Cooking Tips
Choose a ripe avocado : The texture and richness of the dough depend on the avocado’s ripeness. It should be soft and easy to mash.
Use cold water sparingly : Add just enough cold water to bring the dough together. If you add too much, the dough can become too sticky.
Chill the dough : Allowing the dough to rest in the fridge for 15 minutes before rolling out ensures it will hold its shape and bake up beautifully.
Don’t overwork the dough : Mix just until the dough comes together to prevent it from becoming tough.
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, if you don’t have self-rising flour on hand, you can use all-purpose flour and add 1 1/2 teaspoons of baking powder for every cup of flour.
Can I use the dough for sweet pies?
Definitely! This avocado dough works well with both sweet and savory fillings. For a sweet pie, you can add a touch of sugar to the dough if desired .
How do I store leftover dough?
Wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days . If you’re not using it immediately, it can also be frozen for up to 3 months. Thaw overnight in the fridge before rolling out.
Can I use this dough for a double crust pie?
Yes, simply double the recipe for a bottom and top crust . It works perfectly for fruit pies, quiches, and savory pies alike.
Do I need to pre-bake the crust for all fillings?
For most fillings, a quick pre-bake (or “blind bake”) for 10–15 minutes at 400°F works well to ensure the crust stays crispy. For wet fillings like custards, consider pre-baking the crust before adding the filling.
How to Store
Once baked, allow the pie crust to cool completely. Store any leftover pie crust at room temperature for 1–2 days in an airtight container. If you’ve filled the pie, store it in the refrigerator depending on the filling. The dough will keep up to 2 days in the fridge or 3 months in the freezer.
How to Freeze
To freeze the dough, wrap it tightly in plastic wrap and place it in a zip-top bag. It will keep in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator and roll it out as directed.
Ingredients
1 ripe avocado
1 1/2 cups self-rising flour (or 1 1/2 teaspoons baking powder if using all-purpose flour)
Pinch of sea salt
Cold water (as needed)
Step-by-Step Instructions
Prepare the Avocado : Peel, pit, and weigh out 100 grams of ripe avocado. If your avocado isn’t enough, supplement with olive oil until you reach the desired amount.
Mash the Avocado : In a large bowl, mash the avocado until smooth using a fork.
Add Flour and Salt : Stir in the self-rising flour and a pinch of salt. Mix until well combined.
Bring the Dough Together : Gradually add cold water, one tablespoon at a time, until the dough begins to form. Use your hands to knead it until it becomes smooth and holds together.
Chill the Dough : Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Roll Out the Dough : Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the dough into an 11-inch round, about 1/4 inch thick.
Transfer to Pie Dish : Loosely roll the dough around the rolling pin, then unroll it over a 9-inch pie dish. Press the dough into the bottom and sides of the dish.
Crimp and Prick : Use a fork to prick the bottom and sides of the dough, then crimp the edges to your liking.
Bake the Crust : Bake the crust for 12–15 minutes, or until golden brown. Let it cool before adding your desired fillings.
