Vegan Pie Crust - 2 Varieties: Wheat & Gluten-Free

With the 4th of July already at our door a homemade pie crust seemed more than appropriate. A homemade pie at any occasion is welcomed. I have made SO much pie crust in the last few weeks, trying it with coconut oil, trying it without, trying it with whole-wheat flour, trying it without gluten. Thankfully we walk and do yoga!! I have finally arrived at my top two favorite solutions, one is a simple gluten-free variety and the other is a whole-wheat version. I thought I'd include both so no matter what you have in your pantry, you can enjoy it too! Fill it with anything you desire in as many shapes as you desire. A recipe using this crust is coming soon. Get the recipe below or watch the how to video. 

Gluten-Free Pie Crust 
1 Cup Oat Flour (Gluten-free oats, blended into a fine flour)
½ Cup Starch (Corn, Arrowroot or Potato)
3/4 tsp Xanthum Gum 
¼ tsp Baking Powder
½ tsp Salt
4 Tbsp. Cold Coconut Oil + more if needed
1 Big Soft Medjool Date or 1 Tbsp Sweetener
¼ Cup Ice Water

Peaceful Preparation:

1. Combine the dry ingredients in a food processor or bowl, mix.
2. Add the cold solid coconut oil, soft date or sweetener (if using a bowl, opt for agave or coconut sugar.) Mix together until Lima bean / pea size pieces form.
3. Add the ice cold water, mix together and pulse several times until it clumps and binds. If needed add 1 tbsp of cold water and/or coconut oil as needed for desired texture. Turn dough on floured surface. Wrap in saran wrap. Refrigerate 45 min – 1-hour minimum. You can make the filling at this point. 
4. Remove from the fridge, let it sit for 10-15 minutes. Roll the dough on a floured surface until 1/8” thick. Use as desired. 

 
Whole Wheat Pie Crust
1 Cup Whole Wheat Flour
½ Cup All Purpose White Flour
¾ tsp Salt
¼ tsp Baking Powder
1 Tbsp Agave or preferred sweetener
4 Tbsp Coconut Oil + more if needed
¼ Cup Cold Water
Follow the directions as above. 

TIPS:
Gluten-Free Alt: In the gluten-free flour variety, skip the first 3 ingredients and use a Gluten-Free All Purpose Baking Mix.
OIL-FREE: You may replace coconut oil with earth balance butter, coconut butter or even 1 firm banana that has been refrigerated until cold. Use the food processor and it works excellent! I found the coconut oil led to the most perfect, flaky pie crust. The banana was a tad more chewy but still very good. 
Rolling Tips: A trick I recently learned is to take your rolling pin and whack the dough a few times. This awakens the dough, rub in your hands if needed to make pliable. Roll the dough clockwise, make lines in the flour to act as a guide. Roll from the center forward, stopping ¼” before the edge. Then make a slight turn and repeat, repeat, repeat until done. It works amazing! I’ve taken crappy dough that I thought would never work and used this method to make it into “that’s all you made” (as in, I want more) dough! No dough, is crappy dough, some solution can be had. 
Fix Crumbly Dough: Add more coconut oil and mix together, if needed add a splash of cold water. Works wonders!
Minimize it: You can get this recipe down to 3 ingredients, flour, coconut oil and water. I do love the little extra puff the baking powder brings, the taste of the salt and a little sweet if using in a dessert. 

Here is a different gluten-free crust recipe featured in a mixed berry pie! 

4th of July Inspo:
4th of July Vegan Meal Plan
Red, White & Blue Smoothie
Yogurt Parfait

Have a Happy 4th!

With love,
Christa Clark 

COMING SOON.....CHERRY HAND PIES....Delicious!