This crust is so yummy! Thick, flaky, and crispy. It’s all you could wish for a pie flavored to your taste. This recipe makes one crust, with excess dough for designs on top of your pie. You could also just make two pies without any top layer of crust with this recipe. Or make one pie and freeze the other half for later! Multiple ways to enjoy it! 15 mins to make.

Ingredients

1. 2 cups gf all purpose flour of choice, if xantham gum free, *see notes
2. 1 tsp salt
3. 1 cup soy free vegan butter, palm shortening, or refined coconut oil (if you can do coconut)
4. 1/2 cup cold water
5. 1/4 cup sugar (only add 1 TB sugar if making a savory pie)

Directions

1. Preheat oven to 425.
2. Mix all ingredients together thoroughly, then press half of the dough into the bottom of a lightly oiled 9 inch pie dish. (The dough should be slightly sticky, add 1-3 TB extra water if too crumbly.)
3. Wrap the other half of the dough in seran-wrap and place in fridge, till ready to use. This half will be used on top of your pie after you add in your desired filling.
4. Poke 15-18 holes in the bottom and sides to help crust not bubble up.
5. Bake 10-12 mins, or till crust is slightly crispy and golden.

Notes:

* if xantham gum free, use any gluten free flour blend you’d like with an added 1/2 tsp guar gum. I would recommend the following blend: 1 cup rice flour, 1/2 cup oat flour, 1/4 cup tapioca, 1/4 cup potato flour, and 1/2 tsp guar gum.