Something very good happened in my kitchen this week, and I thought you should know about it. I made a grain-free hazelnut pie crust. And this pie crust was perfect: light, buttery, golden, crispy, and delicious.Let me back up for just a minute, though. Last year around this time, my grain-free world was rocked by a new pie crust recipe. As you know by now, I am super picky when it comes to desserts and baked goods, and I would rather not eat a treat at all than have a weird “paleo” version of an old favorite. So, my life had been woefully short on pie. But it’s one of my favorite things about Thanksgiving, so I had to figure something out.
This recipe turned out to be excellent, and so last year I baked us three pies, and that was wonderful. (It even worked well for a double-crusted apple pie! Here’s a picture.) This year, I decided to see if I could make something even more special, and that is how I came up with this totally delicious hazelnut pie crust. In my test run, I used it to make a pumpkin pie with, and I think it may have been the best pumpkin pie I have ever eaten. (I have eaten a lot of pumpkin pie, by the way.)So now I will make another pumpkin pie with a hazelnut crust for our feast this Thursday. And I will probably use that holiday cooking momentum to make a few more to freeze for future use, since I like to pay it forward to myself.
Hazelnut Pie Crust Recipe (Grain-free)
What You’ll Need
- 1 cup hazelnut flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour
- 3 tablespoons sucanat or brown sugar
- 1/2 cup cold butter
- 1 egg
- parchment paper or plastic wrap and a rolling pin for rolling out the crust (although I always use an unopened bottle of wine, as I find the weight of the bottle is perfect, and I don’t have to worry about it taking up precious drawer space)
What to Do:
- Sift together the flours and salt, into the bowl of your food processor (or a mixing bowl if you are not using a food processor).
- Using a food processor or pastry cutter, cut butter into the flour mixture until the size of large crumbs.
- Add the egg and pulse just until a dough begins to form.
- Take the dough out and form it into a ball, then flatten into a disk. Cover with parchment paper or plastic wrap and refrigerate for 20 minutes or more.
- Transfer the dough to a work surface covered with parchment paper. Use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. (If you find that the dough is sticking to the paper, you can sprinkle with tapioca flour.)
- Take the top sheet of paper off of the crust and carefully invert the rolled-out dough to your chosen pan, using your fingers to repair any cracks. (I found this dough to be very easy and forgiving to work with.)
- To partially or completely bake unfilled pastry, preheat the oven to 375 °F.
- Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
- Let it cool completely before filling.
This crust smells unbelievably good when it’s baking in the oven. Think butter, hazelnuts, and brown sugar. Swoon. And when I baked my pumpkin pie, I didn’t need to cover the edges of the crust to keep them from burning– it got perfectly golden and crispy. Enjoy!