I am currently egg-free, as I work through potential food allergens and try to identify what may be causing me problems (read about my journey to health here). For the most part, I don’t really miss eggs, except in my homemade mayo.
Man, I really miss my mayo — so rich, creamy, smooth, delicious. Yum.
But, I digress. This post is not about mayo. It’s about pie crusts.
Sometimes a girl gets a hankering for pie. And by pie, I specifically mean apple pie, because recently, I have been addicted to all things apple (see my Apple Pie Bites recipe here). Well, Thanksgiving rolled around and it was time to make pie.
But, alas, my standard gluten-free coconut flour pie crust has two eggs in it. What’s a gal to do?
Replace the egg with a chia seed egg and carry on.
Which is exactly what I did and my pie turned out amazing.
Best. Apple. Pie. Ever.
If you don’t have chia, you can also use flax for an egg substitute. I never seem to have flax seed on hand, but I do keep chia on hand for a few things I make for my husband. If you don’t have any chia or flax, I have also heard some people use psyllium husks and water as an egg replacement. I haven’t tried that yet, but I imagine it would work.
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- ⅓ cup coconut flour (I use this kind)
- ⅓ cup tapioca flour (I use this kind)
- ⅓ cup arrowroot flour (I use this kind)
- ⅓ cup finely shredded coconut (I use this kind)
- ½ cup palm shortening (I use this kind)
- 1 chia seed egg (1 tbsp. ground chia seed + 3 tbsp. hot water)
- ½ tsp. sea salt salt (I use this kind)
- Preheat your oven to 325.
- In a bowl, place you coconut flour, tapioca flour, arrowroot flour, and finely shredded coconut and stir until combined.
- Add the chia egg and palm shortening.
- Using your hands (you’ll get a little messy), work the chia egg and palm shortening into the flour. You could also use a fork, but I always use my hands. A food processor will also work (just add your ingredients and pulse until combined).
- You want the consistency to be like a crumbly, thick clay. At this point, it will probably to too soft to work with, so stick the crust in the fridge for about 15 minutes. If you are not ready to use your crust, you can just keep it in the fridge and then when you’re ready to use, just let it warm up to room temperature.
- Since there is no gluten in this crust, it will not roll out easily, so what I recommend is placing the dough in your pie dish and using your fingers, press the dough around the pie dish until it is even. If the dough feels too sticky, sprinkle a little coconut flour on the top of the crust.
- Bake a 325 for 10-15 minutes, or until golden brown.
- Remove from oven and fill with your favorite filling! Works great for both hot and cold pies.
This post is part of Allergy Free Wednesdays
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