It's a sad but true - most of you will come home from the market today feeling dejected. All you wanted was a little bit of familiarity this Thanksgiving. And, to your utter dismay, the store was out of the only vegan / gluten free pie crust available. More than one of us have come to the point of tears - wishing for just a moment that you could have a tiny sliver of the buttery crust pumpkin cheesecake that your aunt brought to dinner. ALAS! There is hope!
I come bearing the fruits & trials of many Thanksgivings past. This kid tested, mother approved pie crust recipe is a conglomeration of a handful of recipes, sprinkled with a bit of my own baking magic (aka dumb luck). Try it. I GUARANTEE that if you don't like it - I'll eat my hat. And like, a really good hat too.
Vegan Gluten Free Pie Crust
makes two 8" pie crusts
1/2 c crushed almond pieces
1/2 c + 2 Tbsp coconut flour
3/4 c quinoa flour
3/4 c rice flour
1/2 c cornstarch
2 1/2 Tbsp ground flaxseeds
1 c Earth Balance vegan margarine
1 tsp salt
1 Tbsp sugar
3 Tbsp ice water
In a food processor, combine flour, almond, salt and sugar until almond pieces are almost completely ground. Add earth balance and pulse until almost combined. Add water and pulse until just blended. If need be, add a bit more water until texture is pliable and dough-like. Divide in two, gather into a ball and press into a disc. Roll out to 1/4 inch thick on a lightly rice floured surface and fit into an 8" pie pan. You don't have to refrigerate until ready to use. In fact, I like using it right away.
Love you, mean it
Emily
photo via what's cookin
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