Easy Gluten Free Pie Crust - Egg Free with Dairy Free & Vegan Option
I promise you're going to fall in love with this easy flakey pie crust recipe that has a rich buttery flavour! With just 7 natural simple ingredients (NO SHORTENING HERE) this pie crust is not only free of gluten and eggs but also bursting with flavour and flakiness. With a vegan (dairy free) option, I hope absolutely everyone can enjoy an irresistible pie this holiday season!
267gCold Unsalted Butter, cubed*see notes for dairy free & vegan
110mLAquafaba, cold
1seedsVanilla Bean, seeds from*optional
INSTRUCTIONS
Step 1: Mix the Dry Ingredients
Measure all dry ingredients directly into bowl of food processor. If using vanilla beans, rub them into sugar before adding.
160 g Sweet Rice Flour, 147 g Sorghum Flour, 80 g Tapioca Starch, 3/4 tsp Sea Salt, 1 1/2 tsp Cane Sugar
Pulse on high 5-6 times
Step 2: Incorporate the fats
Add cubbed cold butter (or cubbed cold, solid coconut oil) into food processor & pulse 7-10 times until fat has broken down into pea sized pieces. DON'T mix more than needed.
Step 3: Bringing it together
Drizzle cold aquafaba over the mixture directly into the food processor. Pulse 20-25x until the dough JUST starts to come together. You want it to be moist enough to form a ball but not too sticky. Test by pinching a piece of dough and if it comes together then it is done! Do NOT over mix. See note post above for more details and pictures.
Step 4: Forming the dough
Transfer the dough onto a piece of parchment paper or a stone countertop and gently press it into a ball. Make sure to RESIST THE URGE TO CONTINUE KNEEDING. Just need to bring the dough together, it should not be smooth.
Flatten each piece into a disc, wrap it in plastic wrap, and refrigerate for 1 hour. Don't skip this step.
Split the dough depending on what type of pie crust you're making:Single Crust: 2 equal pieces (makes 2 crusts). Crust with lattice top: Cut into 2 pieces - 1 slightly larger piece for the base and 1 slightly smaller piece for the lattice top.Double Crust: 2 equal pieces.
You're ready to use this lovely pie crust for to bake your favourite pie!
Video
Notes
For Dairy Free & Vegan Option
Use Coconut Oil to replace the cold cubbed butter. Please watch my video above for an easy tip to help keep your coconut oil solid and easy to use for this recipe!
More Recipes & Videos coming soon so please visit again!
Nutrition
Nutrition Facts
Easy Gluten Free Pie Crust - Egg Free with Dairy Free & Vegan Option
Serving Size
1 piece
Amount per Serving
Calories
414
% Daily Value*
Fat
18.9
g
29
%
Saturated Fat
11.4
g
71
%
Cholesterol
48
mg
16
%
Sodium
252
mg
11
%
Potassium
11
mg
0
%
Carbohydrates
55.9
g
19
%
Fiber
2.2
g
9
%
Sugar
1.1
g
1
%
Protein
4.7
g
9
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!