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Johnna's Basic Pie Crust, gluten-free, dairy-free, egg-free, vegan
Author
Johnna
Ingredients
2 1/2
cups
of Johnna’s Favorite Gluten-Free Flour Blend
1/4
teaspoon
salt
3
T
. granulated white sugar or coconut sugar
, which will make your crust a darker color
1
t
. guar gum
1/4
cup
shortening
(I use palm shortening OR coconut oil, not liquified)
1 1/2
sticks of Earth Balance Vegan Butter Substitute
, cold and cut into small pieces
1/2
cup
very cold water*
(I believe this is the trick to a good pie crust, water and butter must be cold)
*I start with ice water and measure out 1/2 cup after the water has been with ice for a few minutes.
Instructions
Mix flour, salt and sugar together.
Add shortening and break up with a pastry cutter.
Next add the butter substituteand mix with pastry cutter.
Begin adding the cold water, just a little at a time until you reach the texture of pie crust dough.
Divide dough into two equal balls and chill between two sheets of plastic wrap for 30 minutes.
Roll out 1 ball of dough for one regular size pie crust. Freeze other half of dough for use later.