No Fail GF Vegan Pie Crust Recipe
Low cholesterol, dairy free, gf crust for any pie or tart, vegan or not
The secret to successful vegan pie crust is to chill every single ingredient, plus the pastry blender and the bowl. For gluten free pie crusts, the other secret is to use just the right mixture of gf flours and starches.
I adapted my gf flour mix from Ricki Heller's Naturally Sweet and Gluten Free dessert cookbook. It works extremely well, rolling and handling just like a wheat crust. Adding xanthan gum is necessary for the magic to happen.
Yield: 9 inch pie crust
Total Prep Time: 45 Min (including chilling)
Nutrition Data, 92g Serving: 260 cal, 40g carb, 8g fat, 294 mg sodium, 1g fiber, 5g protein, low Cholesterol, good source Vit A, K, Thiamin. Estimated glycemic load 28
All Purpose GF Flour Mix
- 6 cups sorghum or millet flour or combo
- 2 cups tapioca starch
- 2 cups garbanzo bean flour
- 1 cup organic corn starch or potato starch
- 1 cup extra fine white rice flour or sweet rice flour
I've used this gf flour mix for many different gluten free desserts, such as apple pie, vegan butter tarts, cranberry orange nut muffins, pumpkin chocolate chip cookies, and vegan fruitcake. I make a big batch so I always have some on hand and don't have to mix it up every time I bake.
Ingredients - Single Crust:
- 1 1/2 cups all purpose gluten free flour mix (see recipe above)
- 2/3 cup frozen Earth Balance veggie spread
- 1/2 tsp xanthan gum
- Optional: Use 1/2 tsp salt if your veggie spread is unsalted
- 1/3 cup ice water + 1 tsp vinegar
Ingredients - Double Crust:
- 2 1/2 cups all purpose gf flour mix (see recipe above)
- 1 cup + 2 Tbsp frozen Earth Balance veggie spread
- 3/4 tsp xanthan gum
- Optional: Add 3/4 tsp salt if your veggie spread is unsalted
- 1/2 cup ice water + 1 tsp vinegar
- Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal
- Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal
- Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together.
- Handling the dough as little as possible, quickly form a ball of dough. GF dough will need a bit more water and more handling to form a dough, but that's OK.
- Press the dough flat into a disk, wrap in plastic and chill in the fridge for 15 - 30 minutes.
- Roll out between 2 pieces plastic wrap with rolling pin. For best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn
- Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
- Peel off the top sheet of plastic wrap. Transfer the crust to the pie plate by carefully upending the dough over the plate. Don't peel away the plastic wrap until it is centered.
- Trim the edge of the crust even with the edge of the pie plate.
- Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you
- Continue clockwise in this manner until you have gone all way around the rim of the pie
- For a double crust add the filling and the top crust before trimming and fluting
- Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside non-vegan pies
I'll admit that rolling out gf pie crust and transfering it to a pie plate can be a bit tricky. It's why I usually make a gf nut or crumb crust. BUT, the good news is the gf dough doesn't get tougher with handling, so if all else fails, just ball it up and roll it out again.
That said, chilled gf dough is easier to work with because it's less sticky. Letting it chill before rolling also allows the starches to fully absorb moisture, eliminating the infamous gritty texture of gluten free baking.
Tools for quick easy pastry making:
- A heavy wooden or marble rolling pin something like this.
- By the way - for years of faithful, trouble free service, don't immerse your wooden rolling pin in water, or put it in the dish washer. Just wipe clean with a damp cloth and air dry
- A sturdy pastry blender with flat blades, not wires - like this one
- You can use two knives, or a fork, as a pastry blender, but it's laborious