Savory Gluten Free Olive Oil Pie Crust Recipe

Savory pie crust, quick and easy to make and scrumptious for quiche or vegan vegetable pie.

I created this gluten free pie crust recipe with organic virgin olive oil and teff flour for the Teff Company

And by easy to make, I mean, mix it up and press it into an oiled pie plate. No need to refrigerate or roll out.

Makes 1, 9-inch pie crust

1/2 cup organic ground flax seeds

1 cup ivory or brown teff flour

1/2 teaspoon sea salt

1/3 cup organic virgin olive oil + 1/2 teaspoon for oiling pie plate

1/3 cup water

Preheat oven to 350ºF.

Lightly oil a 9-inch deep dish pie pan with ½ teaspoon virgin olive oil.

To make the crust, combine the flour, ground flax seeds, olive oil, and salt in a medium-size bowl and stir until well combined.

Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pan.

Poke a few holes in the dough with a fork.

Bake for about 10 minutes, until the crust looses its shine and is lightly browned. Remove from the oven and add your pie filling.

Photo by Tracey Eller

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