This flaky crust is perfect for a quiche, pie or even a cheesecake. Due to being sensitive to almonds we used tiger nut flour and it worked out amazing, it gave the crust a subtle sweet flavour without being too overpowering. We used this crust to make a rosemary and sweet potato quiche and it was scrumptious.
Makes: 1 Pie crust
Prep time: 10 minutes
Pre baking time: 12-15 minutes
1/2 cup gluten-free flour + a little bit extra for flouring
1/2 cup tiger nut flour or almond flour
1/2 cup coconut flour
1/2 cup coconut oil
1/4 cup of oat milk or milk of choice only add if the mixture is super dry
Preheat your oven to 180C fan-forced.
Oil and flour your baking tin or you could use parchment paper. We used a 9-inch cake pan for our crust.
In a bowl mix your flours together.
Make a well in the flour and add in the melted coconut oil.
Mix until you form a shaggy dough, if the mixture is too crumbly slowly start to add milk until you are able to form a dough.
Knead your dough for about 1-2 minutes until it forms a soft and sticky texture.
Roll out your dough with a rolling pin or wine bottle and place it in the cake pan or you can place it in the tin then pressed it evenly around the edges. You want the crust to be about 1 cm thick.
Par bake your crust for 10-15 minutes in 180c fan forced oven.
Add your filling and enjoy!