yeast free vegan pie crust - EDITED

[Guest guest]

At 05:52 AM 12/30/2008, you wrote:

 

>I am looking for a yeast free, gluten free vegan pie crust i tried

>looking it up in the files but couldn't find it (not computer savvy)

 

Lily's GF Pie Crust (Edited for Vegan)

 

1/3 cup brown or white rice flour

1/3 cup tapioca flour

1/3 cup potato starch

1-1/2 Tablespoon corn starch (I add this much potato starch to the

above to make it corn free)

1 teaspoon xanthan gum (or guar gum)

1 Tablespoon sugar (use vegan!)

1/3 cup (5 Tablespoon) vegan margarine / vegan shortening

 

1 egg substitute (like EnerG brand)

1/3 teaspoon salt

1/2 to 1 teaspoon apple cider vinegar

 

Have eggs and shortening cold for best results. Combine flours,

starches, salt, xanthan gum,

and sugar into a mixing bowl. Cut cold shortening into slices and

then work it into the flour

mixture with hands or a pastry cutter until the dough feels slightly

moist and begins to

hold together.

 

Add the beaten egg substitute and vinegar to the flour mixture and stir with a

spoon or fork until

it begins to stiffen. The dough will be quite soft at first but will

firm up. Is it firms up,

form it into a ball and work it a little with your hands. Use a

little tapioca flour if

necessary to keep your hands from getting sticky.

 

Roll the dough out between two pieces of wax paper, turning and

peeling off paper as

necessary to smooth out wrinkles. Leave the paper on the pie dough to

turn it. When it

is ready for a pie pan, peel the top layer of paper off, hold the

lightly greased pan over

the dough, and slip your other hand under the bottom paper and dough.

Lift it into the

pan as you flip it all over.

 

Smooth the dough into the pan before removing the wax paper. Again

peel it off; don't

lift it off. Crimp edges as desired. Prick with a fork if a baked pie

shell is desired and

bake at 350 degrees F for 12-15 minutes.

 

Double the ingredients for a two-crust pie. Don't attempt to fold the

top pie crust. A

two-crust pie will bake one hour or a bit longer.

[Guest guest]

HAPPY NEW YEAR and thanks to all that posted recipes for vegan pie crust

 

 

--- On Tue, 30/12/08, Shannon West <shanwest wrote:

 

Shannon West <shanwest

Re: yeast free vegan pie crust - EDITED

 

Tuesday, 30 December, 2008, 3:14 PM

 

 

 

 

 

 

At 05:52 AM 12/30/2008, you wrote:

 

>I am looking for a yeast free, gluten free vegan pie crust i tried

>looking it up in the files but couldn't find it (not computer savvy)

 

Lily's GF Pie Crust (Edited for Vegan)

 

1/3 cup brown or white rice flour

1/3 cup tapioca flour

1/3 cup potato starch

1-1/2 Tablespoon corn starch (I add this much potato starch to the

above to make it corn free)

1 teaspoon xanthan gum (or guar gum)

1 Tablespoon sugar (use vegan!)

1/3 cup (5 Tablespoon) vegan margarine / vegan shortening

 

1 egg substitute (like EnerG brand)

1/3 teaspoon salt

1/2 to 1 teaspoon apple cider vinegar

 

Have eggs and shortening cold for best results. Combine flours,

starches, salt, xanthan gum,

and sugar into a mixing bowl. Cut cold shortening into slices and

then work it into the flour

mixture with hands or a pastry cutter until the dough feels slightly

moist and begins to

hold together.

 

Add the beaten egg substitute and vinegar to the flour mixture and stir with a

spoon or fork until

it begins to stiffen. The dough will be quite soft at first but will

firm up. Is it firms up,

form it into a ball and work it a little with your hands. Use a

little tapioca flour if

necessary to keep your hands from getting sticky.

 

Roll the dough out between two pieces of wax paper, turning and

peeling off paper as

necessary to smooth out wrinkles. Leave the paper on the pie dough to

turn it. When it

is ready for a pie pan, peel the top layer of paper off, hold the

lightly greased pan over

the dough, and slip your other hand under the bottom paper and dough.

Lift it into the

pan as you flip it all over.

 

Smooth the dough into the pan before removing the wax paper. Again

peel it off; don't

lift it off. Crimp edges as desired. Prick with a fork if a baked pie

shell is desired and

bake at 350 degrees F for 12-15 minutes.

 

Double the ingredients for a two-crust pie. Don't attempt to fold the

top pie crust. A

two-crust pie will bake one hour or a bit longer.