Vegan Pie Crust
Ingredients:
1.5 cups of almond flour
3/4 cups gluten-free all purpose flour (I used Bob's Red Mill)
1 tbsp coconut sugar (can substitute cane sugar or xylitol)
1 tbsp psyllium husk powder
1/4 tsp sea salt
4-6 tbsp of water
Directions:
Mix together almond flour, gluten-free all purpose flour, coconut sugar, psyllium husk powder and salt.
Add in water 1 tbsp at a time until desired consistency, about 5-6 tbsps.
Form dough into cohesive ball with your hands, if sticky, add all purpose flour
Place the ball of dough on a large piece of parchment paper or other clean surface sprinkled with gluten free flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, then use a rolling pin to roll it into an even circle about 12 inches in diameter
Use the parchment paper or rolling pin to carefully place the dough into your GREASED 9 inch pie plate. It's okay if it's not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.
With a fork, poke holes all over the bottom to the crust
For no-bake pies: Bake the crust at 350 degrees F for 30 minutes until golden brown. Let cool for 15-20 minutes before filling. No need to use pie weights, this pie crust will not shrink!
For cooked pies: Pre-bake the crust for 10 minutes at 350 degrees F, then fill and bake as directed from whichever pie recipe you are using.
NOTES:
The crust is best using fine almond flour, but almond meal works too.
If you don't need the crust to be gluten free, you can substitute all purpose flour for the gluten free flour. I used Bob's Red Mill 1:1 Baking Flour.
The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. It can also be frozen and then thawed before using.
For a top and bottom crust pie (such as Vegan Pot Pie or a dessert pie with a top crust) simply double the recipe.
