Tiffany Haney
Lupin flour is a popular low-carb, gluten-free, and high-protein alternative to traditional flour. It is made from lupini beans, a type of legume, and can be used in a variety of recipes, including bread, cakes, and pancakes. When it comes to pie crusts, lupin flour can be a great option for those who are looking for a nut-free, gluten-free, and coconut-free alternative. The dough can be pressed into a pie pan and baked to create a firm and slightly crunchy crust. However, some people may find the taste of lupin flour bitter or beany, and it may not be suitable for those with peanut allergies.
| Characteristics | Values |
|---|---|
| Type of crust | Press-in |
| Dough preparation | Use spatula to press the mixture until it starts to come together. Try not to overwork the dough. Use your hands to form the crumbly dough into a rough ball. |
| Dough refrigeration | Wrap the dough in saran wrap and place it in the fridge to chill for at least 1 hour. |
| Dough rolling | Place the dough on a large lightly floured piece of parchment paper. Sprinkle the top of the dough with keto flour or vital wheat gluten and top with another large piece of parchment paper. Use a rolling pin to hammer out the dough until it's a thick round disc. |
| Pie pan preparation | Drape your dough over the pie pan and gently press it down to fit along the bottom and up the sides of the pan. |
| Pie pan refrigeration | Cover the crust carefully with plastic wrap and place back in the fridge for ~30min to an hour. |
| Baking preparation | Place a piece of parchment paper in the center of your pie crust (large enough to cover the sides and edges). Use dry rice or beans to weigh the parchment paper down to prevent the crust from rising in the oven. |
| Baking | Bake the crust in the pre-heated baking sheet for ~15min, then remove the parchment containing the rice or beans, cover the edges of your crust loosely with tinfoil and place back in the oven for another 15-20min or until golden brown. |
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What You'll Learn
Prepare the dough
To prepare the dough, start by adding very cold diced butter to the flour mixture. Pulse until the butter chunks are smaller, then add ice-cold water and continue pulsing. The crust should be slightly tacky and mostly held together; if it's still dry, add a little more water, but be careful not to make it wet. Gather the dough into a circle and wrap it tightly in plastic wrap or beeswax wrap.
Chill the dough in the refrigerator for at least 30 minutes or up to several days. You can also make the dough ahead of time and store it wrapped in the refrigerator until you're ready to use it. When you're ready to roll out the dough, place it between two large pieces of floured parchment paper. Use a rolling pin to roll the dough out into a circular shape, about 1/4 to 1/3 inch thick.
If you want a fancier edge, you can crimp the edges using your fingers or by pinching the dough with your thumb and pointer finger as you move around the edge. Alternatively, you can simply fold and press the edges flat onto the pie pan and cut off any excess dough.
Before baking, place a piece of parchment paper in the centre of your pie crust, covering the sides and edges. Use dry rice or beans to weigh the parchment paper down, which will prevent the crust from rising too much in the oven.
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Roll out the dough
To roll out the dough, start by placing your chilled dough between two pieces of floured parchment paper. If you have a silicon baking mat, you can place it underneath the bottom piece of parchment paper to prevent it from slipping. Roll the dough out into a circular shape about 1/4 to 1/3 inch thick. You can also use a rolling pin to hammer out the dough until it forms a thick round disc.
Next, invert your pie pan on top of the dough and use it to measure. Roll the dough out thin enough so that it is about 1 inch wider than the pie pan. If you want a fancier edge, you can crimp the edges of the pie crust using your fingers or by pinching the dough with your thumb and pointer and middle fingers as you move around the edges.
Alternatively, you can simply fold and press the edges flat onto the pie pan and cut off any excess dough. You can also drape the dough over the pie pan and gently press it down to fit along the bottom and up the sides of the pan. Fold the excess dough inward and pinch it into the rest of the dough, ensuring that the edge of your pie crust does not go beyond the edge of the pan.
If you are not ready to bake your pie, you can wrap the dough in plastic wrap and store it in the refrigerator for future use.
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Drape and press the dough into the pie pan
Drape the dough over the pie pan and gently press it down to fit along the bottom and up the sides of the pan. Lupin flour dough can be delicate, so work quickly and try to handle it as little as possible. If the dough is too dry and crumbly, use a spatula to press the mixture until it starts to come together. Be careful not to overwork the dough.
Once the dough is in the pan, fold the excess inward and pinch it into the rest of the dough, ensuring the edge of the crust doesn't go beyond the edge of the pan. You can also crimp the edges using your fingers or by pinching the dough with your thumb and pointer and middle fingers as you move around the edge of the pan.
If you want a more even edge, you can gently fold and press the edges flat onto the pie pan. You can cut off any excess dough with a knife or kitchen scissors. It is important to ensure that the edge of your pie crust does not extend beyond the edge of the pan, as this can cause the crust to burn or become overcooked.
After shaping the dough, use a fork to poke holes in the base of the crust. This will prevent the dough from forming air bubbles and becoming uneven while baking. Finally, cover the pie pan with plastic wrap and place it in the fridge for about 30 minutes to an hour to chill and set the dough before baking.
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Fold and crimp the edges
Folding and crimping the edges of a pie crust is a simple process that adds a decorative touch to your pie and helps seal in the filling. Here is a step-by-step guide to achieving a beautifully folded and crimped edge:
Step 1: Create an Overhang
Using a pair of kitchen shears, trim any excess pie crust dough, leaving a small overhang. This overhang will be folded and crimped to create a decorative edge. The overhang should be relatively even all around the pie pan.
Step 2: Fold the Overhang
Take the overhang and gently fold it back over the edge of the pie pan. This step creates a neat and compact edge, giving your pie a polished look. Use your fingers to pinch the dough gently as you fold, ensuring a tight seal.
Step 3: Crimp the Edge
Now it's time to crimp! If you're working with a double-crust pie, roll and pinch the top and bottom crusts together before crimping. Place your index finger on top of a regular fork and press the tines of the fork down into the edges of the crust. Continue this motion all the way around the pie, pressing the tines into the dough at regular intervals. This process creates a classic crimped edge.
Step 4: Flour Your Fingers if Needed
Working with pie dough can sometimes get a little sticky. If this happens, simply dip your fingers into a small dish of flour nearby and continue folding and crimping. This will help you work with the dough more easily.
Step 5: Cut Off Any Excess
Once you've finished crimping, you may be left with some excess dough. Feel free to cut this off with a sharp knife or kitchen shears to create a neat and uniform edge. However, don't cut off too much, as you want to maintain that nice thick edge you created earlier.
By following these steps, you'll end up with a pie that not only tastes delicious but also looks beautiful and professional. Folding and crimping the edges is a simple technique that adds that extra touch of elegance to your homemade pie!
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Bake the crust
To bake the crust, first, place a piece of parchment paper in the centre of your pie crust. It should be large enough to cover the sides and have edges that stick out above the pan. Then, use dry rice or beans to weigh the parchment paper down. This will prevent the crust from rising in the oven.
Next, place the crust in the preheated oven and bake for about 15 minutes. After this, remove the crust from the oven and take out the rice or beans. Then, cover the edges of the crust loosely with tinfoil and place it back in the oven. Bake for another 15-20 minutes or until golden brown. If your crust rises, don't worry, it will likely deflate when it comes out of the oven and cools down.
Let the crust cool completely. You may want to freeze it before using it to fill and bake again. Before the final bake, feel free to add an egg wash along the edges of the pie. If the crust is browning too quickly, cover the edges with tinfoil.
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Frequently asked questions
First, mix the dough and wrap it in plastic wrap. Place it in the fridge for at least 30 minutes. After 30 minutes, unwrap the dough and place it on a large piece of lightly floured parchment paper. Sprinkle the top of the dough with flour and place another piece of parchment paper on top. Use a rolling pin to roll the dough out into a circle.
Invert your pie pan on top of the dough and use it to measure. You want the dough to be about 1 inch wider than the pie pan. Drape the dough over the pie pan and gently press it down to fit along the bottom and up the sides of the pan.
Fold the excess dough inward and pinch it into the rest of the dough, making sure the edge of the pie crust doesn't go beyond the edge of the pan. Optionally, you can also crimp the edges of the pie crust using your fingers.
Before baking, place a piece of parchment paper in the centre of your pie crust, making sure it covers the sides and edges. Use dry rice or beans to weigh the parchment paper down to prevent the crust from rising.
Preheat your oven to 400°F and place a large baking sheet inside. Place the prepared pie crust in the oven and bake for 15 minutes. Then, remove the parchment containing the rice or beans, cover the edges of the crust with tinfoil, and place back in the oven for another 15-20 minutes or until golden brown.
