No one will believe that this tender, golden, delicious pie crust is made with chickpea flour. Equally incredible: it is a one-bowl, no-roll exercise in easy baking!
Happy Thanksgiving Eve, everybody! I hope that you any stress is being kept low and the fun, relaxation, and good eats are amping up. I am spending the next few days in Arkansas with my husband’s family. The weather could not be more beautiful–cool, crisp and sunny– and I am so thankful to be here. I have had the nastiest cold for the past week and a half and, thank heavens, I am finally on the mend, baking has been baked, and travel is complete.
So let’s get to this pie crust. I apologize for getting this to all of you a few days late (this is the last of 3 grain-free pie crust posts: don’t miss the Tiger Nut Flour Crust and the Coconut Flour-Almond Flour Pie Crust). With much protesting, I finally succumbed to spending some time in bed to get over this cold, which put my baking and posting schedule out of whack. But it’s always time to make more pie, right? And I know you will love everything about this easy pie crust.
Here it is: My No-Roll, Chickpea Flour Pie Crust!
*Made with butter or ghee, or made vegan, with coconut oil
* A one-bowl recipe
*Mixed and ready to bake in 10 minutes
You can mix up the crust in minutes, with vigor, in a single bowl (it is impossible to overwork the dough)–no mixer or food processor required. The dough is quite moist, a little bit crumbly, and, as you can see in the photo below, quite yellow (it is one of the only pie crusts I know of that gets lighter in color as it bakes!). I just want to assure you that that is exactly as it should be!
Put all of the dough in a 9-inch pie pan and press against the bottom and sides of the pan. There is enough crust to form a crimped edge, if you like, too.
Like the other two grain-free pie crusts I’ve posted, this one is versatile for all of your favorite pies, including savory options. It has the short, tender texture of an all-purpose flour pie crust–really–but none of the fuss of proper mixing, rolling, and pie weights.
Have a very Happy Thanksgiving, everyone!
- 1-1/2 cups chickpea flour
- ½ teaspoon fine sea salt
- 4-1/2 tabespoons unsalted butter, coconut oil or ghee, softened
- 3 tablespoons cold water
- 1 tablespoon maple syrup
- In a medium bowl, whisk together the chickpea flour and salt.
- Add the melted butter, water and maple syrup; using your fingers, work the butter into the flour mixture until completely blended (do not worry about "overworking" the dough--you cannot overwork it!)
- Evenly press the dough into the bottom and sides of a 9-inch pie plate, crimping edge, if desired. Loosely cover with plastic wrap and refrigerate for at least 1 hour or freeze for 20 minutes.
- Preheat oven to 350F.
- Unbaked Crust: the crust is ready for use in recipes calling for an unbaked crust. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
- Par-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 10 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.
- Fully-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 20 to 25 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.
Savory Pie Crust: Omit the maple syrup and add an extra 2 to 3 teaspoons of water.
Sweetener Options: An equal amount of honey can be used in place of the maple syrup. An equal amount of granulated sweetener can also be used; add 2 to 3 extra teaspoons water.