Rolled Ginger Pie Crust
Pie crust made with ginger cookie dough. This recipe makes enough for one 9 inch pie, but doubles well if you need two.
Servings 8
Cost 5
Ingredients
- 1 ⅛ cup gluten-free flour (volume is approximate) or AP flour (150 grams)
- 1 teaspoon baking powder
- ⅛ teaspoon teaspoon salt plus an extra pinch**
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon unsweetened cocoa powder
- 3 tablespoons granulated sugar (36 grams)
- 1 large egg yolk
- 1 ½ tablespoons honey (30 grams)
- 2 tablespoons molasses (40 grams)
- ¼ cup plus a tablespoon of oil, canola or grapeseed or any other oil (so 5 tablespoons total) (65 grams) -- use more if needed
Instructions
- This should give you enough for a shallow 9 inch dish or a slightly smaller (7 or 8 inch) deeper dish. Spray a 9 inch pie dish with cooking spray or grease it.
- Combine the flour, baking powder, salt, cinnamon, ginger, cocoa powder and sugar in a mixing bowl. Stir for about 1 minute to make sure the mixture is very evenly blended.
- Make a well in the dry ingredients and add the egg yolk, honey, molasses and ¼ cup of the oil Stir well. Dough should be a little dry at this point. Drizzle in the the remaining tablespoon of oil, carefully folding dough over on itself to absorb oil, until it is pliable and no longer dry. It should be slightly greasy/oily, but not overly so. If you feel like it's very, very, greasy, add a little more flour.
- Spread a large piece of plastic wrap or parchment on your work surface and press dough into a circle. Roll it slightly larger than your pie dish. Invert the circle into the pie dish (it will break, but that's okay and peel away plastic wrap. Reshape the dough so that it fits the pie dish. It should come up just to the rim. You can do a small crimp right at the rim, but this crust is delicate so don't attempt to build it up too high. Chill until ready to use.
- To bake, press a piece of greased foil or parchment over the dough, weigh down with beans or pie weights.
- Bake at 325 for 25 minutes. Remove from oven and remove foil and pie weights. At this point the shell is partially baked, so you can stop here if you plan on making a pie with a filling that has a short bake time (under 30 minutes). To complete the bake, put the pie back in the oven, reduce the heat to 300 and bake without foil for another 10 minutes. It may still seem a little under-baked at this point, but that is fine. It will harden as it cools. It will then soften up somewhat after it is filled.
Notes
The baking powder adds some salty flavor which is why you don't need too much salt.
