Vegan Gluten/Dairy/Soy/Egg Free. A basic multipurpose pie Crust that is fantastically easy to make and work with.
- Prep Time :
15 min - Ready Time :
15 min
Servings
Ingredients
- 1 cup Tapioca Flour (or Arrowroot, or Potato)
- 3/4 cup Sweet Rice Flour
- 1/2 cup Millet Flour
- 1 tablespoon Sugar
- 1/2 teaspoon Salt
- 1 stick Softened Earth Balance Buttery Stick
- 2 tablespoons Flax Meal + 3 TBS of Hot water (mix to create gel)
- 1/2 teaspoon Xanthan Gum (Or Guar Gum)
- 4 1/2 tablespoons Organic Applesauce
- 1/2 teaspoon Baking Powder
Directions
If you know anything about me- at this point you know that when it comes to Gluten Free baking- its highly important to me that the experience should be just as fun and easy as the baking you were used to before making the switch to this diet. Gluten Free Pie Crust has the reputation of crumbling apart as you try to put your pie together- yielding an ugly messy looking pie. It might be tasty- but who wants to serve an ugly pie? Not me..
So I spent days and more days.. making crust after crust. I’m so happy I did- (and I think you will be too)
This recipe is your basic run of the mill multipurpose Pie Crust used for anything and everything. If you feel like trying something a little extra fun check out my Gluten Free/Vegan Hazelnut Pie Crust OR the Oatmeal and Sweet Rice Pie Crust
- In a Bowl Combine Flours, Xanthan, Salt, Sugar and baking Powder.
- Make Flax Gel by combing the Flax Meal and Hot water.
- Cut in the Softened Butter and Flax meal Gel.
- Add in the Applesauce and using your hands combine into dough.
- Roll out on a sheet of plastic wrap or Wax Paper. Sprinkle with one Tbs of Sweet Rice Flour to prevent sticking.
- Use however you would like and Bake according to the recipe you are using. If Baking alone- bake at 350 Degrees 35 minutes or so.
This Crust will make 2 thin Crust or 1 large thick crust. Keep the crust covered well if you are not rolling out right away as it will dry out and lose some of its elasticity. If this happens add a little bit of additional applesauce so that the dough does not fall apart when Rolling.
{ 11 comments… read them below or add one }
I love your tasty gf & vegan pie crust!! I made it yesterday & It wass ooh so tasty & fab! Thanks again!
I love your lovely blog!! You make great & tasty recipes! Many greetings from a foodie fan from Brussles, Belgium!
Loving your blog! Can't wait to try these recipes out. We are pretty new to this way of cooking/baking so it's amazing to have some tried and true recipes to lean on. Do you think that one could replace the Earth Balance stick with butter or coconut oil? for some reason my son can have lots of butter…just no other dairy, so i like to pack that healthy fat into his diet.
Thanks!
Tiffany
Hey Tiffany! Thank you!! You can ALWAYS use regular butter in place of the Earth Balance. It will work exactly the same way- Coconut Oil- I have worked with some- but am not quite as comfortable with- I think it would be worth a shot though
I just know Butter and Earth Balance hold their solid state at room temp beautifully- which many times is something I need to happen. If you experiment with Coconut Oil I would LOVE to hear about your results!
Brittany,
My aunt is very allergic to soy. I just wanted to mention that the buttery sticks from Earth Balance include soy oil in them. When I bake for her we use palm oil in our pie crusts. It is hard to imitate that yummy buttery flavor. Another thing I’ve done is use lard. That made a surprisingly nice tasting crust (I know it’s not vegan).
Thanks for the recipe. I will have to try it with the palm oil this Thanksgiving for an apple pie. Can it be shaped and molded like a regular pie crust?
Hi Caryn! I did know this.. I've actually sent several request to Earth Balance requesting they make a Soy free Butter Stick.
However- they DO sell butter in a tub that is soy free. I stick of butter = 1/2 cup of Butter or (8 TBS)
So You can just use this soy free earth balance in place- just measure it using TBS's instead!
This crust works exactly like regular pie crust- (If not better) it will not crumble and fall into a million pieces Just make sure to keep it moist and covered- because it does not contain eggs if its left out on the counter uncovered it will begin to lose its elasticity. Though this problem can be corrected by adding some additional applesauce!. I often like to roll it out on parchment paper- just to make life easier. But this is not required. I was determined to create several pie crust that functioned just as beautifully as the crust we all used to enjoy working with
I have died and gone to heaven, this just came out of the oven and tastes better than the pot pie I remember from my childhood. I used coconut oil in the basic crust recipe and brown rice flour (no sweet rice flour on hand). Have to say the crust doesn’t roll well as the coconut oil is barely solid at room temp, it made picture perfect pastry crust up until that point (nice crumbly texture) but once I tried rolling it I couldn’t get it transferred to the pan in one piece so I just pressed it into the pan and for the top I hand flattened it ad much as I could to cover the top (perfect if I do say so myself). This is also the first time I used the flax gel “egg” beautifu, and the arrowroot sauce? Amazing, I didn’t have the chicken stock so just did the water such a forgiving recipe. THANK YOU!
Sweet Rice Flour is MUCH stickier than brown rice flour and is what holds this crust together
Im honestly surprised to hear that the crust worked at all using the brown rice flour! (But happy to hear so!) Glad you enjoyed it!
Hi Brittany,
Thank you for your recipe! May I know if I can substitute the xanthan gum with psyllium instead?
All I can say is experiment at your own risk
I’m not sure exactly what will happen..
Is there a substitute for the flax meal, sweet rice flour, & millet flour? I have never heard of these ingredients before. What I am trying to make is a low protein version of this and thought it might work with the tapioca flour and xanthan gum since neither of them have protein. Thanks!
Has anyone experimented with making and freezing with this crust? I am the only GF in the house and I bought a mini pie maker in hopes of making multiples and freezing. I’m not sure at what stage to freeze the pie either (per or post baking) thanks for any advice!