Perfect Gluten Free Crust 2016
SO easy…..No one could tell that this was Gluten free….No one. YUMMO.
I’m thinking you could omit the maple sugar and have a pretty badass pie crust for savory items such as vegan pot pies and tofu quiches…..
3T cold vegan butter
3T cold coconut oil
1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.
1/4t pink salt
3T maple sugar
4-6T ice cold water
Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.
Add ice water 1T at a time using a wooden spoon or clean hands to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.
Once a ball of dough is formed, transfer into a 9” pie plate and work it gently with your working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.
Chill for a minimum 30 minutes, up to 2 days.
If you are making the dough and not forming it right away, let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it the oil in the dough will get too soft to handle.
With a fork, perforate the entire bottom and up the sides of the raw crust. It is now ready to with bake or fill with your filling to be baked.
Once in the pan, For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges.
If you are making a pie such as the Perfect Vegan Gluten Free Pumpkin Pie 2016 where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for 35-45 minutes.