Vegan Pie Crust

Name: Vegan Pie Crust
Ingredients: 1 1/4 cups Sweet rice flour; 1 Tbsp Sugar; 1/4 tsp Sea salt; 1 Tbsp Cider vinegar; 1/2 cup Chilled soymilk; 3/4 cup Chilled vegetable shortening

October 7, 2006 Dorothy W. - Veg Entertaining

About

Do you need a dessert for both vegan and gluten-intolerant guests at an upcoming holiday meal? This pie crust can serve both! Try it with our Pumpkin, Apple or Cranberry Pear recipes.

Yield: 2 ea 8″ pie crusts.

Ingredients

Sweet rice flour		1 1/4 cups
Sugar		1 Tbsp
Sea salt		1/4 tsp
Cider vinegar		1 Tbsp
Chilled soymilk		1/2 cup
Chilled vegetable shortening		3/4 cup

Directions

Sift dry ingredients into a mixing bowl.
With a pastry blender cut in shortening until mixture looks like a meal.
Mix soymilk and vinegar together. Stir into pastry mix with a fork.
On a bread board, sprinkle rice flour.
Put half of the pastry mix onto the board and with a flour dusted rolling pin, roll out pastry until just a bit bigger than the pie plate.
Cut into 6 pieces. With a spatula, place each piece into a pie plate, line up edges and seal together with finger tips. Repeat for 2nd pie crust.
In a pre-heated oven, bake at 425°F for 20 minutes or until golden brown. Cool.

Helpful Hint

Sweet Rice flour is a special kind of flour that works well for gluten-free baking. Bob’s Red Mill makes this kind of flour.

From their website:

Bob’s Red Mill Sweet White Rice Flour is milled from a special variety of rice, often known as “sticky rice,” that is very starchy and has exceptional binding qualities. It is an excellent ingredient for baking gluten free muffins, breads, pastries and cakes.