Let's get something straight: I don't like to bake. And actually, I'm not even good at it. Some say that this is the mark of an excellent cook! 

The reality is that I struggle with focus and taking my time with a task. All the measuring and following of directions in a baking recipe, not to mention the messiness of all those flours and powders and clutter of bowls and measuring spoons makes my insides all jumpy.

Then I forget to breathe. Which makes me even more flustered! {Note: This is not good for making food that tastes awesome.}

But here's the real thing: For the past 6 years I lived in a lovely little home that had a teeny-tiny totally outdated kitchen.

My appreciation for that kitchen is vast in many ways! It was the kitchen that supported me while I made my first steps into gluten-free cooking, that rejoiced with me when I made foods that my picky sensitive son would actually eat, laughed with me when I exploded a jar of water kefir all the way to the ceiling, and held me while I grieved the loss of many many foods.

But it's also the kitchen that saw me slam pans, burn my fingers, and knock over jars in total frustration at it's lack of functionality and space. It was a terrible kitchen for baking. And oftentimes, for cooking too! I often felt suffocated and limited by it.

Quite simply, I outgrew that kitchen as I grew into this career and stepped into my life.

Just like those friendships that teach you so much about life but don't actually nourish you anymore, I had to part ways with it.

 

Through a series of amazing events this summer which allowed my family to really come together in a new and beautiful way, I moved out of that kitchen and walked into one three times it's size. And it's just exploding with character and functionality!

These days I am working on both breathing and baking all over my new kitchen. Sometimes at the same time! It's proving to be fruitful. I feel this increase of space in my physical environment, but the beauty of it is how it has translated into the deeper parts of my inner life - there's more room there too. My capacity for focus is increasing, and it feels like there is a cushion around my soul.

I've found home in more ways than one.

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As I was testing this crust to serve as quiche at a "Hooray! We moved into our dream house!" brunch among the boxes and with a few close friends, I realized my pie plates were still packed. After commenting that I wouldn't be able to make a quiche after all, My friend Elena of Biscuits & Such looked at me like I was nuts and said "Just use a cast iron skillet!" Of course.

And now, I can't stop pressing this crust into a skillet (although, you can still use a pie plate!) It's a breeze to make and its dry in a good way, giving a fantastic contrast to your moist pie or quiche. It almost tastes like a shortbread cookie.

It molds a thick crust in the pan, golden brown on the bottom and perfectly crumbly on the edges up top, and holds up underneath anything you could think to put on it! I've been making a new quiche each week with it, eating slices for breakfast and lunch on those days when cooking just isn't happening. Honestly, I think this crust gets even better after refrigeration.

Some more awesome things about this pie crust:

- Gluten and grain free with dairy-free adaptation
- No rolling pin required
- Only 4 not-terribly-messy ingredients
- Works for sweet or savory dishes
- Takes only minutes to pull together

 

My insides are all jumpy in a new way now - giddy with excitement for all of the space I have to fill up with more of me, with more ways to get nourishment, and of course, more recipes for sharing with you!

Love,
Rye

Everyday Pie Crust
 
Ingredients
  • ¾ cup pastured butter (or coconut oil) melted but not too hot
  • 2 eggs
  • ½ tsp salt
  • Scant 1 cup coconut flour
Instructions
  1. Preheat oven to 350.
  2. Whisk eggs in a bowl, then slowly add in butter (or coconut oil) while whisking. Add salt and coconut flour and use a rubber spatula to combine until it forms one mass.
  3. Allow "dough" to sit for about 3 minutes, giving the coconut flour a chance to expand and absorb the moisture. It may be crumbly, this is ok.
  4. Grease bottom and sides of 8" cast iron skillet or pie plate.
  5. Collect dough into ball and set in center of skillet or pie plate. Using your hands, work the dough flat and then push it out towards the sides. Gently crimp edges if desired.
  6. Poke the crust with a fork and bake for 10 minutes, or until crust begins to turn golden.
  7. Allow to cool before using as a crust for quiche or pie.
  8. *Please note: if using a cast iron skillet instead of a pie plate, your pie or quiche may need to bake a bit longer on a slightly higher heat given their different depths! Adjust accordingly.

 

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