So, this was my first Thanksgiving where I was gluten free (and plant-based). Desserts have always been the thing I bring to every holiday. While I have come up with some delish vegan and gluten free desserts, I had yet to tackle pie dough. I am really one to just desire the filling, but everyone else wants the crust. So, I decided to create something that I could eat too. The results were awesome! I had sworn off xanthem gum because I just didn’t want to use it. I have since learned that it really helps to make things roll out better and hold together. Up to you. I didn’t try this recipe without it, so, if you do, please let me know if it worked or not. Thanks!
This recipe was adapted from a Martha Stewart recipe I used to use. It used her recipe as my flour:margarine ratio, everything else changed.
Makes 2 8-10 inch pie crusts, single crust pies, or 1 double crust
Ingredients:
- 2 1/2 cups of flour-I used 325 g of King Arthur Gluten Free Multi-Purpose
- 1 tsp salt
- 2 tsp raw sugar
- 1/2 tsp xantham gum (only if making gluten free)
- 1 tbsp rice vinegar, or could use apple cider vinegar instead
- 1 cup of Earth Balance margarine, cut into pieces (2 sticks)
- 1/4-1/2 cup ice water
Instructions:
- Weigh your flour, this is KEY when baking gluten free, as all blends weigh different amounts. You could also make this with using traditional flour, use 2 1/2 cups if doing so.
- Place flour, salt, and sugar, and xanthem gum into food processor and pulse to blend
- Add margarine & vinegar and pulse until you have a shaggy dough
- With the motor running, add in the water slowly until the dough comes together in a ball. This should happen quickly. Be careful not to add too much, as you don’t want a wet and sticky dough. The dough should feel soft, not wet and sticky. If you add too much water-don’t fret. Take the dough out of the food processor and sprinkle with additional flour. Kneed in until you have a soft, dough-like texture.
- Divide dough into 2 pieces and flatten into disks.
- Wrap in plastic wrap and place into fridge overnight or for a few hours before rolling out. Dough can also be frozen. We froze this a week ahead of time, and it rolled out fine (not as well as without freezing, but it worked out just fine!).
- To roll: place plastic wrap on cutting board. Sprinkle with flour. Cover disk with another layer of plastic wrap and roll until desired size is achieved. We use a pie plate to help measure.
I use plastic wrap because it helps me from having to add too much additional flour to prevent the dough from sticking to the rolling pin.
- Fill with your favorite ingredients; here’s a picture of our apple pie.
- 2½ cups of flour-I used 325 g of King Arthur Gluten Free Multi-Purpose
- 1 tsp salt
- 2 tsp raw sugar
- ½ tsp xantham gum (only if making gluten free)
- 1 tbsp rice vinegar
- 1 cup of Earth Balance margarine, cut into pieces (2 sticks)
- ¼-1/2 cup ice water
- Weigh flour, this is KEY when baking gluten free, as all blends weigh different amounts
- Place flour, salt, and sugar into food processor and pulse to blend
- Add margarine & vinegar and pulse until you have a shaggy dough
- With the motor running, add in the water slowly until the dough comes together in a ball. This should happen quickly. Be careful not to add too much, as you don't want a wet and sticky dough. The dough should feel soft, not wet and sticky. If you add too much water-don't fret. Take the dough out of the food processor and sprinkle with additional flour. Kneed in until you have a soft, dough-like texture.
- Divide dough into 2 pieces and flatten into disks.
- Wrap in plastic wrap and place into fridge overnight or for a few hours before rolling out. Dough can also be frozen, we froze this a week ahead of time, and it rolled out fine (not as well as without freezing, but it worked out just fine!).
- To roll: place plastic wrap on cutting board. Sprinkle with flour. Cover disk with another layer of plastic wrap and roll until desired size is achieved. We use a pie plate to help measure.
- I use plastic wrap because it helps me from having to add too much additional flour to prevent the dough from sticking to the rolling pin.
- Fill with your favorite ingredients; here's a picture of our apple pie.
