Popping it in the freezer was a strike of genius, it chilled the filling so it was firm enough to remove from the pan and also gave a really nice chill to the dessert. Hence the newly titled “Icecream” pie. The blast in the freezer really topped this off, it made the flavours so much sharper.
Not Gluten-free? Bake your crust like this:
- 2 cups (272 g) unbleached all-purpose flour
- 1/2 tsp sea salt
- (160 g) coconut oil, scoopable (not liquid)*
- 3-6 Tbsp ice cold water
- Or traditional pastry dough but I recommend this gluten free version!