AIP Pie Crust

28 thoughts on “AIP Pie Crust”

    1. Hi, Angela. I sent this to two different email addresses to see if it works, and it did. I did notice that when I pushed the “not robot” button, it jumped up on my screen, and I had to scroll back up to see it. As my blog grows, one day I’ll have a print button. For now, I’m not very fancy. Thanks for visiting!

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    2. I just went up to the upper right corner and pushed on the up arrow and selected print. When the print menu came up I just told it pages 2-3. Wish it didn’t have the picture, but I got the recipe!!

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  1. Thank you Wendi!!!

    On Thu, Nov 1, 2018 at 6:40 AM Wendi’s AIP Kitchen wrote:

    > Wendi’s AIP Kitchen posted: “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? – lov” >

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    1. Oooo. I don’t know. Can you order it from Amazon? (The link is in the recipe.) It is sometimes available at Whole Foods. Also, I’m having a giveaway on Instagram (until 11/03) for a free 2-pound bag of it! Maybe you’ll win! :)))

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  2. Sorry, also meant to ask if you think this crust would work well for individual little pies made in cupcake tins? Would you use cupcake liners?

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    1. I think it might! I will try it myself one day. If you’re making little pies in a muffin tin, I would definitely use a liner. I like using silicone ones. They don’t stick to the food! Please let me know how it works for you.

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    1. Hi there! 👋 I think that would depend on your pumpkin pie recipe. I’ve never par-baked the bottom crust, and I’ve never had a problem. The pumpkin pie recipe we’ve used for years (not AIP) bakes for an hour, so the crust gets done just fine. Do you have a great AIP pumpkin pie recipe to share…? 😀

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    1. Hi there! No, this is just a general recipe for pie crust. Baking temp and times will be determined by whatever kind of pie you are making. Treat it the same as any pie crust, and follow directions for your regular pie recipe.

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  3. I’m using the PAloe Mom’s pumpkin pie recipe but using your crust. Her pie filling isn’t baked rather it goes in the fridge to become congealed. So I’ll be baking your crust recipe separate and would like to know how long to bake jus the crust alone. Thanks.

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    1. Hi, Lisa! I don’t have a definitive answer for you as I usually bake the whole pie together. I normally bake my pies at 350, so I would suggest baking the crust alone at 350 until it reaches just a golden brown. You MIGHT even turn the oven down to 325, so that the bottom doesn’t get too done (thin part), while the thicker edge is still doughy. I hope you let me know what happens so that I can share the info with others who may have the same question. Thanks for hanging out in my kitchen! 😊

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    1. Hi! YES. This recipe makes one 9”-inch crust. To be on the safe side, I suggest making the crust twice, rather than doubling it. Crust is difficult anyway, without even being AIP! Good luck, and HAPPY THANKSGIVING!!! 🍁🦃🍽

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  4. Hi! I made this recipe with the 3/4 teaspoon of salt and it so too salty for the apple pie that I made… Also, it is so thin, and sticks to to pan and crumbles when trying to remove it to eat… I had to add extra sugar on top because it was too salty. I was able to transfer the dough well to the pan without braking though with my method of using a cut freezer bag which I tape to the pan. But it was so thin that it took much longer to flatten and transfer.

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    1. Hi, Gisela! OK, let’s trouble-shoot a bit. I have two questions. 1.) Is your pie pan a 9-inch pan when measured from inside lip to inside lip? 2.) Did you double the recipe for your two-crust pie? (This recipe is for one crust.) If you answered yes to both of these questions, I’m stumped. I made the recipe a bit THICK on purpose because I’ve been frustrated in the past by not having enough dough to work with in other recipes. About the saltiness… Cassava flour is less neutral in taste than regular flour, and can almost have a salty taste, I think. Adjust the salt as needed to suit your taste. I hope this helps. Thanks for being here! 🙂

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  5. Hi, Wendi, Maybe it takes some experimenting from my part, because this was my first time making a cassava pie crust, although I had made AIP cassava cookies last Christmas. Some good news: the day after, after extra refrigeration 12 hours later, the crust did not crumble so much when cutting it, but it was a bit stuck sometimes to the bottom of pie pan, in two broken piece. I guess that the gelatin helped once it was refrigerator cold and it rested so many more hours. The day before I had cooled it for 3 hours and even put it outside with temperatures at freezing point. Yes, I used 9-inch pans and even 8 inches for both opened faced apple and AIP pumpkin pies, and did several a one crust pies or opened face, so I had divided each dough in 2 equal parts, which I used for 2 pies. This recipe calls for one has 1.5 cups but I did not weight it. I wonder if that makes a difference. I had looked at another AIP cassava crust recipe somewhere else and it called for 3/4 cup of cassava per crust, so that’s why I assumed that 3/4 c. was enough per pie. This crust was thinner than my usual gluten free dough (which had 250 g of corn starch) and also more delicate because it was so thin. Luckily I used my old tricks to handle GF dough cutting a Ziploc bag instead of parchment paper, and even taping it to the pan so I can turn it with less risk of braking. Well, today the pies were delicious, just a bit salty on the crust. It helped that today I made coconut whipped cream, so that would balance a bit the saltiness. I think that next time I will not use salt definitely, and make more dough so it is not so thin that I spent so much time trying flattening that it sticks everywhere it and transferring to the pie pan. Maybe also I will refrigerate it, so it sticks less, like when making cookies. I do like how it tastes the recipe, and also the fact that I had no reactions at all to the cassava because it is not a grain. Thanks for posting this recipe. It was worth it! XX

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