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Hazelnut Pie Crust (Grain-Free!)

Grain-free Hazelnut Pie Crust

This crust is rich and delicate, and pairs beautifully with pumpkin pies and other autumn desserts with pastry crusts. The best surprise is that it’s grain-free!

Ingredients

Scale

 

  • 1 cup hazelnut flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot or tapioca flour
  • 3 tablespoons sucanat or brown sugar
  • 1/2 teaspoon fine sea salt
  • 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)

 

Instructions

  • Sift together the flours, sugar 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.