This took some serious consideration to compile, but I’m exceptionally happy with the result! It’s flaky and tastes like a REAL pie crust! Quite the feat!
I also made my own vegan and gluten-free flour!
This recipe makes a double pie crust, so if you only need one layer, put the other half in the freezer for another day (otherwise, it keeps in the fridge for 3 days).
3 cups (420 g) Mary’s Vegan and Gluten-Free Pie Crust Flour
1 tsp Himalayn Sea Salt
339 g of vegan butter (or 1 ½ boxes of Miyoko Unsalted butter) ½ inch pieces
4 tbsp aquafaba (cold)
½ lemon, squeezed
¼-1/3 cup (or more) ice water
Use the food processor with the pastry blade. Add flour and salt. Pulse to combine. Add chilled butter and pulse several times until butter is the size of large peas.
Pour in the aquafaba and lemon. Pulse to combine.
With the food processor running, slowly add the cold water through the chute. Pour a few tablespoons at a time and eye how much you need. When the mixture comes together, stop mixing (in Chicago’s climate, I use 1/3 cup).
Divide dough between two sheets of plastic wrap, flattening each into a 12” round disc. Put in the freezer for 20-30. Otherwise, set in the fridge overnight and I put it in the freezer for 20 minutes before using.
Take the top piece of plastic off and it was easier to get in the pie dish by inverting the dish and then flipping over, pressing the dough into the container and removing the other piece of plastic.
Fill your pie with what ingredients you’ll be using, like my Vegan and Gluten-Free Apple Pie.
Then get the other pie crust from the freezer, remove the top piece of plastic wrap and you’ll have no problem flipping it over and placing it on top of the filling. Then remove the other piece of plastic.
Trim the dough edges and crimp the edges (that’s what I need to work on!)
Make sure to make 4 slices in your top dough so pie can vent!
TO BLIND BAKE:
Preheat oven to 425.
Remove one pie disc from the freezer and follow the instructions by inverting the pie dish and then flip over to get the dough into the dish. Then press the dough into your plate and remove the piece of plastic.
Prick the dough all over with a fork and line the bottom with a piece of parchment paper.
Fill with pie weights, beans or rice.
Bake for approximately 12-15 minutes until edges start to brown. Remove the pie weights and the parchment—bake for 5 minutes longer (until bottom and sides are lightly browned).
Cool the crust completely before filling in your pie.