Because Pie Crust deserves its own post.
If you bake regularly, you know baking is no joke. What happens in that hot oven is a chemical mystery of right proportions, mixing methods and the right conditions. You could have the exact amounts of ingredients but if you over mix or don’t have the precise temperature you may as well forget about an edible outcome.
To make matters worse, when you take away dairy and eggs, and occasionally gluten, it gets even trickier. Creating vegan baked goods is much more difficult because you are typically trying to recreate the original non-vegan version. Non vegan baked goods seem more forgiving of the culinary novice and allow for a greater margin of error. When you take away dairy and eggs, if you are not careful and mindful of the ingredients, your chances of the food tasting like toasty cardboard are increased greatly. No one wants to eat cardboard and at the same time no one likes to feel bad because of wasted food. So it’s a double lose situation when you fail for the first few times. But when you finally win at making something palatable and tasty the victory is much sweeter.
I love baking and I love baked goods but I know from many failures that I have to pay attention to the details and give baking the dedication it requires. Some recipes are easier to follow and others take a more intuitive approach. Or maybe that’s just me making excuses because I struggle to create master pieces. I wish my baking skills matched my baked desires.
One of those deceivingly easy things to make is Pie Crust. Pie crust is not that easy. Even though the list of ingredients has the potential to be very simple, if you estimate the wrong ratios and mix the dough for too long you can be sure to end up with a tough, dried up mess instead of the flaky pastry it was meant to be. It took me a few frustrating times to make something that would make me proud. Though I am exploring different recipes, this Easy Vegan Gluten Free Pie Crust Recipes is pretty darn good and did I mention super easy?
A few notes:
The food processor does not work for me. I prefer to use a whisk.
The water needs to be cold and mixed into the though slowly. Add a little water then mix, add a little water then mix.
This is an easy and simple recipe. There are many recipes out there with lots of steps. My goal for this recipe was to make it very simple and lazy person proof.
Don’t over mix! This causes the dough to shrink and also to become rubbery.
2.5 cup gluten free flour
2 tbsp ground flax
1 tsp salt
1/3 cup+ 1 tbsp coconut oil at room temperature
1/2 cup + 1 tbsp cold water
1. Heat oven to 350 Degrees Fahrenheit.
2. Mix the dry ingredients in a bowl.
3. Add 1/3 of the coconut oil and gently mix into the flour mixture, add another 1/3 and mix, add the last 1/3 and mix gently until it looks a little crumbly.
4. Add 1/2 cup water very slowly with mixing in between. Leave the remaining tablespoon of cold water for later.
5. Once the dough looks crumbly, pour it on a clean surface and roll it in to a ball (it will feel a little dry). Split the ball in two halves so they are more manageable. Start with one half, press one finger in the middle to make a deep dent. Add 1/2 a tbsp of cold water and mix. The dough should be more manageable. Do the same with the other half.
6. Press the dough into a 9” pie pan. I didn’t have a rolling pin so I did this in pieces/patches and it turned out fine.
7. Put in freezer for 15 minutes.
8. Remove from freezer and bake 12-15 minutes.
Yay, it’s done.
After adding the coconut oil:
After adding the water: