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Homemade Buckwheat Flour Pie Crust photo

Buckwheat Flour Pie Crust

A gluten-free, dairy-free pie crust made with buckwheat and rice flours, tapioca starch, and dairy-free butter. Ready for blind baking or filling.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 1 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cupBuckwheat flour
  • 1/2 cupRice flour
  • 1/2 cupTapioca starch
  • 2 TbspCane sugaror coconut sugar
  • 1/2 tspSalt
  • 4 ozDairy-free butter
  • 1-3 TbspCold waterdepending on texture

Equipment

  • Food Processor
  • Pastry blender
  • Rolling mat
  • Reusable pie crust bag
  • 9-inch glass pie plate
  • Regular parchment paper
  • Round Perfect parchment paper (no cutting is required)
  • Pie weights
  • Pie crust shield

Method
 

Instructions
  1. Add the buckwheat flour, rice flour, tapioca starch, cane sugar (or coconut sugar), and salt to a food processor. Pulse briefly to combine the dry ingredients.
  2. Cut the cold dairy-free butter into small cubes, add to the processor, and pulse until the mixture resembles coarse crumbs (small pea-sized pieces).
  3. With the processor running briefly or using a spatula, add cold water 1 tablespoon at a time, up to 3 tablespoons total, until the dough just comes together. The dough is ready when you can form it into a ball without crumbling, it is soft to the touch but not sticky, and it can be scraped cleanly from the bowl.
  4. Turn the dough out onto a piece of plastic wrap, cling film, or parchment, shape into a disc, wrap or cover, and chill in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 350°F (180°C) while the dough chills.
  6. Lightly flour two sheets of parchment paper or two pieces of cling film/foil. Place the chilled dough between them and roll it out to an even thickness no thinner than 1/2 inch.
  7. Remove the top sheet of parchment or cling film. Slide your hands under the bottom sheet, lift the rolled dough, flip it over, and position it over a pie dish.
  8. Gently press the dough into the bottom and up the sides of the dish. Peel away the bottom sheet. Trim excess dough from the edges with a knife and press the trimmed edge to tidy the rim.
  9. If the crust tears or develops holes, patch with a small piece of reserved dough and smooth with your fingers.
  10. Place a round piece of parchment paper inside the crust and fill with pie weights, dried rice, or beans to hold the shape of the bottom and sides.
  11. Blind bake the crust with the weights for 15 minutes at 350°F (180°C).
  12. For a pre-baked crust used in no-bake pies or cheesecakes: remove the parchment and weights, then return the crust to the oven and bake an additional 10–15 minutes, until crisp.
  13. For a crust that will be baked with a filling: remove the parchment and weights, add your prepared filling, and bake according to your filling’s instructions (approximately 15–30 minutes, depending on the filling).
  14. Let the crust cool before filling or serving.

Notes

Make sure you use cold butter andnotroom temperature.
Add the butter to the food processor at last in 1×1 inch cubes so that it doesn’t stick to the sides.
Use a silicone / non-stick parchment paper. If you don’t have one, sprinkle it with a little bit of rice flour before rolling.
If the dough sticks to your rolling pin, use a cling foil or another silicone / non-stick parchment paper on top.
You can leave the dough in the fridge overnight and roll out the next day. No problem.
Cane sugar can be substituted for any dry sugar like coconut sugar. Liquid sugar like maple syrup will make the dough too wet to roll out, so might need to add more flour to get to the same consistency.