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  • Meredith Evangelisti

Guiltless Gluten Free Pie Crust

Who doesn't love that crispy, flaky, slightly salty taste of a pie crust? But along with that comes the saturated fat from the butter or shortening that is typically used. Per usual I was on a quest to recreate a pie crust that was clean yet still flaky and delicious. I think I hit the nail on the head with this one. With only 6 ingredients, it can not get any easier. Plus its #glutenfree.

What I used:

1 14 oz can of cannellini beans, drained and rinsed

2 T olive oil

1 T ice water

1 t salt

2 T gluten free flour (or regular if that isn't a concern)

Coconut oil spray

What I did:

I preheated the oven to 425.

I rinsed and drained the beans then added them to my vitamix (any powerful blender or food processor will do). I added the olive oil, water and salt then blended until smooth. I then sprayed a pie tin or pie dish with the oil and dusted it with the flour.

I scraped the "dough" into the pie tin and then coated the top with the coconut oil spray. I used a piece of parchment paper to press the "dough" down until it was even and the thickness I desired. I popped it in the oven for about 25 minutes. At the very end I put the broiler on low and kept it in for an additional 5 minutes for that extra crispy, flaky finish.

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