Alright, so I have a major confession to make. I hate the word “crust”. Like some people hate the word “moist”–I have no problem with that one. But the word “crust” just brings to mind yucky images and I just would rather not go there. However, I AM quite impressed with myself because I think I’ve turned a corner. Yes, my lovelies, I have begun to think maybe the word “crust” isn’t so awful, after I made this yummy Vegan & Gluten-Free Pie Crust. I’m writing about the crust because it was the only thing that turned-out right about the recipe I set out to make. So, #piefail, but #piecrustrocked. What can you do? LOL!
My hate of the word crust started at an early age. I can remember putting my hands over my ears anytime I thought someone might say it–which meant a lot of holidays I was hands-over-ears around dessert-time. Made for awkward conversation. But, I think I can finally get past that and stop being “the cousin that covers her ears like a weirdo” and become “the cousin that says “pass me the pie with the vegan and gluten-free CRUST really loudly”. Unfortunately, I think “like a weirdo” may still be on the end of my nickname.
Regardless, I’m pretty stoked about my chances that my relatives won’t even know that I’ve served them a Vegan & Gluten-Free Pie Crust under their holiday favorites. I mean, baking gluten-free is kinda hard…but this is like the PERFECT use. So easy, fast and way better than the store-bought-pie-crust-I-can’t-even-eat. Which makes this awesome. Just like that. Heh.
Vegan & Gluten-Free Pie Crust
- ¼ cup coconut oil, room temperature
- ¼ cup coconut milk (like what you use on cereal--no need to crack open a can)
- ½ tspn sugar
- ¼ tspn salt
- 1½ cup gluten-free flour blend (I use Bob's Redmill Baking Flour)
- Now, lots of other recipes will tell you how complex and problematic pie crusts are. Not me. This is easy.
- Dump all the dry ingredients together and stir.
- Mix coconut oil into dry ingredients with a fork.
- Add coconut milk.
- Put your hands in there and knead until everything is well combined--crumbly but well combined.
- Dump dough onto a lightly-floured tea towel or parchment paper to make lifting and putting in the pie pan easier (we'll get to that, just trust me--don't do it on a cutting board or your counter, put something under it that is pliable).
- Roll the dough flat. You can use a little more flour to coat your rolling pin, if necessary, just not too much or your pie crust will start to get tough.
- Lay pie pan face-down on top of the dough (yeah, you heard me right).
- Gently lift and flip pie pan/dough/towel as one.
- If pieces crumble off the side, that's ok--just mush pieces back in and fill-in holes.
- Do whatever it is you were planning--like little flippy edges or flowers or swirls...you go with it...it's your pie crust now!
- However, I don't recommend baking before you place your filling in...unless the pie recipe traditionally calls for it. But you can easily over-bake gluten-free stuff, so just be careful and check the crust often if you do choose to bake before filling.
S0, what do you think? Willing to try the vegan and gluten-free pie crust? Let me know how it turns-out by dropping a comment below!