This vegan, gluten free crust is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! – Veronica
- 2 cups gluten free flour (I like Bob’s Red Mill)
- 2 tbsp. raw coconut sugar
- ½ tsp. organic sea salt
- 1 tbsp. Chef V’s Chia Seed Egg Substitute
- 1/3 cup water (add tbsp. more at a time if to dry)
- 1-cup organic unsweetened almond milk
Preheat oven for 450°F. In a large mixing bowl, mix flour, salt and sugar. Add coconut oil and mix until crumbly.
Add egg substitute and mix in well, mixture should still be crumbly. Add water by stirring in one tablespoon at a time until the dough holds together for rolling. It is better to be more moist than too dry.
Cut mixture in a half add roll into two balls (one for crust and one for topping). Flour a sheet of parchment paper or wax paper on a flat surface. Shape balls into disc shapes and place on surface.
Cover the dough with an additional piece of wax paper Roll crust out to slightly bigger than your pie tin. Remove the top wax paper, place your hand under the bottom piece of wax paper and turn over into your pie dish.
Slowly remove the wax paper from the top of the crust. If it breaks up just mold it back together. Press edges on crust with a fork to crimp the edges. Pierce bottom slightly with a fork. Add pie mixture.