Description
This unbelievably gluten free pie crust recipe is so quick and easy to make, and yields the most flaky and “buttery” pie crust ever! Just 5 simple dairy free and naturally vegan ingredients for the perfect pie crust to use for all of your pie recipes!
Ingredients
Gluten Free Pie Dough:
- 2 cups (250 g) gluten-free measure-for-measure flour* SEE NOTES
- 1/4 tsp sea salt
- 3/4 cup + 1 tbsp (180 g) vegan butter, cubed + frozen
- 1/4 cup (67 g) dairy free yogurt or vegan sour cream
- 2 tbsp maple syrup*
- 3–4 tbsp cold water
Vegan Egg Wash:
- 1 tbsp maple syrup
- 1 tbsp soy milk or dairy free milk
Instructions
- Combine the butter and flour: Add the flour and salt to a food processor, along with the cubed frozen vegan butter. Then pulse the mixture until it resembles an almost sand texture. If making by hand, you can still have a few larger chunks of butter present, but not too many.
- Add in the yogurt: Then add in the dairy free yogurt, and pulse again JUST until mixed (about 5-7 seconds).
- Finish the gluten free pie dough: Next, add in the maple syrup, followed by 1 tbsp of cold water at a time, while the food processor is pulsing (safely remove the pusher from the feed tube on the lid to do this). Continue to add water until a thick and slightly tacky but consisted dough forms.
- Chill: Press the dough onto a piece of plastic wrap or parchment paper, and form it into a disk. Wrap it tightly and store in the fridge for 45 minutes to 1 hour (see notes below for make-ahead option).
- Laminate: When ready to use the dough, generously flour a clean surface (I like to use a pie silicone mat with pre-measures to ensure I roll to the right size!). Place the dough into the middle, and begin to laminate the dough. Roll the dough to be about 10 inches long as a rectangle, then fold it in half. Rotate the dough to the right, and roll it again to repeat that process. Repeat this process two more times for a total of 4 laminations.
- Roll: Then use a rolling pin to roll the dough out to be 2″ larger than your pie dish (I recommend not using a pie dish any larger than a 10″ pie dish. Anything from 8-10″ in diameter will work for this recipe).
- Trim: Carefully transfer the pie dough to your pie pan, and be sure not to stretch the dough.Lift up the edges, and gently work the dough down to the bottom of the dish without stretching the dough. Stretching the dough will result in a sinking pie crust. Trim the edges of your pie dough that overhang over the edges of the dish, and shape the edges.
- Chill: Then chill the pie in the freezer for 10-15 minutes while your oven preheats to 425F.
- Once the oven is preheated, poke a few holes into the bottom of the crust. Place a piece of parchment paper onto the bottom of the crust, followed by your pie weights* (see notes). Brush the vegan egg wash not op, and bake, either par-baking or fully baking the crust! To fully bake the crust, bake for 20-22 minutes. Around 15 minutes in, you can remove the pie weights so that the crust bottom fully bakes. To par-bake the crust, bake the crust for 10-12 minutes, then an additional 2-3 minutes without the pie weights.
Notes
Gluten free flour: I STRONGLY recommend using King Arthur’s Measure-for-Measure Gluten Free Flour. This is DIFFERENT than GF all purpose flour, which most likely does not contain xanthan gum. I personally do not like using Bob’s Red Mill gluten free 1:1 baking flour here, as it’s a bit too gritty and breaks when rolling.
Pie weights: If you don’t have pie weights, you can use dried beans, dried rice, or even extra flour! Just make sure you fill the pie to the top with flour (a piece of parchment paper on the bottom) to ensure that the edges do not sink.
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