Vegan & Gluten-Free Pie Crust

• Vegan
• Gluten free

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 1 1/2 cup Gluten-free flour blend
  • 1/4 Tspn salt
  • 1/2 Tspn sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on nerdymamma.com

Description

Ingredients

• ¼ cup coconut oil, room temperature
• ¼ cup coconut milk (like what you use on cereal--no need to crack open a can)
• ½ tspn sugar
• ¼ tspn salt
• 1½ cup gluten-free flour blend (I use Bobs Redmill Baking Flour)

Directions

• Now, lots of other recipes will tell you how complex and problematic pie crusts are. Not me. This is easy.
• Dump all the dry ingredients together and stir.
• Mix coconut oil into dry ingredients with a fork.
• Add coconut milk.
• Put your hands in there and knead until everything is well combined--crumbly but well combined.
• Dump dough onto a lightly-floured tea towel or parchment paper to make lifting and putting in the pie pan easier (well get to that, just trust me--dont do it on a cutting board or your counter, put something under it that is pliable).
• Roll the dough flat. You can use a little more flour to coat your rolling pin, if necessary, just not too much or your pie crust will start to get tough.
• Lay pie pan face-down on top of the dough (yeah, you heard me right).
• Gently lift and flip pie pan/dough/towel as one.
• If pieces crumble off the side, thats ok--just mush pieces back in and fill-in holes.
• Do whatever it is you were planning--like little flippy edges or flowers or swirls...you go with it...its your pie crust now!
• However, I dont recommend baking before you place your filling in...unless the pie recipe traditionally calls for it. But you can easily over-bake gluten-free stuff, so just be careful and check the crust often if you do choose to bake before filling.

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