When we first began our diet shifts, pie crusts were essentially …out. Because I could no longer eat the Pillsbury kind, that came in a frozen roll, and I was pretty certain there was no other pie crust in the world. I made a lot of date&nut crusts, which were lovely for pies, but wouldn’t work for anything savory, or anything that just screamed for a real traditional pie crust. When I started working on ‘Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Roundup’ (or, MAVGFTRR for…short?) I knew I would have to tackle this
I searched the internet for inspiration, and was able to find a lot of vegan recipes, and a lot of (really complicated) (with insane ingredients), gluten free recipes, but none of both. I wanted something simple – that I could throw together on a whim – when there was a pumpkin pie emergency. I finally found this one, which met the ‘easy’ and the ‘gluten free’ requirements, but needed some work to be vegan. So I went for it. If you want the original, non vegan recipe, please follow the link! Otherwise, my version is below.
I used it last night for a pot pie recipe (coming soon!), and hope to try it with a pumpkin pie and pecan pie soon as well! It was incredibly easy, and seemed to come out very well. Let’s make it!
Pie Crust [For a seemingly pie-less world] [Vegan/Gluten Free]
Makes 1 top/bottom, or two bottom pie crusts for a 9 inch pie
- 2 cups gluten free flour blend (or your blend of choice)
- If making a savory crust – 1/2 teaspoon salt
- If making a sweet crust – 1 teaspoon maple syrup
- 1/2 cup earth balance or other vegan butter substitute, melted until soft (I know, smack my hand, this isn’t a health food)
- 1 flax egg (1 tablespoon of flax mixed with 3 tablespoons warm water – let sit for 5 minutes)
- 4 – 10 tablespoons of water – depending on consistency
Let’s Make It:
- Mix together gluten free flour and either salt or maple syrup
- Add earth balance (butter) and mix until crumbly
- Add in flax egg and mix well – it will still be crumbly
- Add water, 1 tablespoon at a time – until mixture is dough-like. It’s better to have it too wet than too dry. When making the savory crust I used 4 tablespoons of water, the sweet crust may take less, with the maple syrup being wet
- Divide the dough into two pieces and roll into a flattened ball (for the two pie crusts, or for the top/bottom)
6. Lay down a piece of wax or freezer paper and put the first piece of dough on it. Add another layer of paper on top (shiny side towards the dough). Gently roll out to desired shape – being careful not to get it too thin
8. Grease your pie plate
9. Remove the top of the first piece of wax or freezer paper. This is going to be the bottom of your pie. Flip the dough onto the pie plate, and carefully peel the paper off, as you push the dough into the shape of the pie plate. If it tears, just push it back together.
11. If your recipe calls for ‘pre baking’ – prebake the crust for 15 minutes at 425 degrees
12. If your recipe calls for ‘par baking’ – parbake the crust for 5 – 7 minutes at 425 degrees
13. Once your pie is pre or par baked, and filled with filling, top with top crust as desired, and bake according to the instructions for your pie
And then smile in the face of anyone who said ‘vegan/gluten free’ is a ‘pie-less’ world, as you enjoy your tasty crust
What do you like to fill your pie (crusts) with?