups sprouted flour (how to make sprouted flour, or buy sprouted flour here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 cup (2 sticks) unsalted butter, cold, cut into small pieces (buy grass-fed butter here)
1/4 cup ice water

  1. In a food processor, pulse the flour and salt to combine.
  2. Add the butter pieces and pulse until they form small crumbs the size of peas.
  3. With the food processor running, add the ice water by spoonful until the dough comes together in a ball.
  4. Remove from the bowl and press together to form a disk.  Cover in plastic wrap and chill for at least one hour before you work with it.  You can also chill it overnight, or wrap it up with a double layer and freeze for later use.

Grain-Free Pie Crust

6 tablespoons butter, cold (buy grass-fed butter here)
1 cup coconut flour (buy coconut flour here)
2 fresh eggs
1 teaspoon honey (buy raw honey here)
1/4 teaspoon sea salt (buy unrefined sea salt here)
1/2 cup shredded coconut (buy unsweetened shredded coconut here)
water, as needed
egg white for brushing

  1. In a food processor, pulse butter and coconut flour together until crumbs form the size of peas.
  2. Add eggs, honey, sea salt, and shredded coconut, pulsing to combine.  Add spoonfuls of water if needed, until the dough comes together.
  3. Press dough into a pie plate or use as you like for various pastries.

This post is a part of Weekend Gourmet, Sunday School, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, Allergy-Free Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, Fresh Bites Friday, and Friday Food Flicks.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. These do look good. How well does the grain-free recipe hold together?
    Cheers, Emma

    • I haven’t used it to try making cookies or hand pies yet, so I can only say that it holds up well in a typical full-sized pie crust. But I’m hopeful. I hope to try the coconut flour crust to make pinwheel snickerdoodles and see if they work. I’ll post them when I do.

  2. Wow, this looks so great! I love pie, but not as much as hubs. I have very many times just gone back to the typical French pastry. I will def have to try the coconut flour! By the way, I linked to this from my blog FB page.

    • Thank you! My hubs also rivals my love of pie. I like how fun it is to make and I like to eat it. But he would rather have birthday pie than birthday cake!

  3. Looks delicious. I’m going to have to try that coconut flour crust sometime soon. :)

  4. I have had success with GF pie crust, the egg makes a big difference, but I like the idea of using the coconut flour and the sprouted wheat too (I have both!). Thanks for the recipes.

  5. One area of baking I most definitely do NOT shine is pie crusts! I love the two different ideas here Kendhal, thank you for sharing with us at AFW!

  6. This is great! I can’t eat grains and I had all but given up on pie forever. Thanks so much!

  7. Thank you so much for sharing your great recipe with Full Plate Thursday. This is a wonderful Pie Crust! Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  8. I am so glad I came across your website from the Nourishing Traditions blog. I was hoping to find a sprouted as well as a grain-free “easy” pie crust recipe. My husband and daughter are “tough sells” on my new quest of cooking and eating healthy, this give me two versions for them to choose.

  9. Gillian says:

    Hi there,
    Do you chill or pre-bake the grain-free crust?

  10. Hi!
    Hey what are your thoughts on sprouted flour having “no nutrional” value after it’s ground BECAUSE it’s already been made into something, flour!
    A man who owns a small health store told me this.
    Thank you,
    Julie

Trackbacks

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