Yellow Corn Flour and Whole Grain Oat Flour Pie Crust
Prep time
Total time
A crumbly crust made with corn flour and oat flour. Perfect for any savoury pie recipes!
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Recipe type: Pie, Tarts, Gluten Free, Wheat Free
Cuisine: Fusion
Serves: Makes enough for 4 personal sized pies (5 in or 12 cm mini tart molds)
Ingredients
- 200 gm fine yellow corn flour (like this one)
- 80 gm whole grain oat flour (this is a bit more coarse than homemade)
- large pinch fine sea salt
- 2 medium eggs (each weighing 60 gm)
- 3 tbs olive oil
- 7 tbs cold water
Instructions
- Combine the corn flour with oat flour and sea salt. Lightly beat the eggs with the olive oil and disperse over the flour mix. Using your hands and in circular motions mix the egg-oil mixture into the flour. Adding one tablespoon at a time, begin mixing in the water. Continue until the dough comes together and is wet like play-dough. Depending on how humid your kitchen is you may need to add less or more water -- so it's very important to add a little at a time. This dough does not roll out like wheat dough. You will either need to press it into the tart/pie moulds or flatten it first in a tortilla press. I've done it both ways and can say that the tortilla press is faster. You'll also need to be extra careful if using the tortilla press, make sure you read my tortilla post for tips, because the dough is very fragile and breaks easily; if this happens pinch the pieces together. Lastly, you'll need to reserve about one quarter of the dough to make the top pie layer and seal it. Just make sure that the flattened button layer isn't too thick and you'll have plenty dough for both layers. If you'd like to roll out the 8 layers/circles ahead just to make sure.
Notes
- Sometimes I brush the dough with beaten egg but honestly it doesn't make that much of a difference without the egg wash. It's up to you if you'd like to do this or not.
- I use this dough for savoury tart and it works excellent. It isn't flaky like pie crust but it does its job great. After baking the crust is crispy outside and tender inside. The corn flour taste is dominant and you'll only get a slight nuttiness from the oat flour.
-This dough would also work for empanadas, or hand pies. You can also use the tortilla press to make the circles for the empanadas.
- Instead of olive oil you can use another healthy vegetable oil or coconut oil.
- I use this dough for savoury tart and it works excellent. It isn't flaky like pie crust but it does its job great. After baking the crust is crispy outside and tender inside. The corn flour taste is dominant and you'll only get a slight nuttiness from the oat flour.
-This dough would also work for empanadas, or hand pies. You can also use the tortilla press to make the circles for the empanadas.
- Instead of olive oil you can use another healthy vegetable oil or coconut oil.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/04/10/childhood-friendship-plus-chicken-and-green-chile-pies-made-with-corn-and-oat-flour-pie-crust/