I know this post is too late for Thanksgiving, but maybe a Christmas pie or tart is on the menu? I sure hope so because this crust will surely elevate any pie filling. And I am happy to report that this recipe is ideal for any filling from baked fruity pies to decadent chocolate custards, or light airy whipped desserts. It falls between a traditional pie crust and shortdough crust in terms of texture and sweetness. If you have the right flour blend, you really can’t go wrong. Alternately, oat flour is a great option if you cannot acquire a blend that you like. I filled my crust with a vegan no-bake pumpkin pudding to create a memorable tart that I plan to make every fall. I also made the chocolate version of the crust, which I used as a base for indulgent Chocolate Bourbon Pecan Bars, which are also dairy free and gluten free. I hope you now have a healthy go-to pie crust recipe that you can count on for a variety of yummy pastries.
Gluten-free/Vegan Pie Crust (makes two 9 inch pies)
3 c oat flour or gluten-free pastry/pie crust blend
½ tsp salt
1 tsp cinnamon
2/3 c coconut sugar
2/3 c melted coconut oil
3 flax eggs (1/4 c plus 2 tbsp water mixed with 3 tbsp flax seed)
A tablespoon or two of water, if needed
Blend dry ingredients in food processor. Add coconut oil and flax eggs. If it doesn’t quite bind add a little water or another flax egg. Transfer to a floured cutting board and gently knead to incorporate all ingredients. Press into a disk then press into a tart or pie pan with damp fingers. Blind bake for 5 minutes if the filling will be baked or bake for 10-12 minutes if you are adding a no-bake filling.
*For chocolate crust substitute cocoa powder for ½ c of flour and add 1 tbsp maple syrup