grain-free pie crust

Many gluten-free pie crusts are, in practice, little more than empty starch that sends your blood sugar soaring. We wanted to create something better. This pie crust is based on our organic coconut flour, which makes it naturally rich in fibre and fat instead of fast carbohydrates.

The result is a crust that genuinely keeps you full. It is completely grain-free, which makes it a great fit if you follow a ketogenic diet or simply want an allergy-friendly alternative that holds its shape in the tin without crumbling apart.

We have deliberately kept the base of the recipe neutral. By adding nutritional yeast or a mature cheese, you can easily adjust both flavour and texture to suit the filling. It is an honest pie crust with no funny business, where nutrient-rich ingredients give your body a steadier energy curve.

Pastry 

• 70 g da Carla Millet Flour
• 35 g da Carla Sorghum Flour
• 30 g da Carla Oat Flour
• 30 g cornstarch
• 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)

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 along with the apple cider vinegar. Keep pulsing until the dough starts to come together into a ball. The dough will be slightly moist, but still holds its shape.
• Roll out the dough thinly (approx. 0.5 cm) between two sheets of baking parchment. Then line a pie tin with the dough, shaping it to fit the tin. Trim away any excess dough to create neat edges.
• Let the lined tin rest in the fridge for at least an hour. You can let it rest for up to 24 hours if you are preparing ahead.
• Heat the oven to 200°C. Blind-bake the pie 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 works beautifully for both sweet and savoury pies. Different fillings may call for adjustments to the second baking time, so keep an eye on your pie!