This sweet shortcrust pastry is gluten free and vegan. I've used whole food, healthy ingredients like almond flour and buckwheat flour, so that you can make healthier versions of your favourite dessert pies and tarts! Its crispy and golden when baked and oh so delicious!
Preheat the oven to 180 degrees Celsius. Grease a medium tart tin and set aside.
Add the almond flour, buckwheat flour, tapioca, maple syrup, coconut butter, salt and vanilla extract to the drum of the food processor.
Pulse to combine until mixture resembles a bread crumb like texture.
Gradually add the water while pulsing to combine.
Use a spatula to scrape down the sides of the food processor.
Place the lid back onto the food processor and pulse another 3-4 times to mix the dough.
Scatter around two thirds of the dough evenly around the base of a greased tart tin.
Use hands to press the dough into the edges of the tart tin to form an even and uniform edge.
Tip the remaining dough into the centre of the tart tin and press down evenly across the base.
Bake for 20 minutes for a fully baked, golden brown tart shell. If blind baking prior to adding a filling that needs to be returned to the oven and baked further, then bake only for 10 minutes.
Once baked, remove from the oven and use an egg flip to press down the pie crust. This is to create a firm pie crust that doesn't crumble.
Cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
Video
Notes
If baking ahead of time, the cooled pie crust can be stored in an airtight container or covered in the fridge.