Flaky Grain-Free Pie Crust

A tender, structured pie crust with a golden finish and delicate crisp. Versatile enough for fruit pies, custards, hand pies, and rustic galettes alike.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser crust, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect texture and browning. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect texture and overall structure.

WORKING THE DOUGH

Melted butter should be warm—not hot—when incorporated into the dough. Both salted and unsalted butter work well in this recipe. Metal pie pans brown and crisp more readily than glass. Ceramic pans tend to heat more evenly.

• Glass pans take longer to come to temperature.
• For a sweet crust, add 2 tablespoons Homestead Sweetener, traditional sugar, or a few drops of monk fruit or stevia. Most alternative sweeteners soften the crust too much.
• A cool room-temperature dough rolls more easily than very cold dough.
• Dough may be frozen for later use.
• For a glossy finish, whisk a small amount of water into the leftover egg yolk and brush the crust near the end of baking.
• Oven temperatures vary and baking times may need adjustment.

INGREDIENTS

• Makes 1 single crust (enough for a deep-dish pie)
• 1½ cups (187g) Heritage Baker's Flour
• 6 tablespoons (84g) melted butter
• 1–2 tablespoons (15–30g) water
• 1 egg white (30g) or 1 tablespoon additional water (15g)
• 1 teaspoon vanilla extract (optional, for dessert crusts)

INSTRUCTIONS

• Preheat oven to 325°F (165°C). Lightly grease a pie plate.
• In a medium bowl, combine the flour and melted butter using a fork or your fingers until the mixture resembles clumpy, wet sand.
• In a small bowl, whisk together the egg white, water, and vanilla extract, if using. Add to the flour mixture.
• Mix until a soft dough forms. Add additional water if needed, especially when using powdered sweeteners.
• Roll the dough between two sheets of wax paper or plastic wrap until thin and slightly larger than your pie plate.
• Remove the top sheet, invert the pie plate onto the dough, slide a hand underneath, and flip the dough into the pan.
• Trim and crimp the edges as desired.
• Bake for approximately 25 minutes, or until lightly golden, using a crust protector if needed.
• Alternatively, fill with your chosen filling and bake according to your pie recipe instructions.

FOOD PROCESSOR METHOD

1. Add Heritage Baker's Flour to a food processor.
2. Pulse in cold cubed butter until the mixture resembles coarse crumbs.
3. Add the egg white and water, pulsing just until a dough forms. Visible butter pieces are perfectly fine.
4. Continue with rolling and baking as directed above.

FOR DOUBLE-CRUST PIES

• Double the recipe.
• Fill and bake according to your pie recipe instructions.
• Brush with egg white before baking for a golden finish.
• To reduce soggy bottoms in fruit pies, cook the fruit filling on the stovetop first, cool completely, then fill and bake. Refrigerating the filling uncovered before baking can help maintain a crisper bottom crust.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.