After months of looking online, I found six inch ceramic pie pans on sale at my local grocery store. Last night I made mini chicken pot pies in them. I experimented with garbanzo-fava flour. It’s not something I usually work with since the legume flavor is pretty strong but I bought it specifically for savory pie crust. It turned out better than I hoped.
I patted the bottom crust into the pie pans and rolled out the top crusts in between two pieces of plastic wrap. Due to the almond flour, the top crusts broke and cracked when I transferred them onto the pies. I patted them back together. I’m not sure if chilling the dough after rolling it would help or not. I may try it next time.
2 cups almond flour
1 cup garbanzo-fava flour
6 Tbs coconut oil, room temperature
1 Tbs water
1 tsp salt
Combine dry ingredients in a large bowl, cut in coconut oil with a pastry cutter or fork until it resembles course meal. Add egg and water and mix until a crumbly dough forms. Pour out onto a pastry board or parchment paper and form into a disk. Wrap in parchment paper or plastic wrap and let it rest for 20 minutes. After resting, cut dough into two pieces, the top crust side about a quarter size smaller than the bottom crust. Pat the bottom crust into the pie pan and roll out the the top crust between two pieces of plastic wrap or parchment paper. Bake pie according to the recipe.