I really didn’t want a pastry- or crustless pumpkin pie. I had thought about making the crust with a date/nut/coconut combo until I stumbled across this recipe. I have tried a few recipes for gluten-free pastry/pie crust before, and all of them fail on the texture and flavor. Most fall apart and taste like beans or something rather unpleasant. This one is different. The picture above depicts the uncooked pastry/crust. I have only used it with this pumpkin pie though, and that was pretty well spiced, so maybe this isn’t a good test for that.
Unlike wheat flour pastry dough, you will not be able to roll and lift it easily. You could roll it between two papers of greaseproof (waxed) paper, but I am even too lazy to do that. I simply pressed the dough into the dish. In that regard, the dough is easy to handle and the edges can be fluted really easily.
GLUTEN-FREE PASTRY CASE / PIE CRUST (dairy-free)
makes one 23 cm (9 inch) pastry case/pie shell
- 60 g (1/2 c) white rice flour
- 30 g (1/4 c) arrowroot starch
- 35 g (1/2 c) tapioca starch
- 1 pinch sea salt
- 45 g (3 tablespoons) coconut oil
- 1 large egg, beaten
- 1/2 tablespoon lemon juice
- 1 – 2 tablespoons ice water, or as needed
1. Preheat oven to 220 C/425 F. Grease one 23 cm (9 inch) deep pie dish.
2. In a bowl, mix together the white rice flour, arrowroot starch, tapioca starch and salt.
3. Cut/rub the coconut oil into the flours until the mixture resembles “breadcrumbs”.
4. Add the egg and lemon juice and mix in. Add just enough water to get the dough come together.
5. Press dough into prepared dish. Crimp the top edges, if desired.
6. Bake in the middle of the preheated oven for 10 minutes if filling requires baking, eg pumpkin pie, or 20-25 minutes if the filling is unbaked, eg chocolate mousse.