Savory Pie Crust

This Savory Pie Crust just may change your life. If you want a perfectly crispy pie crust then this Savory Pie Crust is for you. Once you make this Savory Pie Crust, you can fill it however you like. I recommend checking out my recipe for Savory French Leek Tart or Leftover Vegetable Potpie.

Most pie crust recipes require using a food processor but not this one. No heavy equipment needed for this pie crust recipe, just a few simple ingredients that most lectin-free cooks will already have on hand. I always like to use a kitchen scale to measure dry ingredients because I feel this gives me the most consistent results but you can do whatever works best for you.

YEILDS

This recipe will make (2) standard pie crusts or (5) 4.75 inch tart pans. The pictures I use on this page are the 4.75 inch tart pans.

This recipe reshapes well into the bottom of a pan or to create crust BUT I wouldn’t try to use it to create a fancy latticework because the dough is too crumbly.

Make the dough…

Roll it out…

Savory Pie Crust

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YEILDS :

• 2 full pie crusts

• (5) 4.75 tart crusts.

INGREDIENTS

Here’s all the ingredients you will need to make Savory Pie Crust.

• 1 1/2 c (139 g) almond flour

• 1 1/2 c (180 g) tapioca starch

• 1/2 tsp iodized sea salt

• 1/2 tsp baking powder

• 1 large compliant egg (room temperature)

• 7 tbsp butter from compliant source (room temperature)

• 1 tsp white vinegar

• 6 tsp cold water

KITCHEN TOOLS

Here’s all the kitchen tools you will need to make Savory Pie Crust.

• Kitchen Scale- Have you ever made exactly the same recipe a couple times, one time it comes out completely perfect and the next time it is totally different? If this has ever happened to you, my bet is you didn’t use a kitchen scale to measure the dry ingredients. For the best consistent results- use a kitchen scale like this one.

• Parchment paper -I prefer to use unbleached parchment paper like this one.

• Rolling pin- This rolling pin is actually for fondant but I use it for everything else but fondant. There are (3) different sized rings on the end which allow you pick the thickness. For my homemade cracker recipe this rolling pin is a MUST!

• Bowl-These glass pyrex bowls with lids always come in handy.

• Whisks- Having several whisks on hand helps the kitchen function smoothly. When baking it’s important to have a whisk for dry ingredients and one for wet.

• Silicone Spatula

• Measuring spoons

INSTRUCTIONS

Here’s how to make Savory Pie Crust at home.

1. Preheat oven to 350 °F

2. Precut two pieces of parchment paper and set aside

3. Measure the almond flour, tapioca starch, salt, and baking powder into a large bowl. Starting with a whisk combine the dry ingredients together, then use a silicone spatula to fold the flours from the bottom of the bowl to the top and whisk again until completely combined

4. In a separate bowl place the room temperature butter and whip with silicone spatula from side to side, pressing the butter against the side of the bowl until the butter has a lost its original shape. Add the egg and vinegar, continue using the silicone spatula in a back and forth motion mixing the egg until the mixture looks curdled

5. Add the bowl of liquid ingredient to the dry ingredient bowl. Use a silicone spatula to press the dry ingredients into the wet until a crumbly mixture is formed.

6. Use your hands to press the crumbly pieces into a dough.

7. Add cold water 1 tsp at a time, continue pressing the dough together with your hands until all the water is added and a non-crumbly dough is formed.

8. Take the dough and divide into even balls depending on how many crusts you will be making

9. Place one ball onto the prepared piece of parchment paper, using your hands gently press the ball of dough into a flat disk. The outside edges will slightly crack as you press down to create the disk, repair the cracked edges of the dough by pressing the cracked parts together, ensuring the outer edges are smooth before rolling.

10. Place the second sheet of parchment paper on top of the disk of dough and use a rolling pin until desired size is achieved

11. Remove the top layer of parchment paper, place the pie dish upside down on the rolled dough. Using one hand on top of the pie dish, use the other hand to pull the parchment paper to the edge of the counter until you can flip the parchment paper and pie dish over at the same time. Allowing the pie crust to fall into the pie dish

12. Remove the parchment paper and use your fingers to repair cracks and mend edges. Use the extra dough to patch any larger holes, cracks, or create a thicker crust

13. Use a fork to pierce the bottom of the crust to prevent bubbles

14. Place the pie pans onto a baking sheet and follow cooking times. Cooking times vary depending on size of shells: (2)pie crusts bake for 30-40 minutes OR (5) tart shells bake for 25-30 minutes

ProTip from
Lectin Free Wife

Have you ever made exactly the same recipe a couple times, only for it to come out completely perfect one time and the next time totally different? If this has ever happened to you, my bet is you didn’t use a kitchen scale to measure the dry ingredients. For the best consistent results- use a kitchen scale like this one.

⏰ Cooking Time Notes:

If you are cooking (1) pie crusts at a time, the “cooking time” is the same as cooking (2) pie crusts.

This rule is the same if you are cooking one tart shell or all five.

Secret tips from Lectin Free Wife…

Want to know a secret? Come closer and I’ll share some of my Savory Pie Crust secrets with you. Closer. Closer. Ah, that’s just right. My favorite way to use this Savory Pie Crust recipe is to make it as multi functional as possible over several different meals. With a little creativity, I can turn one pie crust recipe into several different meals. For example, I will make 4 leek tarts for dinner one night, refrigerate the left over dough and make a pot pie for dinner the next day AND then use the left over pieces of dough as a crumbly topping for mini berry cobblers.

Here’s the Recipe…

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Savory Pie Crust

Author: Lectin Free Wife

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 1 1/2 c (139 g) almond flour
• 1 1/2 c (180 g) tapioca starch
• 1/2 tsp iodized sea salt
• 1/2 tsp baking powder
• 1 large egg* (room temperature)
• 7 tbsp butter* (room temperature)
• 1 tsp white vinegar
• 6 tsp cold water

Instructions

1. Preheat oven to 350 °F
2. Precut two pieces of parchment paper and set aside
3. Measure the almond flour, tapioca starch, salt, and baking powder into a large bowl. Starting with a whisk combine the dry ingredients together, then use a silicone spatula to fold the flours from the bottom of the bowl to the top and whisk again until completely combined
4. In a separate bowl place the room temperature butter and whip with silicone spatula from side to side, pressing the butter against the side of the bowl until the butter has a lost its original shape. Add the egg and vinegar, continue using the silicone spatula in a back and forth motion mixing the egg until the mixture looks curdled
5. Add the bowl of liquid ingredient to the dry ingredient bowl. Use a silicone spatula to press the dry ingredients into the wet until a crumbly mixture is formed.
6. Use your hands to press the crumbly pieces into a dough.
7. Add cold water 1 tsp at a time, continue pressing the dough together with your hands until all the water is added and a non-crumbly dough is formed.
8. Take the dough and divide into even balls depending on how many crusts you will be making
9. Place one ball onto the prepared piece of parchment paper, using your hands gently press the ball of dough into a flat disk. The outside edges will slightly crack as you press down to create the disk, repair the cracked edges of the dough by pressing the cracked parts together, ensuring the outer edges are smooth before rolling.
10. Place the second sheet of parchment paper on top of the disk of dough and use a rolling pin until desired size is achieved
11. Remove the top layer of parchment paper, place the pie dish upside down on the rolled dough. Using one hand on top of the pie dish, use the other hand to pull the parchment paper to the edge of the counter until you can flip the parchment paper and pie dish over at the same time. Allowing the pie crust to fall into the pie dish
12. Remove the parchment paper and use your fingers to repair cracks and mend edges. Use the extra dough to patch any larger holes, cracks, or create a thicker crust
13. Use a fork to pierce the bottom of the crust to prevent bubbles
14. Cooking times vary depending on size of shells: (2)pie crusts bake for 30-40 minutes OR (5) tart shells bake for 25-30 minutes

Notes:

*Egg Notes: Use compliant eggs

*Butter Notes: Use compliant butter

-This recipe yields 2 full pie crusts or (5) 4.75 tart crusts.

*Cooking Time Notes: If you are cooking (1) pie crusts at a time the cooking time is the same as cooking (2) pie crusts, this is the same if you are cooking one tart crust or all five.