It wasn’t too long ago that I posted a recipe for gluten free pumpkin pie. Since then I’ve gotten several requests for a vegan pie crust recipe. Just the crust? Yes. Apparently, gluten free vegan bakers have already mastered an egg free filling. Some substitute tofu (and a little extra sugar) in place of sweetened, condensed milk. Others add a small amount of gluten free flour to the filling as a thickener.
I used Hemp Dream in the tarts pictured above. For most baking, I prefer Tempt Hempmilk, but I needed to avoid anything with sea salt for a special request. Just a reminder – it’s always a good idea to read the labels even if you purchase the same product all the time.
I adapted my regular crust recipe for Let’s Lunch on twitter. Today it’s all about fall desserts.
Vegan pie crust
Combine dry ingredients in a large bowl:
2 cups gluten free flour*
2 teaspoons xanthan gum
1 teaspoon egg replacer
1 teaspoon baking powder
3/4 teaspoon salt
Add to dry ingredients and mix until crumbly:
10 tablespoons organic palm shortening, cold
Then add to bowl:
2 tablespoons cold water
2 tablespoons agave nectar
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
After gathering dough into a ball, wrap and let rest in fridge for about an hour. Then roll out on freezer paper sprinkled with powdered sugar or roll between sheets of parchment paper.
For these tarts, I let the pie crust dough get too cold and hard (which makes it nearly impossible to roll out) so I pinched off pieces and pressed the dough into a half sheet pan. And it’s still tender and slightly flaky. Without that pesky gluten formation, gluten free pie crust can be very forgiving.
*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch
I copied this from Cheryl Tan’s A Tiger in the Kitchen –
And don’t forget to check out other Let’s Lunchers’ fab fall desserts:
Cathy‘s Fuyu Persimmon Rum Raisin Bread Pudding at Showfood Chef
Danielle‘s Cranberry Lime Tart at Bon Vivant
Ellise‘s Peanut Butter Pie at Cowgirl Chef
Joan‘s Upside Down Fruit & Cornbread Cake
Karen‘s Apple Ice-Cream & Gingersnaps at Geofooding
Stephanie‘s Apple Galette with Blue Cheese & Walnuts at The Cosmic Cowgirl