What if you could make a flaky, buttery pie dough that is gluten-free and vegan? It’s possible, friends. It’s delicious, more than likely. It only requires four ingredients and fifteen minutes to chill!
Our NEW 1:1 gluten-free blend is what makes it possible. It has a neutral but sweet flavor and produces a reliable and sturdy crust. It’s time to choose your favorite filling and wow your friends. Let’s make the pie crust!
How to Make Gluten-Free Pie Crust
The recipe begins by mixing our 1:1 gluten-free blend and a pinch of salt, then adding cold vegan butter. Mixing it by hand is best so that the butter can be “flakes” and not broken into smaller pieces. Butter flakes = flaky dough.
A small amount of maple sugar will add a natural sweetness and a little structure. The addition of maple syrup in the form of sugar gives the crust a classic golden color.
Add water one tablespoon at a time. A small amount of water is added to the crust in order to create a soft, workable dough.
After chilling, it’s now time to roll! After 15 minutes, the butter will not harden and make moving easy with minimal cracks. YAY.
You can do it after a brave flip into a pan. After a strong>courageous flip into a pie pan/strong> (you can do it!
The crust is then placed in the oven to pre-bake for 15-20 minutes. This step is important for a gluten-free crust because it helps prevent sogginess and makes sure the crust remains crisp under the pie filling.
- 1 1/2 cups MB: Gluten-Free Blend Flour*
- 1/4 teaspoon sea salt
- We like to use Miyoko vegan butter in this recipe. Dairy butter will also work if you are not vegan or dairy-free.
- Maple syrup, 1 Tbsp
- Use 3-4 tablespoons of ice-cold water
- Preheat oven to 375°F (190°C) and prepare a 9-inch pie pan.
- Add a few ice cubes to a small bowl and then cover it with water. Set aside. Mix the salt and gluten-free powder in a medium bowl. Add the vegan butter quickly and begin pressing it into the flour with clean hands. Instead of crumbling the butter, try pressing each piece into a “flake.” This will create a flaky crust. Continue to press the butter until no large chunks of butter remain.
- Add 1 Tbsp (15ml) ice-cold water and the maple syrup. Pour the liquid into the mixture with a fork and gently mix it. Be careful not to break down the butter. Continue to add water until the mixture is evenly moist, soft, and holds together when pressed with your fingers. You might think it looks crumbly, but resist adding more water.
- Transfer the dough to a clean surface. It will be easier to press the dough into a disc about 6 inches in diameter and 1 inch high. Wrap it in paper and place it in the fridge for 15 minutes. You can freeze or refrigerate the crust for up to 1 month if you wish to prepare it in advance.
- Remove the crust carefully from the fridge and remove it quickly to avoid the butter melting. Remove the paper from the bottom of the dough and use it as a working surface. Dust the top of your crust with flour and then lay another sheet of parchment paper or waxed paper on it. Roll it out to a thickness of 1/4 inch and a width of 11″. You can start by “whacking,” then switch to rolling to help spread the dough. Warm up the dough for a few minutes if your crust is very crackly.
- Roll your crust gently onto your rolling pin and then unroll it in the pie pan. Or, flip it into the pan quickly (and confidently!) Flip it into the pan. We decided to convert it. The bottom edge of the crust should be smooth. Patch any cracks using the excess dough. You can use your fingers to crimp the edges or a fork.
- When making a pie that has a filling (e.g., pumpkin pie, pecan pie, apple pie berry pie): Par bake the crust until it is pale and dry. Add your chosen filling and bake for another 30 to 45 minutes or according to the recipe instructions. If you are making a pie that has a raw/chilled topping (i.e., You will need to bake the crust alone for 30 to 35 minutes or until it is golden brown and crisping up. Then, add the filling.