Gluten Free Chickpea Pie Crust

1 1/2 cups Get Farmed! Chickpea Flour

1/2 teaspoon fine sea salt

4 1/2 tablespoons coconut oil, softened

3 tablespoons cold water

1 tablespoon maple syrup

In a medium bowl, whisk together the chickpea flour and salt.

Add the softened coconut oil, water and maple syrup; using your fingers, work the oil, water and maple syrup into the flour mixture until completely blended.

Evenly press the dough into the bottom and sides of a 20cm pie plate, crimping edge, if desired. Loosely cover with plastic wrap and refrigerate for at least 1 hour or freeze for 20 minutes.

Preheat oven to 180C.

Unbaked Crust: the crust is ready for use in baked pie recipes calling for an unbaked crust (i.e., simply fill and bake). It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.

Fully-baked Crust: Prick the bottom of crust 5 to 6 times with fork. Bake in preheated oven for 20 to 25 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.