This tender and delicious crust is perfect for making sweet pies or even savory quiches. With millet flour and almond meal, it has tons of flavor, too.
INGREDIENTS:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
METHOD:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar, and salt into a food processor and pulse a few times to combine.
Add butter and pulse again until the mixture resembles a coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn the dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over the dough and knead gently, working in about 2 more tablespoons of potato starch, until the dough holds together without being sticky but is still very pliable.
Using your fingertips, press the dough into a 10-inch circle. Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into a pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick the sides and bottom all over with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake until the crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling, and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to the oven and bake until cooked through, about 15 minutes more.
Makes 1 (9-inch) crust
SOURCE: Recipe and photo courtesy of Whole Foods Market
