I suspect that even some bakers and pie shops have given up on making a delicious pie crust in favor of just making something that will hold some filling. I see where they’re coming from—a great pie crust requires care in crafting it and experience on the part of the maker. But I think it’s worth it. Maybe not for a business (I have a theory that no store-bought pie is both good and affordable), but I think it’s definitely worth it if you’re making a pie for loved ones. Which is the best reason to make pie after all, right?
To throw a wrench in the whole endeavor, maybe you or someone you are hoping to make a loving pie for doesn’t eat gluten, or animal products. Well, I’ve got you covered.
I come from a lineage that takes its pie crust very seriously, and I’ve managed to convince it’s current matriarch of the deliciousness of this special gluten free and vegan pie crust. An impressive feat, if I do blog so myself.
Deja Vu? Yes, I have blogged about gluten free vegan pie crust before, but after innumerable pies and quiches over the past two years, I've settled on a slightly better variation. Also it was getting hard to find, buried there in 2013. Here's the latest version.
Perfect Pie Crust: Gluten Free and Vegan
2 tbs ground flax seed
2 tbs cool water
1 cup white rice flour
1 cup tapioca flour
1/2 cup garbanzo bean flour
1 teaspoon salt
1 cup coconut oil
1/2 cup cool water
Combine the ground flax seed with the 2 tbs water in a tiny bowl and let soak. In a large bowl, combine the dry ingredients and mix well. Cut in the coconut oil until the largest pieces are smaller than the tip of your pinky. Add the 1/2 cup water and combine throughly, kneading a few times if necessary. Split this dough in half and press an entire half into a glass pie shell, making sure there’s a generous amount on the edges—the crust. Bake according to your usual pie or quiche recipe, approximately 350 ˚F for 35-45 minutes.