I am a lover of all things pie.
When I was little I used to eat as little of the pie crust as possible.
Filling only please.
But now my tastes are much more refined and I have grown to love, love, love pie crusts. I’m not overly picky on pie crusts though. It doesn’t need to be light and flaky. It just needs to be yummy and homemade (yes, I guess I’m a pie crust snob too).
This pie crust is so good. You won’t even notice that it’s gluten-free, dairy-free, or egg-free.
I know, it’s hard to believe. You could definitely add an egg and use real butter, but if that doesn’t fit your dietary requirements, you will still be able to enjoy a delicious homemade pie!
We made this today and used our yummy Vegetable Potpie filling. I would definitely use this to make a fruit pie or a quiche. In fact, I will be making another pie soon enough as I doubled the recipe and froze what I didn’t use today (don’t you love it when that happens?).
Gluten-Free, Dairy-Free, Egg-Free Pie Crust Recipe
1 1/4 cups gluten-free flour mix (I used my non-bean mix)
½ cup millet flour
1/3 cup brown rice flour
1/2 tsp sea salt
3/4 cup Earth Balance butter, cold and cut into small pieces (I freeze mine until I’m ready to use them)
2 1/2 tablespoons of ground flax combined with 3 tablespoons of water 1 tbsp agave / honey / maple syrup
10 tbsp ice cold water
Extra flour for rolling the dough (I used brown rice flour)
Combine the flours, the sea salt, and the Earth Balance butter in a food processor. Process until the butter resembles pea-sized crumbs. Yes, a food processor – don’t you love that?
In a large bowl, make the flax mixture by combining the ground flax with the 3 tablespoons of water, let it sit for a moment. Add the flour and butter mixture and the agave to the flax mixture. Add the cold water slowly until you can form a ball/dough (you may not need all of the cold water). Cut the dough in half and roll one half into a 13-inch circle (or to fit the size of your pie plate).
Place rolled dough into your pie plate. If the dough tears, press it into the plate. Refrigerate until ready to use. Refrigerate the second half of the pie dough as well. It will be used as the top of the pie.
Once you have filled your pie crust with your desired filling, roll out the remaining pie dough and place on top of filling. Pinch edges and paint dough with melted Earth Balance butter just before putting in the oven. Alternatively you could cut the dough into shapes and place on top of the filling (see my picture).
Bake for 35 minutes at 325 degrees F – keep a close eye on your pie.
- The flax and water mixture replaces one egg. But the crust looks glorious with the ground flax The Earth Balance butter replaces real butter.
- If you want enough for two pies, simply double the above recipe.
- Like with any pie crust recipe, it’s best if your ingredients are as cold as possible, chill your bowl too if time permits.
- Notice my fancy-schmancy hearts! It was probably easier than placing the rolled dough on top of my filling and pinching. And doesn’t it look sooooo cute? I find that shaped-anything looks much more enticing to a three-year old!
In case you’re wondering, my favourite pie is raspberry!
This post is linked up to Gluten-Free Holiday celebrations. Visit Gluten-Free Easily by next Wednesday, November 17th, and join in the awesome giveaway that’s going on!
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