Best Gluten-Free, Vegan Pie Crust

I’ve been experimenting with gluten-free, vegan baking for the past few years, and I have to say this is the best pie crust recipe I’ve come across. It doesn’t stick to the pie pan, doesn’t break, and doesn’t need to be chilled or pre-baked.

This recipe comes from Cybele Pascal’s The Allergen-Free Baker’s Handbook, used first with the Blueberry Pie recipe. She calls it the Double Flaky Pie Crust–it’s a double recipe, meant for a top and bottom pie. I’ve used it before to great success, but since it’s a double, it’s great because you can just make two pies instead of one if so inclined.

I’ve used to so many times that I figured I might as well devote a whole post to it. I’ve used it with strawberry rhubarb, pumpkin and apple pies and a vegan quiche:

                                                     

                                                     

Ingredients (Makes 2 pie crusts)

3 cups Basic Gluten-Free Flour

  • 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

6 tablespoons sweet rice flour

3 tablespoons confectioners’ sugar

1 1/2 teaspoons xanthan gum

3/4 teaspoon salt

1 1/3 cups dairy-free, soy-free vegetable shortening

4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk

2 tablespoons freshly squeezed lemon juice

(If needed: If while mixing, the dough is too dry to form a ball, slowly add rice milk, half a teaspoon at a time, until able to mix. This has happened to me twice while making this crust)

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment or large food processor (or by hand if you have neither), whisk together the flours, confectioners’ sugar, xanthan gum and salt.

2. Add the room-temperature shortening in tablespoon-sized pieces, and mix on medium speed (or by hand) until you have a coarse meal.

3. Add the egg replacer and lemon juice and mix until combined. It should start to ball in the center of the bowl.

4. Divide the dough in half and mold into two balls. Set one aside. Place the other on a sheet of parchment paper. Flatten into a disk, pinching together the edges. Top with a second piece of parchment paper and roll out to 1/4 inch thick and about two inches wider than your pie dish. Grease a 9-inch pie dish lightly with a little vegetable shortening. Remove the top sheet of parchment paper, flip the crust into the pie dish, gently pressing it in. Remove the other sheet of parchment paper. Trim the edges, patching as necessary. Prick the bottom 8 times with a fork.

5. Roll out the second crust. If doing two pies, place the second crust in another pie dish. If doing a pie with a top and bottom crust, fill the first crust then flip the second on top of the filling, sealing and crimping the edges.

6. Fill your pie and bake at 425 degrees Fahrenheit for about 25 minutes, then at 375 degrees Fahrenheit for about 45 minutes, or whatever you feel is best for your pie.

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Tags: , , ,

Categories: Dessert, Pie

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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