This useful vegan Gluten-free recipe gives you a delicious pie crust that you can use for both sweet pies as well as savory quiches.
Yield: Serves 8
PrepTime: 15 minutes
Cook Time: 30 minutes
This useful recipe gives you a delicious pie crust that you can use for both sweet pies as well as savory quiches. You can bake the crust on its own and then fill it up with bake-free goodies, or you can include whatever fantastic filling you’ve got along with the crust in the oven. Give a person a pie, you feed them for a day, give them a pie crust recipe and you feed them for a lifetime.
- 1 cup brown rice flour
- 1/2 cup sesame seeds, ground (or pecans, ground)
- 1/3 cup sorghum flour (or brown rice flour)
- 6 tablespoons vegetable shortening, non-hydrogenated (coconut oil and oleic sunflower oil are also possible choices)
- 4 tablespoons water (possibly more)
- 2 tablespoons tapioca flour
- 1/4 teaspoon sea salt
- Take a pie dish and oil it. Take the flour sesame seed, tapioca, and salt and mix them in a bowl. Next, cut the shortening (or oil) into this mixture with a fork and a knife. Add water and mix it well. The aim is for the dough to be wet enough that it sticks together when you press it so that it will form a ball easily. This might mean you need to add more water than is included in the ingredient list. Still, better to be safe than sorry and up with a too watery dough, so start with the advised amount.
- Put the dough into a pie dish and press it gently out across the bottom, so that it forms an even layer. With a fork, poke holes into the crust, to avoid it puffing.
- The pastry itself will need to be baked for 25-30 minutes at 350˚F. If your filling needs longer, then that’s fine. Alternatively, if your filling does not need to be baked, then you can add it in after the pastry has cooled.
Nutrition Facts Per Serving
- Calories 242
- Protein 4 g
- Cholesterol 0 mg
- Fat 15 g
- Carbohydrates 24 g
- Fiber 2 g
- Sodium 62 mg