This AIP Pie Crust is as close as I could come to the crust I remember growing up. Crust is tricky anyway without being AIP, and this one is no different. It is, however, quite forgiving. If it breaks, just mush it back together!Jump to Recipe
Ladies and Gentlemen! The baking season is now upon us! I absolutely LOVE to bake, and so it has become my life’s mission to figure out how to do it on this… (ahem)… “challenging” diet. Baking makes us feel at home, cozy, and – dare I say it? – loved. It makes us nostalgic for days of yore, and satisfies something deep within us.
We. Must. Bake!
OK, whatever. I need to bake. After a few sad tries, including a tragic episode with a pumpkin pie about which we shall never speak again, I finally came up with a pie crust that really works! It can be rolled. It can be doubled for a two-crust pie. And it really tastes like the pie crusts of my youth, bringing to mind many of our large family gatherings.
A few tips: DO roll it between two sheets of parchment paper. For many years, I would sprinkle flour on the counter, the rolling pin, the crust, yadda-yadda, and then wonder why my crust kept falling apart. To keep it from sticking, I was adding an amount of flour which was effectively changing the flour to fat ratio. And it would crack. Don’t be like Wendi from years ago. Use parchment.
Also, there is vinegar in the recipe. When you first add it to your dough, you might freak out because the vinegar smell is so pungent. Don’t worry. Your crust will not taste or smell like vinegar. Cross my heart.
Lastly, dear friends, I say to you that crust is is the trickiest part of any pie. Rolling, moving and placing the thing is a challenge for even the most capable among us. Don’t let this deter you. If your crust cracks in the bottom of the pie plate, just smush it back together again. No one will turn down a piece of home-baked pie just because there is a crack in it. HAPPY BAKING!
So much 💗,
P.S. Once you get good at making this crust, try it in Mini Chicken Pot Pies!
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