Vegan Gluten-Free Pie Crust Recipe

Add wet ingredients.

Add oil, maple syrup and water.

Mix until crumbly.

Mix until a crumbly even dough form.

Shape and knead.

Using your hands, knead and shape into a (relatively) smooth ball.

Flatten into a disc.

Using your hands, flatten into a disc.

Wrap and store or use in next step.

Wrap and store in the refrigerator until ready to use, or continue to next step.

Roll out dough.

Place the disc in-between two pieces of parchment paper, and roll out using a rolling pin OR simply use your hands to press, flatten and shape, until you have a large disc about 1/2 inch thick. If you encounter any cracks, breakage or holes, simply use the heat of your fingers to mend and patch – you cannot easily overwork the dough.

Place into pie pan.

When you have your large disc, hold it with one hand beneath the parchment paper and very quickly, turn it upside down directly over a greased pie dish or pan. It does not have to be perfect, and it’s okay if you encounter breakage.

Press the dough into the pan.

Using your fingers, press the dough into the bottoms and sides of pie dish until all is evenly covered and relatively uniformly smooth.

Prick holes in the crust.

Prick the bottom of the crust with a fork, and optionally shape the edges of the crust how you would prefer.

Store, pre-bake or bake with filling.

Your crust is ready! Either: place into the fridge to use within 24 hours, pre-bake your crust at 350 F (180 C) for 15 minutes for recipe requiring pre-baking, or fill with pie filling of choice and bake at 350 F (180 C) for 1 hour or until firm and edges are turning golden.

Enjoy!