Teff Dessert Pie Crust
Elevate your dessert game with this irresistible Teff Dessert Pie Crust, a gluten-free masterpiece that combines the nutty richness of teff flour and almond flour for a tender, flavorful base. This easy-to-make crust is sweetened with a touch of sugar and enriched with cold, cubed butter for that perfect balance of flaky and crumbly texture. Designed to be blind-baked or paired with your favorite fillings, this crust’s versatility shines, making it ideal for everything from creamy custards to fruit-filled pies. With just 15 minutes of prep time, this recipe offers a quick yet impressive way to bring a wholesome twist to classic desserts. Perfect for gluten-free baking enthusiasts and lovers of unique grains, this pie crust is guaranteed to become your go-to foundation for any sweet creation.
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Recipe Information
Ingredients
- 1.5 cups Teff flour
- 0.5 cups Almond flour
- 2 tablespoons Sugar
- 0.25 teaspoons Salt
- 8 tablespoons Unsalted butter (cold, cubed)
- 1 yolk Egg yolk
- 3 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together teff flour, almond flour, sugar, and salt until evenly combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, lightly beat the egg yolk and mix it with 2 tablespoons of ice water. Drizzle this mixture over the flour and butter mixture.
Stir the dough gently with a fork or use your hands until it begins to come together. Add the remaining 1 tablespoon of ice water if the dough feels too dry.
Turn the dough out onto a clean surface and gently knead it a few times to form a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). If the pie crust will be baked with a filling, follow the cooking time required for the recipe. For a blind-baked crust, continue with the next step.
On a floured surface, roll out the chilled dough into a circle about 1/8-inch thick and large enough to fit your pie pan. Carefully transfer it to the pan, pressing it into the edges and trimming any excess dough.
For blind baking, prick the bottom of the crust with a fork, place a piece of parchment paper over the crust, and fill it with pie weights or dried beans.
Bake the crust in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the pie weights and parchment paper, then bake for an additional 3-5 minutes to crisp the bottom, if desired.
Allow the crust to cool completely before filling with your favorite dessert fillings.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 30.7 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 473 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
