Learn how to make a perfect flaky gluten free pie crust that is also vegan! Follow our simple recipe for delicious results every time.
Mastering the Art of Gluten-Free Vegan Pie Crust: Tips for Perfect Flakiness
Today’s recipe focuses on mastering the art of creating the perfect Gluten-Free Vegan Pie Crust. This recipe promises to deliver a flaky, buttery crust without any gluten or dairy, making it suitable for those with dietary restrictions or preferences. With a step-by-step guide and a list of ingredients, you can easily create a delectable pie crust that is sure to impress at any table.
The key ingredients for this recipe include gluten-free flour blend, cornstarch, sugar, salt, vegetable shortening, vegan butter, and cold water. By following the instructions provided, you can unlock the secrets to making a delicious gluten-free vegan pie crust that will leave your taste buds satisfied. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for anyone looking to incorporate more plant-based and gluten-free options into their baking repertoire.
Master the Art of Gluten-Free Pie Crust: A Vegan Twist!
Hi friends today we’re going to be making my favorite gluten-free pie crust that I use for all my pies and in my pie cookbook that’s available on my website to start let’s add gluten-free flour corn starch sugar and salt to a large mixing bowl give those a stir with your hand just to combine them then we’re going to add shortening.
And butter now both of these are frozen I stuck them in the freezer for about 15 minutes beforehand toss those around in the flour to get them coated once all the fat is coated with flour you’re going to start flattening the pieces of fat between your fingers and you’ll just work your way.
Through the bowl flattening all the fat and breaking it up into smaller pieces and you want to work as fast as you can to keep everything cold if your hands start to feel greasy at all just go ahead and throw the Whole Bowl into the freezer for about 15 minutes and then.
Start again you want to have nice big chunks of fat that look like this now make a well in the center and we’re going to pour in half of our water now I’ve made this recipe more than 100 times and it always uses a different amount of water um it’s going to depend on your weather in your house so just.
Add the water a little bit at a time and toss it together to mix the water into the flour it’s a lot harder to recover from adding too much water than it is to just add a little bit more more so I’m just adding a few tablespoons at a time here I keep tossing it until it starts.
To Clump together and form a dough ball and once it does start sticking together you’re going to go ahead and um kind of knead it a little bit to form it into a ball the dough should feel a little bit wetter than you think it would but not be sticky at all and not stick to the.
Bowl this recipe makes enough for two pie crusts so we’re going to go ahead and cut this ball in half we’re going to wrap up each half in plastic wrap and first we’re going to form it into a disc and that should be about 2.
In thick and then wrap the plastic wrap around it not too tight and then flatten out the dough so that it’s an even thickness and stick both of those in the refrigerator for 2 hours once it’s been chilled you’re going to pull out your dough and unwrap it but leave it on the plastic wrap we’re going to sandwich the dough.
Between two pieces of plastic wrap this is a really easy way to roll out pie crust this P do is really cold right now which is exactly what you want so we’re just going to start by pressing down on it with our rolling pin to get it started and then just start rolling working your way from the center out in both directions and then rotating the.
Dough so that you can roll it uh the other way too you’ll notice that I keep rotating the dough you just want to keep working rolling from the center out and then moving the dough around and you might need to loosen your plastic wrap you can also roll this salt on a counter dusted with flour but I think this plastic wrap method is great uh for.
This gluten-free dough which is a little bit more tender than regular dough and once it’s large enough for your pan you’re going to remove one sheet of plastic wrap and cut away the excess if you’re doing a double crushed you only need half an inch if you’re doing a single Crush you’re going to need 1 in overhang.
Here and then peel away all the extra pieces and you can save those for decorations or add them to the other half of the pyo that you still have in the refrigerator reach your hand underneath and holding the center flip it over and then gently work it into the shape of the pan you don’t want to press.
It in because that will make your pie press stick to the Pan Once it’s baked so just using the plastic wrap to kind of maneuver it around pull back the plastic and roll the edge under it’s okay if it cracks a little bit that’s normal um that happens with gluten pie crust too and work your way all the way around.
The pie and then you can smooth out those cracks with your fingers if you want and then crimp it however you want I’m going to do a pinch crimp with my thumb and Two Fingers um you can use whatever method you like and once you’ve got that done you.
Can stick this in the freezer until you’re ready to bake and then bake it according to your recipe instructions and if you’re going to have it in the freezer for more than 30 minutes you want to make sure it’s well wrapped so that it doesn’t dry out there you go perfect gluten-free pie crust.
