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WOMAN OWNED

Classic Flakey Pie Crust (Gluten-Free, Vegan Option)

Updated: Jan 29

Indulge in the versatility of our gluten-free pie crust made with Inspiration Baking Mixes- All Purpose Baking Mix. This culinary masterpiece isn't just a pie crust; it's a canvas for your creativity. Whether you're crafting sweet or savory creations, this crust adapts seamlessly to your culinary vision. From classic fruit pies to savory quiches and everything in between, the possibilities are endless. Elevate your baking game with a gluten-free pie crust that's as adaptable as it is delicious.

This mix will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 8

PREP TIME: 10 MIN

CHILL TIME: 2 HRS or Over Night

COOK TIME: 12 MIN

TOTAL TIME: 2 HRS 22 MIN


INGREDIENTS

DIRECTIONS
  1. Place all-purpose baking mix in medium bowl. Cut in butter until pea sized. Or use a food processor and pulse until butter is pea sized.

  2. Lightly whip egg, water, vanilla, and vinegar together.

  3. Pour the wet ingredients on top of the dry mixture. Using a large spoon, gently turn the ingredients over until dough is moist.

  4. Place dough on plastic wrap, shaping it into two discs and fully wrap so no air can get in. Refrigerate a minimum of 2 hours or overnight.

  5. Unwrap your dough and start rolling out with a rolling pin on plastic wrap with some tapioca flour on it. Once your dough is large enough to fit in your pan place the dough in the freezer for 30 minutes on a flat plate. This will help when you go to transfer the dough to the pan.

  6. Pull out of freezer and place dough into pan.

  7. If using pre-cooked filling, make sure you bake your pie crust FIRST for 12 min. Then place the pre-baked filling in after your crust has had time to cool.

  8. If you are using uncooked filling, then add it into your unbaked crust (make sure to poke holes in the bottom of the dough before adding filling) and bake open faced or put your dough layer on top.

  9. Then follow the baking instructions for whatever fruit pie you have chosen!

 
NOTES:
- You can substitute the butter for margarine or palm shortening.
- The raw wrapped dough can last up to 3 months in the freezer. Just make sure it's wrapped tight!

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