A FLAKY, buttery pie crust that holds its form and is vegan and gluten-free? It’s doable, mates. Greater than doable, it’s scrumptious! And it requires simply 4 substances and quarter-hour of chilling!
It’s all made doable by our NEW all-purpose gluten-free flour mix, which has a impartial however candy style and creates a sturdy and dependable crust. All that’s left is to select your favourite filling and impress your pals! Let’s make pie crust!
Easy methods to Make Gluten-Free Pie Crust
This recipe begins with combining our NEW gluten-free flour mix with a pinch of salt then mixing in chilly vegan butter. It’s finest to combine it in by hand so the butter could be pressed into “flakes” as an alternative of being damaged down into small items. Butter flakes = flaky crust!
Subsequent, a small quantity of maple syrup provides a contact of pure sweetness in addition to a little bit of construction. Including sugar within the type of maple syrup additionally helps the baked crust have a traditional, golden colour!
Then it’s time so as to add water 1 tablespoon at a time. Solely a small quantity of water goes into the crust to deliver the whole lot collectively and create a smooth and workable dough.
Then after chillin’, it’s time to get rollin’! Chilling for simply quarter-hour ensures the vegan butter doesn’t harden an excessive amount of and makes for easy rolling with minimal cracks. YAY.
After a brave flip right into a pie pan (you are able to do it!), it’s time to smoosh any cracks that want fixing or patching after which crimp the sides for a traditional pie crust look.
Lastly, the crust goes into the oven for 15-20 minutes to par-bake. This is a crucial step for a gluten-free crust because it prevents sogginess and ensures the completed crust stays crisp beneath the pie filling.
We are able to’t wait so that you can do that gluten-free pie crust! It’s:
Buttery (with out dairy!)
Crispy on the sides
Tender on the underside
& Simple to make!
Extra Gluten-Free Vacation Necessities
When you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 1 (9-inch pie crust)
- 1 ½ cup Minimalist Baker Gluten-Free Flour Mix*
- 1/4 tsp sea salt
- 1/2 cup chilly vegan butter, minimize into 1/2 inch cubes (we like Miyoko’s on this recipe // dairy butter also needs to work if not vegan/dairy-free)
- 1 Tbsp maple syrup
- 3-4 Tbsp ice chilly water
Preheat oven to 375 levels F (190 C), and set out a normal measurement (9-inch) pie pan.
To a small mixing bowl, add a handful of ice cubes and canopy with water. Set close by. In a medium mixing bowl, mix the gluten-free flour and salt and whisk to mix. Working rapidly, add within the chilly vegan butter and use clear palms to start urgent the butter into the flour. Keep away from crumbling up the butter and as an alternative attempt to press every bit right into a flat “flake” — it will assist create the most effective flaky crust! Proceed till there aren’t any massive chunks of butter remaining.
Add the maple syrup and 1 Tbsp (15 ml) of the ice chilly water. Use a fork to softly toss the combination collectively, doing all your finest to evenly distribute the liquid with out breaking the butter down any additional. Proceed including water till the combination seems to be evenly moist and smooth and sticks collectively simply when pressed between your fingers. It would look a bit crumbly, however resist the temptation so as to add extra water!
On a clear work floor, lay out a bit of parchment or wax paper and switch the dough. Collect it collectively and press it right into a “disc” about 1 inch tall by 6 inches vast. Wrap the paper round it and switch to the fridge for quarter-hour. If you wish to make your crust forward of time, cease at this level and you’ll refrigerate for as much as 2 days or freeze for as much as 1 month, simply be certain that to thaw the crust (till barely smooth when poked) earlier than rolling out.
Fastidiously take away the crust from the fridge and work rapidly to stop the butter from melting. Unwrap the dough, leaving the paper beneath as a piece floor. Sprinkle the highest of the crust with a really gentle dusting of flour, then place one other piece of parchment or wax paper on prime of the crust and start rolling it out till it’s ~11 inches vast and 1/4 inch thick. It may be useful to begin by “whacking” the dough to unfold it out, then switching to rolling. If the crust is cracking rather a lot, give it a pair minutes to heat up barely.
To switch your crust, gently roll it up onto your rolling pin and unroll within the pie pan, or rapidly (and confidently!) flip it into the pan. We selected to flip it. Press the crust into the pie pan so the underside edges are clean and patch any cracks with extra dough. Crimp the sides collectively along with your fingers or press with a fork.
If making a pie with a filling that requires baking (i.e. pumpkin pie, pecan pie, apple pie, berry pie — recipe coming quickly!), par-bake the crust for 20 minutes, till pale and dry to the contact. Then add your filling of selection and bake for an additional 30-45 minutes, or in response to the recipe’s directions. If making a pie with a uncooked/chilled filling (i.e. chocolate cream pie) it would be best to par-bake the crust by itself for a minimum of 30-35 minutes complete, till the sides are golden and starting to crisp, earlier than including your filling and chilling.
*Prep time consists of chilling for quarter-hour and prepare dinner time consists of par-baking solely.
*Vitamin info is a tough estimate.
Serving: 1 of 12 slices Energy: 136 Carbohydrates: 17.1 g Protein: 1 g Fats: 7 g Saturated Fats: 5.4 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.1 g Trans Fats: 0 g 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