3 Ingredient Gluten Free Pie Crust (Dairy Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Whisked egg

• Oils & Vinegars

  • 2 1/3 tbsp Coconut oil

• Drinks

  • 1/2 tbsp Water or juice

Found on cottercrunch.com

Description

Ingredients

• 4 1/2 c cubed gluten free bread. We used Udis gluten free sandwich bread. About Half a loaf. gluten free sandwich bread works best.
• 1 whisked egg
• 2 tbsp 1 tsp coconut oil (softened not melted) or butter sliced
• 1/2 tbsp water or juice (acv) if needed Optional if bread is too dry when grinding

Directions

• Cut your bread into cubes.
• Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
• Add in your whisked egg. Pulse a few times.
• Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
• After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled for at least 2-3 hours.
• Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
• Roll into 1/8th in to 1/4 in crust.
• This amount of crust will make enough for 6 hand pies and a pot pie.
• If you want to make a gluten free pie crust (9 inch), a little over half a loaf bread should work for the dough. But I would Make 2 batches and then combine dough in case you need extra patching up the pie crust. You can freeze the rest. There will be extra to hang over the pie plate to crinkle crust. Make sure to pierce the bottom with a fork.
• Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
• Hand pies bake faster.
• Baking times depend on your oven type of bread, so check at 30 minutes
• Vegan option below
• if you want to use this as sweet pie crust You could add in a tablespoon of sugar or try using a sweet gluten free bread like cinnamon bread, etc.

Nutrition