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Everyday Pie Crust

18 November

Everyday Pie Crust blog promo

Let’s get something straight: I don’t like to bake. And actually, I’m not even good at it. Some say that this is the mark of an excellent cook! 

The reality is that I struggle with focus and taking my time with a task. All the measuring and following of directions in a baking recipe, not to mention the messiness of all those flours and powders and clutter of bowls and measuring spoons makes my insides all jumpy.

Then I forget to breathe. Which makes me even more flustered! {Note: This is not good for making food that tastes awesome.}

But here’s the real thing: For the past 6 years I lived in a lovely little home that had a teeny-tiny totally outdated kitchen.

My appreciation for that kitchen is vast in many ways! It was the kitchen that supported me while I made my first steps into gluten-free cooking, that rejoiced with me when I made foods that my picky sensitive son would actually eat, laughed with me when I exploded a jar of water kefir all the way to the ceiling, and held me while I grieved the loss of many many foods.

But it’s also the kitchen that saw me slam pans, burn my fingers, and knock over jars in total frustration at it’s lack of functionality and space. It was a terrible kitchen for baking. And oftentimes, for cooking too! I often felt suffocated and limited by it.

Quite simply, I outgrew that kitchen as I grew into this career and stepped into my life.

Just like those friendships that teach you so much about life but don’t actually nourish you anymore, I had to part ways with it.

Through a series of amazing events this summer which allowed my family to really come together in a new and beautiful way, I moved out of that kitchen and walked into one three times it’s size. And it’s just exploding with character and functionality!

These days I am working on both breathing and baking all over my new kitchen. Sometimes at the same time! It’s proving to be fruitful. I feel this increase of space in my physical environment, but the beauty of it is how it has translated into the deeper parts of my inner life – there’s more room there too. My capacity for focus is increasing, and it feels like there is a cushion around my soul.

I’ve found home in more ways than one.

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As I was testing this crust to serve as quiche at a “Hooray! We moved into our dream house!” brunch among the boxes and with a few close friends, I realized my pie plates were still packed. After commenting that I wouldn’t be able to make a quiche after all, My friend Elena of Biscuits & Such looked at me like I was nuts and said “Just use a cast iron skillet!” Of course.

And now, I can’t stop pressing this crust into a skillet (although, you can still use a pie plate!) It’s a breeze to make and its dry in a good way, giving a fantastic contrast to your moist pie or quiche. It almost tastes like a shortbread cookie.

It molds a thick crust in the pan, golden brown on the bottom and perfectly crumbly on the edges up top, and holds up underneath anything you could think to put on it! I’ve been making a new quiche each week with it, eating slices for breakfast and lunch on those days when cooking just isn’t happening. Honestly, I think this crust gets even better after refrigeration.

Some more awesome things about this pie crust:

– Gluten and grain free with dairy-free adaptation
– No rolling pin required
– Only 4 not-terribly-messy ingredients
– Works for sweet or savory dishes
– Takes only minutes to pull together

My insides are all jumpy in a new way now – giddy with excitement for all of the space I have to fill up with more of me, with more ways to get nourishment, and of course, more recipes for sharing with you!
Love,
Rye

 

Everyday Pie Crust

3/4 cup pastured butter (or coconut oil) melted but not too hot

2 eggs

1/2 tsp salt

Scant 1 cup coconut flour

 

Preheat oven to 350.

Whisk eggs in a bowl, then slowly add in butter (or coconut oil) while whisking. Add salt and coconut flour and use a rubber spatula to combine until it forms one mass.

Allow “dough” to sit for about 3 minutes, giving the coconut flour a chance to expand and absorb the moisture. It may be crumbly, this is ok.

Grease bottom and sides of 8″ cast iron skillet or pie plate.

Collect dough into ball and set in center of skillet or pie plate. Using your hands, work the dough flat and then push it out towards the sides. Gently crimp edges if desired.

Poke the crust with a fork and bake for 10 minutes, or until crust begins to turn golden.

Allow to cool before using as a crust for quiche or pie.

*Please note: if using a cast iron skillet instead of a pie plate, your pie or quiche may need to bake a bit longer on a slightly higher heat given their different depths! Adjust accordingly. 

 

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

9 Responses to “Everyday Pie Crust”

  1. Heather November 19, 2015 at 1:02 am #

    Awe, beautiful post! And amazing crust recipie I am totally using that for my thanksgiving pie crust. Thank you ladies for all your hard work!

  2. Betsy November 19, 2015 at 2:00 am #

    This looks like a very simple recipe but it’s not vegan. Can you make this without eggs?
    Thanks
    Betsy

    • Liz Flint-Somerville, Nutritional Consultant November 21, 2015 at 1:05 pm #

      Great question, Betsy! We have not tried it with an egg substitute, but want to. If you feel like experimenting, try 1 Tb flax meal + 3 Tb water for each egg, and be sure to let us know if it works!

  3. Jessica December 29, 2015 at 12:28 pm #

    I made this crust for a pumpkin pie at Thanksgiving and Christmas morning quiche – both excellent and so easy!!

Trackbacks/Pingbacks

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    […] here are links to some of our favorite recipes for the whole feast! Rye’s Everyday Pie Crust {gluten, grain & dairy-free} Gluten-Free Gravy Vegetarian Gluten-Free Gravy Cranberry Sauce […]

  2. Roasted Cauliflower, Garlic & Mushroom Quiche - GRUB - March 7, 2016

    […] Rye’s Everyday Pie Crust, pre-baked {click on link for recipe}, or your favorite crust 1/2 head of cauliflower 6 cremini mushrooms 5 – 8  cloves of garlic, halved {or quartered if huge} 2 Tb coconut oil for roasting {ghee or olive oil work well too} sea salt and pepper, to taste 4 eggs 1.5 cups of full-fat, canned coconut milk {or milk or cream*} 1 tsp sea salt 1 – 2 Tb nutritional yeast black pepper generous pinch of crushed red pepper Optional: 1/2-3/4 cup of cheese you like {feta, goat or shredded cheddar are good}** Optional: Fresh chopped parsley Directions: 1. Preheat oven to 425 degrees. Cut cauliflower and mushrooms into small bite sized pieces and place them and garlic cloves onto baking sheet. Coat generously with oil, salt, and pepper, and roast for 20-25 minutes, mixing halfway through until pieces are beginning to crisp up and brown, and the garlic is soft. 2. Just before vegetables are done cooking, in a large mixing bowl combine eggs, milk, nutritional yeast, salt, pepper, and crushed red pepper. Whisk vigorously, until mixture is frothy and well combined, then add optional herbs or cheese. 3. Remove vegetables from oven and decrease heat to 350. Taste vegetables for seasonings, and give them more if they need flavor. Place roasted vegetables and optional cheese in bottom of pie crust, spreading out evenly, and pour egg mixture over to cover. You may reserve some of the vegetables and cheese to place on top of egg mixture for a prettier quiche. 4. Bake quiche for 40-45 minutes, or until it puffs up and is no longer wet in the center, but a bit fluffy and jiggly when skillet is moved or top of quiche is touched. Allow to cool almost completely before slicing, and decorate with fresh herbs or green onions for more color and freshness. Notes * Thick, fatty milks work the best here: whole milk or cream if you eat dairy, canned coconut milk if not.  Other plant-based milks work fine, but will water down the custard a bit and make a less tasty quiche.  But don’t let that stop you!  Use that homemade hemp milk, just also play around with extra seasonings or nutritional yeast! ** Many folks think cheese-less quiche is impossible.  We’re here to say it’s totally possible AND delicious!  But if cheese works in your body, it also works in this quiche. .huge-it-share-buttons { border:0px solid #0FB5D6; border-radius:5px; text-align:left; } #huge-it-share-buttons-top {margin-bottom:0px;} #huge-it-share-buttons-bottom {margin-top:0px;} .huge-it-share-buttons h3 { font-size:25px ; font-family:Arial,Helvetica Neue,Helvetica,sans-serif; color:#666666; display:block; line-height:25px ; text-align:left; } .huge-it-share-buttons ul { float:left; } .huge-it-share-buttons ul li { margin-left:3px !important; margin-right:3px !important; padding:0px; border:0px ridge #E6354C; border-radius:11px; background-color:#14CC9B; width:auto !important; } .huge-it-share-buttons ul li #backforunical6683 { background-image:url('http://thisisgrub.com/wp-content/plugins/wp-share-buttons/Front_end/../images/buttons.20.png'); width:20px; height:20px; } […]

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