Flaky Pie Crust (Dairy Free and Gluten-Free)

This pie crust is the closest to a traditional pie crust that I’ve made. It holds it’s shape well and will give you that soft and flaky pie crust that we all know and love. The oat flour will put one large piece of this (6-8 serving of a deep dish pie) into an S helper mode, but you can always eat a smaller piece or not eat the crust if you’re concerned about eating an S helper. When I want to make a crust that is good enough to serve non THM-ers, this is the one I choose.

I was able to roll this out on a well floured counter and it even felt and handled similar to a traditional pie crust. The xanthan gum made it feel a bit sticky until it was well incorporated, but it really helps to hold it together. And it has a great flavor as well!

If you don’t consider yourself being a pie crust pro, you can always flour a large piece of wax paper and roll it out on it. Then you can place your deep dish pie pan over it, flip it around and peel off the wax paper. This will make one fairly thick deep dish pie crust or possibly two thinner smaller pie shells. Cut off the excess dough and crimp the edges.

I’d love to hear how it turns out for you.

Enjoy!

Cindy

 

 

7 Comments
  • Amber
    Posted at 23:59h, 16 January

    I purchased your cookbook in December and have tried 5-6 recipes already. All have been wonderful! I’m excited to try this recipe but cannot have oat fiber. Do you have any suggestions on a suitable substitution? I’d appreciate any recommendations you may have! Thank you for a phenomenal cookbook!

  • Cindy Mullett
    Posted at 14:25h, 19 January

    Thank you for your kind words, Amber. I’m so glad it’s been a blessing to you. Nothing makes me happier then helping make life a bit easier for others, since God has sent many people in my life who’ve done the same for me. =) As far as the oat fiber in his recipe…You’ve asked a tough question! The oat fiber in here helps to hold it together. But I would try replacing it with 6 tablespoons of whey or egg white protein powder and increasing the xanthan gum to 1/2 teaspoon. No guarantees on this, but it’s worth a try. Also make sure to roll it out on wax paper and then flip it over as I suggest in my cookbook. Blessings!

  • Amber
    Posted at 14:30h, 23 February

    You’re wonderful!! Going to try it out this weekend. šŸ™‚
    Thanks again–still haven’t found a recipe in the book my family doesn’t love!

  • Cindy Mullett
    Posted at 11:55h, 01 March

    Thanks Amber! I’d love to hear how it turned out for you. šŸ™‚ It can be trickier to work with than the “regular” crusts, but the family loved the flavor/consistency. Glad you are enjoying the book!

  • Lynnae Mummau
    Posted at 09:56h, 21 June

    Does this crust not get baked?

  • Cindy Mullett
    Posted at 15:50h, 24 July

    Yes, it does, Lynnae. Follow the directions for the pie recipe you use. I also added a note to this recipe. =)

  • Brooke Boyer
    Posted at 12:34h, 21 October

    How much butter flavoring?

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