All Butter Chickpea Flour Pie Crust
An all butter chickpea flour pie crust that's gluten-free, super tasty, flaky, buttery, and made with whole foods! A pie crust you can feel good about? Sign me up! This chickpea flour pastry is perfect for any savory dish requiring pie dough or crust.
- Prep Time: 2 hours 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 pie crust 1x
- Category: Baked Goods
- Method: Food processor
- Cuisine: American
Ingredients
Units
Scale
- 1 1/2 cups chickpea flour (I like the kind by Bob's Red Mill)
- 1/2 teaspoon salt
- 1/2 tablespoon organic cane sugar (optional)
- 1 stick butter, cut into cubes and frozen
- 1/2 cup water, with ice cubes (you won't need all of it, but better to be prepared!)
Instructions
- Make the flour mixture. Place chickpea flour, salt, and natural cane sugar in a bowl and whisk to combine.
- Cut butter into chickpea flour. Add cold butter cubes to the food processor and pulse until a crumbly dough forms (the crumbly bits should be about pea-sized or a little bigger).
- Add iced water. Using a tablespoon measure, add the iced water (but not the ice) to the flour-butter mixture. Start with three tablespoons, pulse for a few seconds, and then add one tablespoon at a time, pulsing for several seconds in between each addition until the dough comes together in a ball. It usually takes me 6-8 tablespoons.
- Form the dough disc. Turn the clump of pie dough out onto a floured surface and shape it into one round disc. Wrap it tightly in plastic wrap and chill in the fridge for at least two hours and up to a couple days.
- Roll out the dough. Unwrap the pie dough and discard the plastic wrap. Set the dough disc on a floured work surface and sprinkle more flour into your rolling pins and hands. Begin rolling out the dough with a rolling pin, turning it over occasionally to keep from sticking. Add more flour to the work surface or dough as necessary. Roll it out until it's about 1/4-inch thick (at least 12 inches in diameter).
- Transfer dough to pie dish. Carefully roll the pie dough onto your rolling pin so that it's loosely wrapped around it. Unroll the dough into a 9-inch pie dish and let it sink into the dish, helping guide it to fit. Roll in the jagged edges and flute the edges using your index fingers and thumb (see photos in post).
- Bake. Bake the pie crust according to your recipe's instructions.
Notes
- Prep time: The prep time includes 2 hours of dough chilling in fridge. The total cook time will vary depending on the recipe you use for your pie crust.
- Baking the dough: This instructions provided are intended for quiches or savory pies and tarts. If you're not using this pastry for a pie or quiche, you can roll it out or shape it according to your recipe's instructions before baking.
Nutrition
- Serving Size: 1/8 crust
- Calories: 171
- Sugar: 2.7 g
- Sodium: 158.5 mg
- Fat: 12.6 g
- Saturated Fat: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 1.9 g
- Protein: 4 g
- Cholesterol: 30.4 mg
