Johnna's Basic Pie Crust, gluten-free, dairy-free, egg-free, vegan
of Johnna’s Favorite Gluten-Free Flour Blend
. granulated white sugar or coconut sugar
, which will make your crust a darker color
. guar gum
(I use palm shortening OR coconut oil, not liquified)
sticks of Earth Balance Vegan Butter Substitute
, cold and cut into small pieces
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.
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.