Flaky Gluten-Free Pie Crust (Vegan)
A FLAKY, buttery pie crust that holds its kind and is vegan and gluten-free? It’s attainable, buddies. Larger than attainable, it’s delicious! And it requires merely 4 substances and quarter-hour of chilling!
It’s all made attainable by our 1:1 gluten-free flour combine, which has a neutral nonetheless sweet model and creates a sturdy and reliable crust. All that’s left is to pick out your favorite filling and impress your mates! Let’s make pie crust!
How one can Make Gluten-Free Pie Crust
This recipe begins with combining our 1:1 gluten-free flour combine with a pinch of salt then mixing in chilly vegan butter. It’s best to mix it in by hand so the butter shall be pressed into “flakes” as a substitute of being broken down into small gadgets. Butter flakes = flaky crust!
Subsequent, a small amount of maple syrup offers a contact of pure sweetness along with a little bit little bit of building. Together with sugar inside the kind of maple syrup moreover helps the baked crust have a primary, golden coloration!
Then it’s time in order so as to add water 1 tablespoon at a time. Solely a small amount of water goes into the crust to convey all of the items collectively and create a mushy and workable dough.
Then after chillin’, it’s time to get rollin’! Chilling for merely quarter-hour ensures the vegan butter doesn’t harden an extreme quantity of and makes for simple rolling with minimal cracks. YAY.
After a courageous flip proper right into a pie pan (you’ll be able to do it!), it’s time to smoosh any cracks that need fixing or patching after which crimp the sides for a primary pie crust look.
Lastly, the crust goes into the oven for 15-20 minutes to par-bake. It is a important step for a gluten-free crust as a result of it prevents sogginess and ensures the finished crust stays crisp beneath the pie filling.
We’re capable of’t wait to be able to do that gluten-free pie crust! It’s:
Flaky
Buttery (with out dairy!)
Crispy on the sides
Tender on the underside
Reliable
& Easy to make!
It’s a versatile base capable of make your entire pie wishes come true. Use it to make pumpkin pie, apple pie, berry pie, cream pies, and further.
Further Gluten-Free Trip Requirements
Do you have to do that recipe, inform us! Depart a comment, worth it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, buddies!
Servings 1 (9-inch pie crust)
Cease your show display screen from going darkish
- 1 ½ cup MB 1:1 Gluten-Free Flour Combine*
- 1/4 tsp sea salt
- 1/2 cup chilly vegan butter, decrease into 1/2 inch cubes (we like Miyoko’s on this recipe // dairy butter should additionally work if not vegan/dairy-free)
- 1 Tbsp maple syrup
- 3-4 Tbsp ice chilly water
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Preheat oven to 375 ranges F (190 C), and set out an extraordinary measurement (9-inch) pie pan.
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To a small mixing bowl, add a handful of ice cubes and cover with water. Set shut by. In a medium mixing bowl, combine the gluten-free flour and salt and whisk to combine. Working shortly, add inside the chilly vegan butter and use clear fingers to start out pressing the butter into the flour. Steer clear of crumbling up the butter and as a substitute try to press every bit proper right into a flat “flake” — this could help create among the best flaky crust! Proceed until there are no large chunks of butter remaining.
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Add the maple syrup and 1 Tbsp (15 ml) of the ice chilly water. Use a fork to softly toss the mix collectively, doing all of your best to evenly distribute the liquid with out breaking the butter down any extra. Proceed together with water until the mix seems to be like evenly moist and mushy and sticks collectively merely when pressed between your fingers. It will look barely crumbly, nonetheless resist the temptation in order so as to add further water!
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On a transparent work flooring, lay out a bit of parchment or wax paper and swap the dough. Accumulate it collectively and press it proper right into a “disc” about 1 inch tall by 6 inches giant. Wrap the paper spherical it and swap to the fridge for quarter-hour. In case you want to make your crust ahead of time, stop at this degree and you will refrigerate for as a lot as 2 days or freeze for as a lot as 1 month, merely be certain that to thaw the crust (until barely mushy when poked) sooner than rolling out.
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Rigorously take away the crust from the fridge and work shortly to forestall the butter from melting. Unwrap the dough, leaving the paper beneath as a bit flooring. Sprinkle the best of the crust with a extremely mild dusting of flour, then place one different piece of parchment or wax paper on prime of the crust and begin rolling it out until it’s ~11 inches giant and 1/4 inch thick. It could be helpful to start out out by “whacking” the dough to unfold it out, then switching to rolling. If the crust is cracking a lot, give it a pair minutes to warmth up barely.
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To change your crust, gently roll it up onto your rolling pin and unroll inside the pie pan, or shortly (and confidently!) flip it into the pan. We chosen to flip it. Press the crust into the pie pan so the underside edges are simple and patch any cracks with further dough. Crimp the sides collectively alongside together with your fingers or press with a fork.
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If making a pie with a filling that requires baking (i.e. pumpkin pie, pecan pie, apple pie, berry pie), par-bake the crust for 20 minutes, until pale and dry to the contact. Then add your filling of choice and bake for another 30-45 minutes, or in accordance with the recipe’s instructions. If making a pie with a raw/chilled filling (i.e. chocolate cream pie) you will wish to par-bake the crust by itself for on the very least 30-35 minutes entire, until the sides are golden and beginning to crisp, sooner than together with your filling and chilling.
*Prep time consists of chilling for quarter-hour and put together time for supper consists of par-baking solely.
*Vitamin information is a troublesome estimate.
Serving: 1 of 12 slices Power: 136 Carbohydrates: 17.1 g Protein: 1 g Fat: 7 g Saturated Fat: 5.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 93 mg Potassium: 42 mg Fiber: 0.6 g Sugar: 1.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 4 mg Iron: 0.2 mg
