Ingrédients pour Amaranth Pie Crust Gluten Free
- Arrowroot
- Flour (for dusting surface)
- 1 1/2 cups Amaranth Flour
- 1/2 teaspoon Sea Salt
- Cinnamon
- 1/4 cup Vegetable Oil
- 3 tablespoons cold Water (plus 1-2 teaspoons extra, if needed)
- 1 tablespoon Sugar
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Comment préparer Amaranth Pie Crust Gluten Free
- Preheat oven to 400°F (200°C) and lightly grease a 9-inch pie pan.
- In a large bowl, whisk together the dry ingredients: amaranth flour, salt, and sugar. Ensure they are fully combined.
- In a separate small bowl, whisk together the oil and 3 tablespoons of cold water using a fork until just combined.
- Add the wet ingredients to the dry ingredients all at once.
- Gently stir with a fork until the dough just comes together. Do not overmix.
- If the dough seems too dry and crumbly, add water 1 teaspoon at a time, mixing gently until the dough forms a cohesive ball.
- Turn the dough out onto a lightly floured surface. The dough may be slightly fragile, but it mends easily. Use extra scraps to patch any tears.
- Gently pat or roll the dough into a 9-inch circle. Transfer it carefully to the prepared pie pan.
- Trim and crimp the edges of the crust. Prick the bottom of the crust all over with a fork.
- Blind bake the crust for 3 minutes at 400°F (200°C).
- Remove the crust from the oven, add your favorite pie filling, and bake according to the filling's instructions. Alternatively, bake for approximately 15 minutes, or until the crust is golden brown and crisp.
- Let the pie cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
5g
Carbs
7g
