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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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
Directions
Step 1
In a large mixing bowl, whisk together teff flour, almond flour, sugar, and salt until evenly combined.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Allow the crust to cool completely before filling with your favorite dessert fillings.
Nutrition Facts
| Serving size | 430.3 grams (430.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1907 |
| Total Fat 125.00g | 160% |
| Saturated Fat 62.50g | 313% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 433mg | 144% |
| Sodium 636mg | 28% |
| Total Carbohydrate 167.70g | 61% |
| Dietary Fiber 19.50g | 70% |
| Total Sugars 30.70g | |
| Protein 35.90g | 72% |
| Vitamin D 18IU | 91% |
| Calcium 473mg | 36% |
| Iron 16mg | 89% |
| Potassium 812mg | 17% |
Source of Calories