No-Roll Chickpea Flour Crust (V, GF, Grain-Free) Recipe
This no-roll chickpea flour crust is a versatile, gluten-free, grain-free, and vegan-friendly pie crust option that requires minimal effort. Made with chickpea flour, coconut oil, and a touch of maple syrup, this crust can be used unbaked, par-baked, or fully baked according to your recipe needs. It’s perfect for those seeking a nutritious alternative to traditional pie crusts without sacrificing texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 9-inch pie crust
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust Ingredients
- 1 and 1/2 cups (180 g) chickpea flour
- 1/2 teaspoon fine sea salt (optional/adjustable)
- 4.5 tablespoons (64 g) coconut oil, softened
- 3 tablespoons cold water
- 1 tablespoon maple syrup
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the chickpea flour and salt until evenly combined.
- Incorporate wet ingredients: Add the softened coconut oil, cold water, and maple syrup to the flour mixture. Using your fingers, work the coconut oil into the flour until the mixture is completely blended and forms a dough. Don’t worry about overworking the dough as it won’t toughen.
- Shape the crust: Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. You can crimp the edges if desired for a decorative finish. Cover loosely with plastic wrap and refrigerate for at least 1 hour, or freeze for 20 minutes to firm up.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Unbaked crust use: If your recipe calls for an unbaked crust, simply fill the chilled crust as desired. You may keep it covered in the refrigerator until ready to fill and bake.
- Par-baked crust: Prick the bottom of the crust 5 to 6 times with a fork to prevent bubbles. Bake in the preheated oven for 10 minutes. Remove and cool on a wire rack before using it as a base for pies that require a partially baked crust.
- Fully baked crust: For recipes that require a fully baked crust, prick the bottom 5 to 6 times with a fork, then bake in the oven for 20 to 25 minutes until the crust turns a light golden brown. Cool on a wire rack before filling or serving.
Notes
- You can substitute coconut oil with vegan butter or another plant-based fat if preferred.
- The dough does not require rolling; pressing it directly into the pie plate simplifies the process.
- Refrigeration or freezing firms the dough, making it easier to handle and resulting in a crispier crust.
- Pricking the crust before baking prevents air bubbles and ensures even cooking.
- This crust is naturally gluten-free, vegan, and grain-free, suitable for various dietary preferences.
