Our new favorite pie crust.

Here is our new favorite gluten-free, dairy-free and vegan pie crust recipe. I hope that you enjoy it as much as we do. It is a sweet dough that can be filled and baked or pre-baked and filled with a favorite chilled pie filling.

1 c. sweet rice flour
1/4. c. amaranth flour
1/4 c. sorghum flour
1/4 c. millet flour
1/2 c. tapioca starch
1/2 tsp. salt
1/3 c. sugar
1 tsp. xanthan gum
1c. Nucoa margarine (dairy-free)- Chilled
(UPDATE 4/4/11 We used 1c. Spectrum Shortening and 2 Tbsp. cold water)
Ener-G foods egg-replacer = to 1 egg
1 tbsp. rice vinegar
1 tbsp. cold water.

In a food processor combine dry ingredients. Then add Nucoa cut into small pieces. Pulse until the margarine is cut into the dry ingredients. There shouldn’t be any large chunks visible. This can be done by hand with a pastry cutter or two forks.

Then add in the egg-replacer, vinegar and water. Pulse until they are mixed and a dough ball forms. Remove from processor and place 1/2 of the dough in between two pieces of waxed paper. Dough should not be sticky-wet. Sprinkle lightly with sweet rice flour if need be. Dough can be chilled at this point or rolled out and baked. Fill, cut vent holes and bake in a preheated 350′ convection oven (375 in a conventional). Bake until golden and fruit filling is bubbly. Cover with foil if crust get too dark during baking.

We used our favorite apple pie recipe and it turned out beautifully. Even our oldest who dislikes everything, enjoyed this crust. It was just as great the next day.

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5 Comments on Gluten-Free, Dairy-Free and Vegan Pie Crust Recipe

  1. Is this so sweet that it should be dessert only? Or maybe a pot pie savory in this would work? Looks good! Love amaranth, millet & sorghum grains.

  2. Nanci says:

    Thanks! You could just reduce the amount of sugar to two tablespoons. I haven’t made it as a savory crust, but I am sure that it would taste great. Please let me know how it works for you.

  3. http://gardenofgoodeatin.wordp.....n-pot-pie/

    Nanci! This was amazing!!! I linked you on my chicken pot pie blog post. My top crust was not as beautifully textured as yours, but sure did taste good.
    Thank you for sharing!!

  4. [...] Pie Crust (adapted from Allergy Sensitive Kitchen) [...]

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