Gluten Free Vegan Pie Crust

Learn how to make a basic beginner friendly pie crust that's vegan and free from gluten. Use it for all of your sweet and savoury dishes, each and everytime!

Course Baked goods

Cuisine American

Prep Time 40

Cook Time 10

Total Time 50

Servings people

Calories 237kcal

Author Charla

Ingredients

2 cups Charla's gluten free flour blend (250g)
2 tablespoon powdered coconut sugar (25g)(only use for a sweet pie crust)
½ teaspoon pink salt
6 tablespoon vegan butter (80g) chopped + must be COLD!
5 tablespoon vegan yoghurt (85g) (I used coconut yoghurt)
water (ice cold, if needed)
extra GF flour for dusting

Instructions

To make the dough

In a large bowl, add the gluten free flour, powdered coconut sugar (if making a sweet pie) and pink salt.
Add the butter to the flour and make a crumble, try not to breakdown the chunks of butter too much, if possible.
Add the coconut yoghurt and start to form a pliable dough (it won't be smooth and will have cracks, that's normal). The main focus is that the dough is firm enough to roll). Add ice cold water one tablespoon at a time, if needed.
Transfer the dough onto some plastic wrap/cling film and flatten it as you wrap it up. Place the dough in the freezer (yes that's right) to chill for 30 minutes or longer if it still feels too soft.

To roll out and shape the dough

Meanwhile grease an 8 inch ceramic or glass pie dish and set aside.
Unwrap the dough and turn it out on a lightly floured piece of parchment paper (make sure your workstation is big enough to accommodate rolling).
Lightly dust the rolling pin and roll out the dough so it is wider than the pie dish (I like to hover the dish over the dough to ensure accuracy) the dough should be about ⅛ inch in thickness or around that region.
Invert the pie dish over the dough that is rolled out and carefully flip everything over so the dough is now inside the dish.
Use the pads of your fingers/knuckles to neatly press the dough into the pie dish, a section at a time to lessen the chances of the dough ripping. If it does, it's okay, just use your fingers to repair it by smoothing out the dough or using abit of the excess dough.
Use kitchen scissors to trim off the extra at the top, trim so that only a small amount of extra dough is hanging from the dish.
Crimp the edges by using an index finger and thumb to push the pastry forward and use the forefinger of another hand to pinch the pastry.
Cover the pastry with plastic wrap/cling film and chill for 30 minutes - 1 hour or until you are ready to use it.

To blind bake the pie crust

Preheat the oven to 375F/180C.
Remove the pie crust from the refrigerator and unwrap.
Pierce the bottom of the crust with the tines of a fork.
Line the entire pie crust with parchment paper (be sure there is enough to cover it)
Fill the inside of the parchment paper with pie weights, dried beans or an oven proof filling of your choice (make sure it is completely filled and weighed down to retain its shape).
Place in the centre of an oven to par bake for roughly 10 minutes, until lightly golden.
Allow to cool before proceeding with your recipe.

Notes

I highly recommend weighing out your ingredients rather than solely depending on cups. This is important for achieving the best results possible.
This recipe is for a basic beginner friendly pie crust only, it doesn't include how to make a flaky crust.
This is the link that you will need to make Homemade Gluten Free Flour Blend.
This recipe is for an 8 inch ceramic pie dish.
The time that is listed in the recipe card doesnt include resting time.
DON'T throw away the dried beans if you are using them. Save yourself some money by storing the beans in a zip lock bag and freezing them and just thaw them out before doing your blind baking.
If the dough breaks apart while you are transferring it to the pie dish, simply use your fingers to re-shape it.
It is extremely important to use butter and yoghurt that is extremely COLD. Place the butter in the freezer for a short period of time prior to making the dough if you need to.
DON'T over work the dough, you just want to form a dough ball and retain some chunks of butter if possible.
Add the ice cold water a tablespoon at a time, if needed to form the dough.
If you don't plan on using the pie crust straight away, keep it refrigerated for up to 2 days.
YOU MUST BLIND BAKE the pie crust at some point, DON'T use it in its raw state.

Nutrition