A quick post for a quick crust. One that is crumbly without crumbling biscuits. Buttery without any butter. Pressed with no pressure (too far? probably) and so fragrant and more-ish you’ll want to use it for every pie you make ever again (I do love a bold assumption).
As a side note this crust was photographed a couple hours before the fully assembled pie — smack-bang in the middle of a make-the-morning-dark-as-night thunderstorm.
The pics have been adjusted within an inch of their lives yet are still all moody and completely at odds with the shiny-happy-people-lime-pie pics taken once the sun had come back out and the board flipped.
I’m sure there’s some life lesson or inspirational quote I should put here about light after dark and this too shall pass and so on and so forth…but I’ll spare you and call it quits with the late night rambling (it’s becoming quite the habit). It’s time for pie.
Vanilla Amaranth Crumb Crust
Fragrant and a little bit nutty, like a crumbly biscuit crust, but better. The recipe just-covers the base and part way up the sides of a 9 inch tart tin — for more crust, simply increase the recipe or decrease the tin. Simples.
Makes 1 crust
- ½ c amaranth flour
- ½ c buckwheat flour
- ¼ tsp baking soda
- scant ¼ tsp sea salt
- 1 Tbsp coconut sugar
- ¼ c coconut oil
- 2 Tbsp water
- 1 tsp vanilla extract (see note)
Lightly oil an 8 or 9 inch tart tin. Preheat oven to 180°C (350°F).
In a small bowl whisk dry ingredients until well combined. In a medium sauce pan heat oil and water until just bubbling — it will only take a moment.
Remove pan from heat and, using a long-handled wooden spoon, immediately stir dry ingredients into hot oil all at once. Drizzle over vanilla and beat briefly until crumbly, before tipping into prepared tin.
Press crust gently across base and up sides, prick lightly with a fork and refrigerate 10 minutes. Bake 10 – 12 minutes until just golden, if necessary using a large metal spoon to smooth out any small cracks while the crust is still warm.
- Vanilla: you’ll want to use vanilla extract with alcohol in it (most of them have it) so it evaporates while baking. You can also use vanilla paste or powder mixed with a tsp of vodka or gin. Because, gin.
vegan // gluten-free // dairy-free // soy-free // refined sugar-free // nut-free