January 6, 2013

Gluten-Free Vegan Pie Crust

Here is a great vegan gluten-free pie crust.  It takes a little bit of patience but I have found it to have great results.  Also know that I have only used this pie crust pre-baked.  I have not baked crust and filling together with this recipe.

Makes 2 pie crusts

2 C Bob's Red Mill gluten-free all-purpose flour
1 C almond meal
1 t salt
2 t baking powder
2 T sugar
Coconut milk

Mix the dry ingredients.  Add about 1/2 can of coconut milk and mix by hand.  You want it to be just moist enough to hang together without being flaky or shaggy.  You should have a hefty, malleable dough ball at the end.  Wrap it in plastic wrap and put it in the freezer for 30 minutes.

Use two 18" pieces of wax paper.  Flour one with GF flour.  Take the dough out of the freezer and cut it in half.  Put one half on top of the floured wax paper and set aside the other.  Flour the top of the dough and put the wax paper on top.  Use a rolling pin to gently roll out the dough to about 1/4" to 1/2" thick.

When the dough is rolled, there is no easy way to get it into a pie pan.  Take off the top layer of wax paper and put your pie pan upside down on the dough.  Then quickly and carefully flip it over so the dough falls into the pan.

Cut off the excess dough.  There will be cracks in your dough...guaranteed.  Smooth them with your finger dipped in water.  You can also patch holes with your extra dough.  This dough patches very easily.  

Bake in a 350 degree oven for 15 - 20 minutes or until the crust is golden brown.  Let cool and fill with your favorite stove-top pie filling.  Enjoy!