Perfect Pie Crust: Gluten-Free and Vegan

I’ve been working on a fabulous gift idea for you. See, I come from a family lineage that takes its pie crust very seriously. After two or three years of tweaks and trials, this gluten-free and vegan version has recently earned the approval of the current pie-crust matriarch. An impressive feat, if I do blog so myself.

Packaging up the dry ingredients with a sweet label makes an awesome gift too! I suspect anyone who likes to make pie would be down for a delicious pie crust mix, and I bet people who like to eat gluten free or anyone who enjoys hosting people for dinners and parties would especially appreciate this baking mix.

How to Make a Righteous Gluten Free, Vegan Pie Crust Mix…Gift

Author: Lorraine Ferron

Type: Dessert, Breads

(Adapted from the gluten free vegan pie crust recipe at SweetAllium.com.) To multiply this recipe by 2 or 3 is the easiest and most reliable way I’ve found to make several mixes at once. This recipe makes 1 mix; each mix makes two pie shells.

Ingredients

1 cup white rice flour
1 cup tapioca flour
½ cup garbanzo bean flour
1 teaspoon salt
1 window small tin-tie bag in kraft or other container larger than 1.5 cups
1 small, sealable plastic bag (sometimes called a pill bag) with over 2 tablespoons capacity
2 tablespoons ground flax seed

Instructions

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Combine the first four ingredients in a quart jar. Cap the jar and shake until the ingredients are combined thoroughly.
Open the jar, place the kraft bag over the top of the jar and overturn the two containers so that the flour mixture falls into the bag. This will help keep the air a little clearer of flour.
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Place the ground flax seed in the pill bag, seal it and place it neatly into the kraft bag. Close the craft bag and label the front sweetly.
On the back, include instructions that read:
Soak the package of ground flax seeds in 3 tablespoons of water. Cut 1 cup of coconut oil into the baking mix until the pieces are smaller than the tip of your pinky. Combine this with the soaked flax and ½ cup water until fully incorporated. Divide the dough into two equal halves and press into two 10-inch pie plates. Fill these pie shells and follow the baking instructions of your usual pie recipe--approximately 350 ˚F for 35-40 minutes.

Notes

Pictured here are the Xenith style in coral and peach in the small circle, tall and text label shapes (sizes 28, 04 and 05 text).

Used In This Project:

Rectangular Labels • I chose the “Xenith” style in coral and peach.

Text Labels • I chose the “Xenith” style in coral and peach.

Small Circle Labels • I chose the “Xenith” style in coral and peach.

Small Window Tin-Tie Bags • I chose the kraft color.

More Gift Ideas:

A Gluten-Free Pantry Mini Easter Terreriums Deli-Style Nutmeats Chocolate Nut Date Bars

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Lorraine (62 Posts)

Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.

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