gluten free / vegan pie crust
January 20, 2013,
Posted in Corn, Desserts, Gluten Free, Main Entree, Vegan, Vegetarian Comments:
Gluten free / vegan pie crust
Ingredients
- 1/2 c. Nondairy butter
- 3/4 c. rice flour
- 3/4 c. potato starch
- 1/2 c. cornstarch
- 1/4 c. quinoa flour
- 1 tsp. xanathan gum
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. lemon juice
- 4-6 Tbs. water
Optional
- 1 Tbs. sugar (for fruit pies, you can add some sugar to the crust to be a little sweeter)
Note
I created this crust recipe for a gluten free baking contest that I entered in the Fall of 2012 (I won first place in the contest :)). I made these crusts in mini quiche pans and then filled them with a savory halibut dip. In addition to the recipe noted, you can add herbs and spices in. For savory dishes, you can add rosemary and garlic powder and cor sweet pies you can add cinnamon and orange rind...be creative!
Directions
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1.
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| Mix all dry ingredients with non-dairy butter in a food processor; pulse until butter is about the size of peas. |
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2.
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| Slowly add in liquids, one tablespoon at a time. |
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3.
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| Dough should resemble that of "normal" pie crust, so if it is too dry, add more water, one teaspoon at a time. |
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4.
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| Roll crust out between two sheets of wax paper and put into pans sprayed with non-stick spray. (you can use mini quiche pans, regular quiche pans, pie pans, tart pans, etc.) |
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5.
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| THIS PART IS IMPORTANT FOR A FLAKY CRUST: PUT INTO THE FREEZER FOR 30 MINUTES BEFORE BAKING. If the dough is very cold before baking, you'll have a flakier crust. |
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6.
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| Preheat oven to 350 degrees F while the dough is cooling. One oven is preheated, bake at 350 for 30 minutes. |
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7.
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| Remove from the oven, fill with your quiche or pie mixture and bake according to your other recipe instructions. At this point you can freeze the crust to use later. |
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