Gluten-free pie crust sucks. It is tasteless. No flavor to be found here. It is about as pail as I am in the winter, refusing to brown at all in the oven. Not the golden brown beauty I am looking for. It is mealy and crumbly with a sandpaper-esque mouth feel. It usually takes me a few glasses of water to get it down. It is high maintenance. 18 flours and 3 starches later I am still left with a flavorless brick. And rolling it out? No, its more like trying to piece crumbles of dough back together.
So why am I pointing out the many flaws of gluten-free pie crust as I am trying to convince you to make one? Because this is the best damn pie crust I’ve ever tasted. It is flaky. The flakiest pie crust I ever have eaten. It is flavorful. Yes, somehow this glutenless butterless crust has flavor. And it is golden brown – a minor miracle!
In my search for a gluten-free pie crust I made many crusts from various cookbooks. Turning to others for what I thought was impossible. I tested and tested but couldn’t find a single recipe that I liked or would serve to others. They all exhibited the a fore mentioned less than desirable characteristics – pale, flavorless, dense. Finally, after weeks of attempting to follow in the footsteps of others, I went rogue. I spent a long few weeks testing this recipe for myself, until one day I knew I had met the pie crust of my dreams.
I am so excited to share this recipe with you today. It is my best work to date. My housemates, none of whom are vegan or gluten-free, loved it. They kept commenting on how flaky and flavorful the crust was. Usually, I am okay with and even encourage substitutions to make my recipes your own, but I don’t suggest it with this one. Feel free to swap in and out ingredients for the filling, but I can only vouch for the crust if the recipe is kept as is. Each ingredient serves a very specific purpose in making this crust delicious, flaky, and golden brown. I hope you enjoy this crust as much as I do!
- ½ cup palm oil shortening
- 1¼ cups oat flour
- ¼ cup teff flour
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 3-5 tablespoons ice cold water
- Cut the palm shortening into ¼ inch cubes. Place in the freezer for 20 minutes to get super cold. This makes for a flakier crust.
- Place the oat flour, teff flour, and salt in a food processor. Add in the frozen palm shortening and process until the shortening is in small clumps. Transfer to a bowl. Add in the apple cider vinegar and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough. Add in up to 3 more tablespoons of water, one tablespoon at a time, until the dough has come together, but is not sticky. It should look like traditional crust dough.
- Form into a ball and wrap in saran wrap. Place in the refrigerator to chill for at least 4 hours.
- 1 tablespoon coconut oil
- 2 leeks, cleaned and cut into half moons
- 2 carrots, cut into ¼ inch slices
- 2 ribs celery, cut into ¼ inch slices
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups small broccoli florets
- 1 large Yukon gold potato, peeled cut into ¼ inch cubes
- 4 cloves garlic
- ¼ cup oat flour
- 2 cups alt-milk, room temperature (I used cashew)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon nutmeg
- 1 tablespoon coconut aminos OR liquid aminos
- ½ tablespoon Dijon mustard
1 recipe Savory Pie Crust, rested in the fridge for 4 hours
2 tablespoons vegan mayonnaise mixed with 1 tablespoon water, for brushing the crust
- Heat the coconut oil in a Dutch oven or soup pot over medium heat. Once the oil has melted, add in the leeks, carrots, celery, salt, red pepper flakes, and bay leaves. Sauté until the veggies have softened, about 7-10 minutes. Add in the broccoli and potato. Continue to cook on medium heat until the potatoes are fork tender, but not fully cooked. Add in the garlic and sauté for another 30 seconds.
- Add in the oat flour. Stir so the flour coats all of the veggies. Cook for 1-2 minutes, stirring frequently. Add in the alt milk and stir. Add in the Italian seasoning, oregano, and nutmeg. Bring the mixture to a simmer and cook until thickened stirring often, about 15 minutes. Remove from the heat and stir in the Dijon mustard and coconut aminos. Ladle onto 4 individual serving crocks or ramekins (one pie pan could work as well).
- Preheat the oven to 350 degrees. Remove the dough from the fridge and cut into 4 pieces. Roll out to fit the top of your crocks, ramekins, or pie dish with a ¼ inch overhang on all sides. Place on top of the filling and lightly pinch the sides to the dish to form a seal. Brush with mayonnaise and water mixture and add an optional sprinkling of salt. Use a knife to slit the top of each pie and bake for 60-65 minutes or until the tops of the pies are golden brown and the insides are bubbly. The pies will be smoking hot so allow them to rest for 10-15 minutes before serving.