Gluten free coconut sweet pie crusts

The least appealing part of making any pie for me, is making the pastry – or crust.  So recently, I wanted to make a sweet pie, and came up with (what I thought) the brilliant idea to make three at the same time.  Unfortunately, my brilliant idea backfired, as I could only find one container big enough to freeze one – so the other is just in an airtight container and I will have to use it sooner than I had planned.  Anyway, it is more like a crumb crust than a pastry, so on the good side it is easy to make, on the bad side DON’T let it rest like you would a regular pastry, as the butter will harden up again and you will have a very difficult time moulding it into the dish.

The quantity I have given is for one crust only – it should suit a 20cm pie dish, or if you make more than one batch you can mix and match (make a bigger pie and a smaller one for example).

The substitution of the coconut flour for plain flour is to offset some of the problems that using gluten free flour creates (such as the crumbliness) and to add a slight hint of coconut flavour to the shell.

Gluten free coconut sweet pie crusts

Gluten free coconut sweet pie crusts

100g butter

3/4 cup gluten free plain flour

1/3 cup coconut flour

1 tsp xanthan gum (if you use regular flour instead of gluten free flour you won’t need gum)

1/3 cup white sugar

3 drops vanilla extract

Pinch of salt

 

Melt the butter in a large, microwave safe bowl.  Mix in the sugar and vanilla, then add the flours, gum and salt.  Stir well to combine then press into base and sides of your tart tins.  You can either use tins that have removable bases, or as you can see, I prefer the silicone ones as you can unmould them once they are cool.  Place in an oven that you have preheated to 180 celcius (fan forced – 10 degrees higher if not fan forced).  Bake for approximately 18 minutes or until golden.

 

Use as required – see below

Black bottomed pie - whole

Black bottomed pie – whole