The BEST Vegan and Gluten Free Pie Crust
This vegan, dairy free and gluten free pie crust is so flaky and delicious! You'd never guess it's vegan and gluten free.
Servings: 1 pie crust
Preheat your oven to 350º. Then, add the flours, brown sugar and salt to a food processor and blend until well combined. No food processor? Combine these ingredients in a mixing bowl, instead.
Next, add the 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
Empty the contents onto a sheet of parchment paper and form the dough into a 5-6 inch disc. From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 - 1/8 of an inch thick. Alternatively, you can do this with a rolling pin covered with flour, which is what you'll want to use if ever making a top crust for a pie. Place your pie pan upside down on top of the dough circle.Then, place one hand on top of pie pan and the other under the parchment paper and centered under the pan - and - quickly flip the pie pan over! Set it down and carefully peel away the parchment paper so that you're left with a pie pan lined with pie crust dough. You may need to do some mending!
Press the dough onto the bottom and sides of the pan and shape the edges as desired.
Place your pie pan on a baking sheet for easier handling. Then, blind bake the crust in your preheated oven for 12 minutes. After removing from the oven, your pie crust is ready to be filled with whatever pie filling you like!
- There's no need for perfection when it comes to forming your pie crust, just make sure that it's evenly spread out on the bottom and the sides of the pie pan.
- When it's ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.
- If you need a top crust as well as a bottom one, be sure to double this recipe.