Leslie’s Gluten-Free Deep-Dish Pie Crust

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Besides having a subtle chocolate flavor, teff flour is also a great source of calcium and iron. Whether you are gluten-free or not, this may become your favorite pie crust! Another great recipe from Leslie Cerier for the holidays is Savory Stuffed Squash.

What You Need

  • 2½ c teff flour

  • ⅔ c + 1 Tbsp melted Nutiva Organic Extra Virgin Coconut Oil

  • ⅔ c maple syrup

  • 1 Tbsp vanilla extract

  • ½ tsp sea salt


  1. Preheat oven to 375°F.

  2. Lightly oil a 9-inch deep-dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.

  3. To make the crust, combine the teff flour, oil, maple syrup and salt in a medium-size bowl and stir until well combined.

  4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.

  5. Bake for about 10 minutes, until it loses its shine. Remove from the oven and add your pie filling.

Notes: Makes 1 pie crust

About Leslie Cerier

For over 25 years Leslie Cerier, the Organic Gourmet chef, has been teaching culinary nutrition and hands-on vegetarian cooking for health and vitality. She is also the author of six cookbooks, including Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (New Harbinger Publications, 2010). Here she shares a recipe perfect for a healthy and satisfying holiday dish, along with an innovative gluten-free pie crust featuring the grain teff.

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