Anti-Grain Pie Crust made with Pumpkin and Apple flours

Mar 10, 2016



  1. In a large mixing bowl, combine the Pumpkin four, Apple flour, xanthan gum and salt. Whisk until well combined.

  2. Cut in the butter/shortening using a fork or pastry cutter until large crumbs form.

  3. Now add in your egg or egg substitute and use your hands to combine. Add the lite coconut milk to the mixture 1 Tbsp. at a time until a tight dry dough is formed. Wrap tightly in plastic wrap lightly dusted with Pumpkin flour and place in the fridge for 1 hr to overnight.

  4. Once the dough has chilled, sprinkle some Pumpkin flour on a pie mat or piece of parchement paper. Adding additonal Pumpkin flour as needed, roll the dough into a 12-14 inch cirle about 1/4" thick. If it any time the dough seems too dry and begins to crack, drop a few additional sprinkles of coconut milk on the top and rub it in with your hands.

  5. When your dough is ready, use the parchment paper to help you tranfser it to a well greased pie pan. Invert the dough over the pan and slowly remove the parchment paper. Repair any cracks or tears with your fingers and press the dough firmly into the bottom and side wall of the pan.

  6. Use pie wights or dry beans in coffee filters to weight down the crust and par-bake at 375 degrees for 8-12 minutes.

  7. If using later, allow to cool on a wire rack for at least an hour before freezing. If baking immediately, add your filling and continue baking. You will want to cover the edges with foil or a pie shield as it will brown fairly quickly.

  8. Note: Recipe can be easily doubled if making a double crust pie. Just watch the browning on the top crust and be prepared to cover it for the majority of the baking time.