Gluten Free Vegan Double Pie Crust
This gluten free and vegan pie crust is flaky and the best I've ever had!
Ingredients
- 2 ¼ cups Gluten Free Flour blend
- ¾ tsp salt
- ⅔ cup vegan butter
- 8-10 tbsp cold water
Instructions
- In a medium sized mixing bowl mix flour and salt. Cut in cold butter with a fork or pastry blender. Once the flour resembles coarse crumbles slowly add in cold water. Stir until it forms a ball.
- Divide the dough into equals parts and wrap and refrigerate for at least a half an hour.
- Press half the dough into a pie pan. Poke with a fork to make several holes in the bottom of the crust then fill.
- For the top of the pie crust roll inbetween two sheets of parchment paper that are sprinkled lightly with gluten free flour. Once rolled to desired thickness, peel off top sheet of parchment and plop the rolled crust on top of the pie. Peel off the other sheet of parchment.
- Optional: Brush top of crust with almond milk and cinnamon sugar.