A gluten-free and oil-free pie crust?! Yep, it’s possible. And it is better than traditional pie crusts. Pie isn’t my go-to treat. I like pie, but I can say no to pie without having to really discipline myself. This pie, though, I am going to have to call in the self-control troops on this one.
Typically, when making pie, you have to cut in cold slices of butter and that’s what gives it a rich and creamy flavor while keeping the dough together. For this one, I used….wait for it….a cold banana! The texture is absolutely the same. I think it is even easier to work with. And, because of the banana the crust has a hint of sweetness which pairs well with the pie filling. Plus making it is not intimidating. There are only 3 ingredients. That’s it! And it’s super easy to make and to work with. The best part….it is guilt free!!
1 1/4 cup brown rice flour
1 whole banana, cold
1 tsp cinnamon
- Combine everything in a food processor and pulse until there are no banana chunks left.
- Transfer out onto a clean, floured surface. I love using coconut flour for this because it adds a great flavor and sweetness to the crust.
- Add water, 1 tsp at a time, to get a workable dough consistency. Kind of like playdough. Not crumbly and not sticky. I generally only need 2-3 tsp of water.
- Roll dough out thin, then carefully pick it up and place it into a prepared pie plate. If any dough crumbles or breaks off you can easily pinch it back together. It is a very forgiving dough.
- Pour pie filling into crust and top with either a top crust (so double this recipe for a top crust) or with a crumble topping.
- Bake at 400 for 20 minutes.