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Pie Crust

~ Gluten & Dairy Free ~

This is the BEST gluten-free and dairy-free pie crust I have ever tried!

This recipe will make 12 tarts or a single pie crust. Double this recipe to make two pie crusts.

Pastry Ingredients: 

1/4 cup cold vegetable shortening

1/3 cup cold Original Earth Vegan Buttery Sticks

4 tbsp cold water

1 egg, whisked

1/2 tsp vinegar

1 tbsp white sugar

1 1/2 cup Bob's Red Mill 1:1 GF Flour

1/4 tsp salt (Himalayan if you have it)

Preheat oven to 400 degrees.

1)  Put cold butter and shortening in a metal mixing bowl, using two knives, cut the butter and shortening into little pieces. Making sure to cut the butter and shortening for several minutes, allowing air pockets to form in the pastry.  Add 4 tbsp of cold water to the butter mixture and set in the freezer for 5 minutes. 

2) In a separate bowl, whisk an egg, then add vinegar and the cold butter and shortening mixture. 

3) In a third bowl combine dry ingredients. Then fold in the wet ingredients. Blend until dough forms. Do not over blend. 

4) Form the dough into a ball and wrap in plastic wrap. Place in the fridge for 10 minutes, until ready to use. 

Time to prepare pie filling! You can use this recipe for tarts, pies, chicken pot pie and quiche!

Tip: Add 1/2 tsp xanthan gum if you are using white rice flour, instead of Bob's Red Mill 1:1 Gluten Free Flour. 

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