FOCUS ON FOOD

A Grain-Free Thanksgiving

Paleo pies for the holidays

Photographs and Story by Rose Shewey

In need of a flaky, buttery pie crust that isn’t made with grains? I have you covered. Using simple pastry-making techniques, you can have a grain- and gluten-free pie crust that rivals traditional crusts in every way. While most no-wheat pie crusts come out looking rather pale, this crust will give you the warm, golden glow of a pie worthy of your Thanksgiving dessert spread.

Paleo Pie Crust

(Adapted from Bojon Gourmet)

Makes 1 pie crust

5-6 tablespoons (80 milliliters) ice cold water

2 teaspoons freshly squeezed lemon juice, strained

1/2 cup (75 grams) cassava flour

1/2 cup (60 grams) blanched almond flour

1/4 cup (28 grams) arrowroot flour

2 1/2 tablespoons (15 grams) finely ground chia seed or flax seed

1/2 teaspoon fine sea salt

8 tablespoons (115 grams) cold, unsalted butter (or plant butter), sliced 1/4-inch thick

Prepare the Dough

Stir together 5 tablespoons of ice water and lemon juice and set aside. Combine the cassava, almond and arrowroot flours with the ground chia seed and salt in the bowl of your food processor. Scatter the butter pieces over the top and start pulsing while gradually pouring in the ice water/lemon mixture until all the liquid is incorporated. Pinch the dough with your fingers — it should hold together easily, with lots of butter chunks the size of chickpeas. If the dough is dry, drizzle in more ice water by the teaspoon while pulsing the mixture until the dough is evenly moist but not sticky. Do not over-process the dough. Gather and flatten the dough, wrap and chill until firm, for about 30 minutes.

Fold the Dough

Roll out the dough on a piece of floured parchment into a large 1/4-inch thick rectangle. The dough will crack and tear the first time you are folding it but will hold its shape with repeated folding. Periodically dust the dough lightly with cassava flour. Flip the dough over by placing a second piece of parchment on top of the dough and carefully turning it over. Fold the dough in thirds like folding a letter, then fold in thirds the other way. Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. Repeat the rolling and folding process one more time. The dough will become smoother and pliable the second time around.

Shape the Crust

Roll out the dough into a 12-inch circle on a lightly floured piece of parchment paper, dusting the dough with cassava flour as needed, rotating and flipping it to prevent it from sticking. Carefully place the dough into a 9-inch pie plate, fit it into the corners, and trim it to a 1-inch overhang. Save the scraps to patch any tears in the dough once it is par-baked. Fold the overhang of the crust under and flute the crust if desired. Prick the bottom of the crust with a fork. Chill the crust until firm, at least 30 minutes.

Bake the Crust

Par-baking or “blind baking” is recommended (see instructions online) before adding in the filling but this step is optional. Preheat oven to 400 degrees. Fill and bake your pie as directed in your recipe.