The Dessert: Pie Crust
Hope you are all having a very happy holiday weekend, though I know this year’s celebrations look different than usual. Today I’m sharing this week’s dessert recommendation: a workhorse pie crust that can be used to make anything from pies to empanadas. Even better- the crust is gluten, grain, and sugar-free, as well as suitable for a Keto or low-carb diet. I used the crust for a delicious apple galette!
The Dessert: gnom-gnom Gluten-Free & Keto Pie Crust
This recipe can be used for anything that calls for a flaky crust, but I suggest trying a summer-inspired galette for two reasons. First, galettes are meant to look rustic, so you do not need to worry about perfecting a lattice. Second, grain-free pie crusts can be fragile, but galettes are forgiving enough that it does not matter! I made an apple galette from What’s Gaby Cooking, but use any filling that sounds good to you! If you have leftover fruit, a galette is a great way to use it up.
Tips from Cooking Curated:
A food processor is unnecessary for cutting the cold butter and cold cream cheese into the flour mixture. Just use two regular knives, criss-crossing them against each other as if you’re cutting spaghetti noodles.
Chill the dough for at least one hour and up to three days before using it. Chill the filling too, otherwise the crust could melt when you drop the filling in. DO NOT skip these steps.
To flatten the chilled dough, just place it between two sheets of parchment and press down with your hands until its about 1/4-1/3 inch thick.
The process of putting together the galette is super easy - simply press the flattened crust into an oven-proof skillet, drop and spread your filling, and fold the crust over the filling along the edges. Baked until the crust is golden brown- about 30-40 minutes.
If the dough gets warm and difficult to work with while you’re assembling the galette, return to the fridge for a few minutes (even if it is already in the oven-proof skillet).
For the apple galette filling, use 1 cup of almond flour instead of the 1.5 cups of toasted almonds. Mix everything together with a fork instead of a food processor.
Don’t forget to send me a picture if you make this recipe and to follow me on Instagram! As always, I am only an email or a DM away if you have questions while baking.
The Modifications:
Below, I have outlined modifications for both the gnom-gnom pie crust and the What’s Gaby Cooking apple galette. The pie crust calls for butter and cream cheese, but you can substitute with dairy-free alternatives. I personally love cooking with grass-fed butter, but Miyoko’s creamery makes an excellent vegan option. Whenever a recipe calls for cream cheese, I always use Kite-Hill’s dairy-free, nut-based version. I’ve linked to these brands in the ingredients section below.
The Ingredients:
For reference, I have provided links to ingredients that may be less familiar to some of you, but all of these ingredients can be found at Whole Foods and most can be found at other local grocery chains or Target!
Flours Etc.
Almond flour can be purchased at any grocery store or on Amazon, but make sure that you get a super-fine blanched almond flour and not almond meal (any brand works)
Coconut flour can be purchased at any grocery store or on Amazon (any brand works)
Fats
Pasture raised, grass-fed butter or unsalted, cultured vegan butter
Coconut oil can be purchased at any grocery store or on Amazon (any brand works)
Sweeteners
Lakanto classic monk fruit sweetener (sugar-free, low-carb replacement for granulated sugar)