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Homemade Buckwheat Flour Pie Crust photo

Buckwheat Flour Pie Crust

This Buckwheat Flour Pie Crust is a gluten-free game changer! Easy to make and perfect for sweet or savory pies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup buckwheat flour
  • 1 cup rice flour
  • 1/2 cup tapioca starch
  • 2 Tbsp cane sugar or coconut sugar
  • 1/2 tsp salt
  • 4 oz dairy-free butter softened
  • 1-3 Tbsp cold water depending on texture

Equipment

  • Mixing Bowl
  • Pastry Cutter or Fork
  • Rolling Pin
  • Pie Dish
  • Plastic Wrap

Method
 

Instructions:
  1. Step 1: In a large mixing bowl, whisk together the buckwheat flour, rice flour, tapioca starch, cane sugar (or coconut sugar), and salt until well combined.
  2. Step 2: Add the softened dairy-free butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Step 3: Gradually add cold water, one tablespoon at a time, mixing until the dough holds together but is not sticky. Adjust the amount of water based on the texture of your dough.
  4. Step 4: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Step 5: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit your pie dish.
  6. Step 6: Carefully transfer the rolled-out dough to your pie dish. Gently press it into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
  7. Step 7: If your pie recipe calls for a pre-baked crust, prick the bottom of the crust with a fork and bake at 350°F (175°C) for about 10-15 minutes or until lightly golden.

Notes

  • Wrap unbaked dough in plastic wrap and refrigerate for up to 3 days.
  • Store baked crust in an airtight container at room temperature for up to 2 days.
  • For best quality, consume filled pie within 3-4 days.