Gluten Free Vegan Pie (xanthan free, dairy free, soy free!) with Blackberries
Pie Pie Pie… Its that glorious season for pie. I love pie. I love blueberry, strawberry, raspberry, apple, any pie.
Now, for a gluten free person like me, making a pie crust without vegetable (soy) shortening, or butter, or any hydrogenated oils, or xanthan/guar gum, or eggs, much less gluten… presents a challenge. I wanted this pie crust to be real food only, allergy friendly. Oh, and it had to taste good.
The pie crust below is perfect for mini-pies- I haven’t tried a big pie yet, but you’ll have to let me know if you try it- I would add 1 more tsp of agar powder for a big pie. My favorite way to cover the tops of pies is to make heart or star shaped cut outs from the dough and place them on top, so that the vents occur naturally. (See the Raspberry Pie for an idea). Want to do this with apples? Here’s an apple pie recipe for ideas.
Aaaaalllrightey then. Lets get to making pie!
1- This recipe makes 3 mini- pies (about 5 inch diameter), or one regular sized pie. I haven’t tried it at the regular size yet.
2- To make this a blackberry pie, toss enough berries to fill the pie pan with enough tapioca starch to just gently coat them (I use about 1 tsp or so.) Put the berries inside the shell, and then drizzle over top your sweetener ( I like several generous tbsp of strong honey, but you can use: finely chopped 2-3 few dates tossed with the berries, plus 1/4 cup maple syrup or agave nectar, or you can toss the berries with 1/3 cup solid coconut sap. Also, blackberries can have a strong flavour, you may wish to toss them with some raspberries or blueberries to even it out.
GF Vegan Pie Crust
- 1/2 cup + 3 tbsp brown rice flour
- 3 tbsp white rice flour
- 1/4 cup + 3 tbsp potato starch (nightshade free: you can try arrowroot starch)
- 2 tbsp potato flour (nightshade free: you can try 2 tbsp millet flour, or sweet white sorghum flour)
- 1/2 cup + 4 tbsp tapioca starch
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp agar agar powder (non vegan: try 3 tsp unflavoured gelatin)
- 3/4 cup solid unhydrogenated organic palm oil shortening (or solid coconut oil) (non vegan: use rendered pork fat/ lard)
- 3 tbsp cold water mixed with 3 tsp apple cider vinegar
- Mix the dry ingredients and sift them.
- Add the dry ingredients to a food processor, and spoonful by spoonful add in the solid oil. Blend until it gets to the consistency of crumbs.
- Drizzle in the cold water and cider vinegar, continue blending.
- When it’s a solid ball, remove.
- Separate in half, roll out to 1/4 – 1/8 inch thickness between two pieces of parchment paper.
- Peel off the top layer, and lay the dough inside the pie plate, peeling off the top piece of parchment slowly. The dough is delicate, so be careful. If it rips too easily, roll it out and then put it in the fridge for a few minutes to solidify.
- Fill with your preferred pie filling and bake until golden (see the note above for doing it with blackberries).
IMPORTANT: If you use coconut oil, the pie will bake more quickly, and it will brown quickly, as the oil has a lower burning point. If you use unhydrogenated organic palm oil shortening, the crust will stay pretty light coloured and take longer to bake. I’ve heard of using a wash with melted coconut oil or other light oil and cinnamon… that would be yummy!