Last weekend I took a class at The Natural Gourmet Institute in New York City all about the art of gluten-free pie, tart and quiche making. It was absolutely incredible and I had so much fun creating several pies and tarts in NGI’s gorgeous and state-of-the-art facilities. What a treat it was so get such individual hands-on instruction and have such an amazing bounty of vegan ingredients at my finger tips!
Today I want to share with you what will surely be the base for several pie recipes to come: a delicious, vegan and gluten-free buttery pie crust recipe! You will 100% never know this pie crust isn’t loaded with butter and wheat – typical ingredients in your average pie. This crust is easy to make, oh-so-flaky, and perfect for any sweet or savory pie, tart or quiche creation you come up with. When gluten-free baking is this simple, you can have your pie and eat it too (or two… or three… whoopsies).
Classic Buttery Pie Crust
(yields 1 crust)
adapted from a class taught by Rebecca Reilly
- 1 cup Hi Protein Blend (see recipe below)
- 2 Tablespoons sweet rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 6 tablespoons cold Earth Balance buttery spread
- 1/4 cup flax gel or 1 teaspoon agar
- 1 tablespoon vinegar
Hi Protein Flour Blend (yields 4 1/4 cups):
- 1 1/4 cups bean flour or chickpea flour
- 1 cup arrowroot starch, cornstarch or potato starch
- 1 cup tapioca flour
- 1 cup brown or white rice flour
Flour Blend Directions: Mix all flours together and store in the refrigerator for up to 6 months.
Pie Crust Directions:
1. Mix the Hi Protein Blend, sweet rice flour, salt and xanthan gum together.
2. Using your finger tips, work the Earth Balance into the dry ingredients to form a coarse meal.
3. Make a well in the center and put the flax gel/egg replacer and vinegar in. Mix together and incorporate the dry ingredients. Gather into a flat cake.
4. If the pastry is too soft to roll refrigerate for 30 minutes or longer.
5. Roll out pastry between 2 pieces cut from a large heavy-duty zip-lock bag or parchment paper. Use earth balance to butter a 9-inch removable bottom tart pan. Line the pan with the rolled pastry dough. Trim the edges or leave them rough if you are making a more rustic pie.
Preheat oven to 375 degrees F. Bake dough for 12 minutes on the bottom rack. Cool slightly.
For baking with filling:
Preheat oven to 425 degrees F. Placed the filled pie on the bottom rack and bake for 12 minutes. Lower the heat to 350 degrees F, raise the pie to the middle rack and continue baking for another 30 minutes or until done.
This crust is so buttery and rich and makes an absolutely perfect canvas for all of your holiday pie creations! I could literally eat it straight up (and did). I have some great recipes using this crust to share with you all soon, so stay tuned for some drool worth vegan and gluten-free treats later this week!
Hope everyone is having a great start to their final week in November! I have two and a half weeks left of school which will inevitably be insane (finals!) but then I will be free free free for two whole glorious weeks, to bake and cook to my vegan heart’s content! Weeeeeeeeeeee!! Looking forward to whipping up some vegan holiday cheer this December (where did the time go?!) as well as sharing some new fab vegan food and restaurant finds with you all. In the meantime, living off of Whole Foods hot bar dishes and homemade pie sounds incredible.
Your Vegan Girlfriend