No one will guess that this tender, golden, delicious pie crust is made with chickpea flour. Equally incredible: it is a one-bowl, so-easy, no-roll chickpea flour pie crust!
Happy Thanksgiving Eve, everybody! I hope that any stress is being dialed down, and the fun, relaxation, and good eats are amping up.
I am spending the next few days in Arkansas with my husband’s family. The weather could not be more beautiful–cool, crisp and sunny– and I am so thankful to be here. I have had the nastiest cold for the past week and a half and, thank heavens, I am finally on the mend, baking has been baked, and travel is complete.
With much protesting, I finally succumbed to spending some time in bed to get over this cold, which put my baking and posting schedule out of whack. But it’s always time to make more pie, right? And I know you will love everything about this easy pie crust.
Made without rolling (just press it into the pan!!!)
Vegan (made with coconut oil, or butter or ghee if not vegan)
A one-bowl recipe
Mixed and ready to bake in 10 minutes
You can mix up the crust in minutes, with vigor, in a single bowl (it is impossible to overwork the dough)–no mixer or food processor required. Yippee!
The dough is quite moist, a little bit crumbly, and, as you can see in the photo below, a sunny yellow (it is one of the only pie crusts I know of that gets lighter in color as it bakes!). I just want to assure you that that is exactly as it should be!
Put all of the dough in a 9-inch pie pan and press against the bottom and sides of the pan. There is enough crust to form a crimped edge, if you like, too.
Delicious, Versatile & Fuss-Free
Like the other two grain-free pie crusts I’ve posted, this one is versatile for all of your favorite pies, including savory options. It has the short, tender texture of an all-purpose flour pie crust–really–but none of the fuss of proper mixing, rolling, and pie weights.
Add the softened coconut oil (or butter, or ghee), water and maple syrup; using your fingers, work the butter into the flour mixture until completely blended (do not worry about “overworking” the dough–you cannot overwork it!)
Evenly press the dough into the bottom and sides of a 9-inch pie plate, crimping edge, if desired. Loosely cover with plastic wrap and refrigerate for at least 1 hour or freeze for 20 minutes.
Preheat oven to 350F.
Unbaked Crust: the crust is ready for use in baked pie recipes calling for an unbaked crust (i.e., simply fill and bake). It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
Par-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 10 minutes. Cool on a wire rack and use in baked pie recipes calling for par-baked crust.
Fully-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 20 to 25 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.
Coconut Oil Options: An equal amount of vegan butter (sticks, not spread) or shortening can be used in place of the coconut oil. If you are not vegan, feel free to use an equal amount of butter or ghee.
Savory Pie Crust: Omit the maple syrup and add an extra 2 to 3 teaspoons of water.
Sweetener Options: I not vegan, an equal amount of honey can be used in place of the maple syrup. An equal amount of granulated sweetener (e.g., coconut sugar) + 2 to 3 extra teaspoons water can also be used in place of the maple syrup.
Note: Nutrition calculations were made using coconut oil.
Category:Pie Crust, Pastry
Serving Size:1/8 of recipe
Saturated Fat:7.5 g
Keywords: chickpea flour, pie crust, 3 ingredients, grain-free, grain-free pie crust, easy, no-roll, gluten-free, nut-free
Can I use olive oil instead of coconut oil? I have made shaken hot water pastry (http://joannasfood.blogspot.com/2007/09/shaken-hot-water-pastry.html ) as my go to recipe all these days, but would like to move to chickpea flour.
World Travel Days – Australia – Going Granola with Age
Wednesday 13th of January 2021
[…] popular there, and they also happen to be very popular in our home! We did a pot pie with a chickpea flour crust and a savoury tempeh filling (roughly based on this one). It was […]
Saturday 21st of November 2020
Hi! I'm hoping to make this recipe but my daughter can't have dairy or coconut. Can I substitute for oil? (olive, canola, grapeseed are safe for us).
Sunday 22nd of November 2020
Hi Lydia! You could use a vegan shortening (I use Spectrum Organic Shortening , it is made from palm oil, no coconut. Some vegan shortenings have coconut oil. It produces a perfectly flaky crust)
You can also use a plant butter (vegan margarine; even my small Texas town has multiple brands in the supermarket, lot more variety than ever before). Earth Balance buttery sticks are my favorite, but also and Country Crock brand (the latter now has a very good variety, made with olive oil or one with avocado oil). The brand Miyoko's Kitchen is excellent, but it contains coconut oil, so avoid it for your daughter. :)
Saturday 14th of November 2020
Is the maple syrup a necessity for the dough to be palatable? I tend to avoid any added sugar/sweetness.
Monday 23rd of November 2020
No, you can skip it. Replace it with an equal amount of water :)
Sunday 25th of October 2020
Thanks for the recipe! I tried making a crust from chickpea flour before, but I stuck more to the traditional shortbread process. And trying to roll the refridgerated dough that kept falling apart was so frustrating! Pressing it into the form and then refridgerating is so simple yet so ingenious, somehow.
Monday 7th of December 2020
Hurray!!!! Thanks for letting me know it worked out, Eva :)