The ultimate crispy pie crust

With da Carla's flours you can create a perfect pie crust that is easy to roll out and gives a wonderfully crisp, flavour-rich result. The recipe's base of millet and sorghum is rich in fibre and protein, creating a sturdy, nutritious dough. Together with oat flour – a good source of beta-glucans, B vitamins and minerals – it gives you a wholesome pastry that works beautifully for all kinds of pies and tarts.

Pie dough 

• 70 g da Carla Millet flour
• 35 g da Carla Sorghum flour
• 30 g da Carla Oat flour
• 30 g corn starch
• 15 g da Carla Tapioca flour
• 1.5 tsp powdered psyllium husk
• ½ tsp salt
• 80 g cold butter, cut into slices
• 1 tbsp da Carla apple cider vinegar
• 15 g sugar (granulated sugar, maple syrup or coconut sugar)

Here's how

• In a food processor, combine all the dry ingredients. Add the butter and pulse until you have "sandy", pea-sized pieces. Then pour in the ice-cold water with the apple cider vinegar. Keep pulsing until the dough starts coming together into a ball. The dough will be slightly moist, but still holds its shape.
• Roll out the dough thinly (about 0.5 cm) between two sheets of baking parchment. Line a pie dish with the dough and shape it to fit the dish. Trim away any excess dough for neat edges.
• Let the dish with the dough rest in the fridge for at least an hour. You can let it rest for up to 24 hours if you're preparing ahead.
• Heat the oven to 200°C. Blind-bake the crust for 15-20 minutes. Then add your favourite filling and bake until the filling is cooked through, which takes around 30 minutes depending on the filling. Tip: This dough is excellent for both sweet and savoury pies. Different fillings may call for adjustments to the second baking time, so keep an eye on your pie!