Introduction: Pie Crust - Vegan and Gluten-free
When ever I go to a potluck, there are gluten-free and vegan diets. Usually choosing to bring the dessert, I prefer to bake vegan and gluten-free when I can, how can you deny anyone pie! Many sweet pie fillings are already vegan and easily made gluten-free, but the crust can be a challenge. I've tried a few different recipes, this is by far the best. It's a combo of found recipes with tweaks I've made along the way. It will not crumble! That's always been an issue for me, till now. This pie crust is super moist, making it easy to work with, and delicious.
Step 1: Ingredients + Tools
- 1 1/2 cup gluten-free flour (I use the listed mix of gluten-free flours)
- 1/2 cup almond
- 1/2 cup rice
- 1/2 cup coconut
- 1/2 tsp xanthan gum
- 1 tbsp sugar (less or more to taste)
- 1/2 tsp salt
- 4 tablespoons cold butter alternative (I use Earth Balance)
- 3 tablespoons vegetable shortening
- 4 tablespoons ice cold water
- 1 teaspoon apple cider vinegar
- additional shortening for pie dish
- parchment paper
- rolling pin
Keep the butter, shortening and water cool in the refrigerator until use.
Step 2: Dry Ingredients
Whisk all the dry ingredients together until well blended.
Step 3: Cut in Butter
Cube the butter and cut it and the shortening into the flour mixture with a fork. Do this until the mixture appears crumbly.
Step 4: Wet Ingredients
Stir in vinegar and water using a fork at first, then knead with clean hands until incorporated. Start with 4 tablespoons of water. If the dough isn't sticking well, add water 1/2 tablespoon at a time.
Step 5: Chill and Roll
Wrap the dough tightly and chill it in the fridge for 30 minutes.
Lay down a sheet of parchment paper and take the dough out of the fridge. Place a second sheet on top and roll out to the size of your pie pan. The thickness can vary slightly, I rolled mine out to about 3/16".
Step 6: Transfer to Pan
Grease the pie pan to prepare for the crust.
Take the top sheet of parchment off, the bottom sheet is used to transfer the crust to the pan.
Use the paper to flip the crust over quickly into the pan. Gently push middle and lift the paper off. Mend any creases or breaks with your fingers.
Prick the bottom of the crust with a fork, to prevent the bottom from bubbling up in the oven. Bake according to your pie recipe.
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