Recipes :: Chestnut Flour Pie Crust

This is another recipe that is made with chestnuts, this time to bake pies. The advantage of using chestnuts is that because its sweet taste you don’t need to add any sweetener, or very low quantity.
You can choose any fillings you like: chestnut puree, fruit puree, chocolate, carob, cream, …
You can also bake biscuits with the same recipe, you just have to give a different shape with different molds, and add a little more sweetener if you want.

gluten-free, dairy-free, egg-free, sugar-free

Option 1. Without sugar nor sirups

Ingredients

175 gr chestnut flour or mix rice and chestnut
65 gr coconut butter
1 small egg

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add egg and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 12 minutes.

Option 2. Without eggs

Ingredients

110 gr chestnut flour or mix rice and chestnut
50 gr coconut butter
1 tablespoon of Kitul sirup

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add sirup and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water or sirup.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 10 minutes.

Comment: This option is the best to bake biscuits. You can even add some more sirup.

Opción 3. Without eggs nor sugar nor sirup

Ingredients

150 gr chestnut flour or mix rice and chestnut
70 gr coconut butter
20 ml water

Directions:

Heat the oven at 180’C, program for cakes.

Work with your hands the flour with butter until you get a sandy mixture. Add water and knead again until you can get a ball that doesn’t stick in your hands. If it’s too sticky, add some flour, and if it’s too crumby add some water.

Roll out the dough on a parchment paper.

Grease moulds, cut the dough with the edge of the moulds so the dough keeps inside the mould.

Bake for about 10 minutes.