Vegan & gluten free pie crust
Prep time : 30 minutes
Chilling : 8 hours
Servings : 2 pie crusts or one very large with a double crust
INGREDIENTS
- 220g (1½ cups) of frozen vegan butter (salted or unsalted)
- ¾ cup ice-cold water
- 1 tbsp apple cider vinegar (keeps crust tender)
- 105g (¾ cup) oat flour
- 105g (¾ cup) white rice flour
- 105g (¾ cup) tapioca starch
- 80g (½ cup) potato starches
- 35g (¼ cup) millet flour
- ½ tsp Himalayan pink salt
A tender and flaky gluten-free pie crust that also has a dairy-free and vegan option, thanks to our vegan butter. This pie crust is ready for your favorite filling!
INSTRUCTIONS
- Cut the vegan butter into large chunks (about 1 tablespoon each). Freeze for 20 to 30 minutes. Place the water in the freezer so it’s ice cold.
- Weigh the flours and salt directly into a large bowl on a kitchen scale. Mix well.
- Add the very cold butter to the flour mixture. Gently rub it in with your fingers until pieces are about pea-sized.
- Mix ½ cup of ice water with the vinegar. Slowly pour into the flour mixture while stirring. Add a bit of the remaining ¼ cup of ice water if needed to bring the dough together.
- Gather the dough into a ball. Wrap in plastic wrap. Refrigerate overnight.
- The next day, take the dough out of the fridge and cut it in half (keep the other half chilled). Shape into a disk. Lightly flour your work surface and rolling pin with white rice flour. Roll into a large circle.
- Transfer the dough to a pie dish. Pinch the edges to shape.
- Preheat oven to 350°F (180°C). Place a baking sheet on the lower rack to catch any drips. Fill the crust with your sweet or savory filling and bake according to your recipe.
