Buckwheat Flour Pie Crust

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❤️ Why you’ll love it

I love how simple and easy this buckwheat pie crust recipe is. It is a no-fail, no-stress recipe that is perfect for both beginners and experienced bakers. The combination of buckwheat flour, rice flour, and tapioca starch not only gives it a unique, nutty flavor but also a beautiful, crumbly texture that is just irresistible.

Plus, the addition of dairy-free butter makes it rich and buttery, just like a traditional pie crust. I also appreciate how versatile this crust is. It is my go-to for both sweet and savory pies. It is also easy to roll out, and it holds its shape well, which can be a challenge with gluten-free crusts.

Plus, the tip about using pie weights or dried beans to blind-bake the crust is a total lifesaver. It ensures that the crust holds its shape and doesn’t shrink during baking. It is a simple trick but makes a world of difference.

🧾 Key ingredients

This buckwheat pie crust is made with simple, gluten-free ingredients that you can easily find at your local grocery store.

Buckwheat flour is the star of this crust, giving it a hearty, nutty flavor and a beautiful, dark color.

Rice flour and tapioca starch are the perfect partners for buckwheat flour. They help to lighten the crust and give it a tender, crumbly texture.

Dairy-free butter is essential for a flaky, buttery crust. I recommend using a high-quality, solid, dairy-free butter for the best results.

Cane sugar or coconut sugar adds a touch of sweetness to the crust, balancing out the earthy flavors of the flour.

Cold water is the key to bringing the dough together. Depending on the humidity and the moisture content of your flour, you may need more or less water. Start with 1 tablespoon at a time and add more as needed until the dough comes together.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this buckwheat pie crust, a good food processor is a must. It helps to achieve the perfect, crumbly texture of the dough, which is the key to a successful crust. It also makes the whole process quick and easy.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Gather the dry ingredients, including buckwheat flour, rice flour, cane sugar, and tapioca starch. Place these in a food processor.

STEP 2
Add cold dairy-free butter in cubes to the food processor with the dry ingredients. Pulse or mix the ingredients until they form a crumble-like texture.

STEP 3
Slowly add cold water to the food processor, one tablespoon at a time. Continue processing the mixture until it forms a soft, non-sticky dough that can easily be formed into a ball.

STEP 4
Chill the dough in the refrigerator for at least 15 minutes before rolling it out.

Making the buckwheat pie crust

STEP 1
Prepare a clean, flat surface for rolling out the dough. Place two sheets of lightly floured parchment paper on the surface. This will prevent the dough from sticking and make it easier to transfer to the pie dish later.

STEP 2
Place the chilled dough between the two sheets of parchment paper. Use a rolling pin to roll out the dough to your desired thickness, making sure it is not thinner than 0.5 inches.

STEP 3
Once the dough is rolled out, peel off the top sheet of parchment paper. Then, carefully lift the rolled out pie crust off the surface by slipping your hands below the bottom sheet of parchment paper.

STEP 4
Gently flip the pie crust and place it in a pie dish. Press the crust into the bottom and sides of the dish, and trim any excess dough from the edges.

STEP 5
If the crust tears or gets a hole, simply patch it with a small piece of dough. Smooth the patched area with your fingers.

STEP 6
To blind-bake the crust, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Place a round-shaped parchment paper or a homemade parchment paper circle inside the pie dish, on top of the crust. Fill the dish with pie weights, rice, or beans to prevent the crust from puffing.

💡 Expert tip

Chilling the dough is the most crucial step in this recipe. Even if you feel the dough is easy to handle, always chill it in the fridge for 15-20 minutes. This process helps the flour to bind with the moisture in the butter and water, and the butter to harden again. As a result, the dough will be easier to roll out, and your pie crust will hold its shape better during baking.

🔄 Variations

For a sweeter crust, consider adding a bit more sugar. This will give your pie crust a slightly sweeter flavor, which is perfect for dessert pies like apple or pumpkin pie.

If you are looking for a more crumbly texture, try using coconut oil instead of dairy-free butter. This will give the crust a unique, coconut flavor and a crumbly texture that is perfect for pies with a soft filling, like a chocolate cream pie.

For a savory pie, consider adding some herbs or spices to the dough. Dried oregano, thyme, or rosemary would work well. Just mix them in with the dry ingredients before adding the butter.

🥣 Serving ideas

This buckwheat pie crust is incredibly versatile and can be used to make a variety of delicious dishes.

For a wholesome and hearty meal, I recommend using this crust to make a veggie pot pie. The earthy flavors of the buckwheat flour complement the hearty vegetables, making for a comforting and satisfying dish.

If you have a sweet tooth, consider using this crust to make a vegan custard tart. The nutty flavor of the buckwheat adds a delicious twist to the classic custard tart, and the gluten-free nature of the crust makes it suitable for those with dietary restrictions.

For those who are looking for a show-stopping dessert, this crust is the perfect base for a baked vegan pumpkin cheesecake. The warm spices of the pumpkin cheesecake filling pair beautifully with the nutty crust, and the hint of sweetness from the cane sugar adds the perfect balance of flavors.

And if you are looking for a classic dessert, this crust is the ideal for an apple crisp pie. The buttery, crumbly texture of the crust is the perfect complement to the sweet, tart apples, and the warm spices in the pie filling.

❄️ Storing tips

Storing and reheating this buckwheat pie crust is a simple process that allows you to enjoy this delicious, flaky crust for days to come.

To store, allow it to cool completely after baking. Once cooled, place it in an airtight container and store it in the refrigerator. It can last for up to 3-4 days, maintaining its flaky texture and delicious flavor.

I do not recommend freezing it again after it has been baked. The crust may become soft and lose its flakiness upon thaw.

To reheat, if you have stored it in the refrigerator, you can use it as is.

🤔 FAQs

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