Ingredients
Equipment
Method
Prepare the Pastry
- Chill the fats: Cube the vegan butter and measure the shortening. Chill both for 10–15 minutes while preparing the dry ingredients.
- Combine the dry ingredients: In a large mixing bowl, whisk the gluten-free flour blend, fine sea salt, finely ground maple sugar and psyllium husk powder until thoroughly combined.
- Cut in the fats: Cut the cold vegan butter and shortening into the flour with a pastry cutter or fingertips until coarse crumbs form, leaving many pea-sized pieces and a few flattened butter flakes.
- Add ice water and vinegar: Stir the apple cider vinegar into 8 tablespoons ice-cold water. Drizzle about 6 tablespoons of this mixture into the flour and toss gently with a fork. Add the remaining liquid, then more ice water up to the stated range, one tablespoon at a time, until the mixture holds together when pressed.
- Hydrate the flour: Let the dough mixture rest for 5 minutes for the gluten-free flour and psyllium to absorb water. If it remains too crumbly to gather, add a little more ice water.
- Shape and chill: Gather the pastry gently without kneading. Divide into two portions, making the bottom portion slightly larger. Flatten into thick discs, wrap well and refrigerate at least 60 minutes.
Roll and Assemble
- Roll the bottom crust: If very firm, let the larger disc stand 5–8 minutes. Roll between two lightly floured sheets of parchment to a 12–13-inch circle about 1/8 inch thick. Invert into a 9-inch pie plate, remove parchment and ease into place without stretching.
- Roll the top crust: Roll the second disc about 1/8 inch thick to an 11–12-inch circle. Keep whole for a classic double crust, cut strips for a lattice or cut small decorative pastry shapes.
- Assemble and chill the pie: Add the filling from your chosen pie recipe. Arrange the top pastry, seal and crimp edges; cut steam vents in a full top. Chill the assembled pie 15–20 minutes before baking.
Bake
- Bake for the chosen filling: Bake the assembled pie according to the filling recipe's oven temperature and timing. Look for a well-browned crust and filling bubbling near the center. If the edges brown too quickly, cover them loosely with foil. For fully baked unfilled shells, use the blind-baking directions in Notes.
Nutrition
Notes
Flaky Layers: Keep the butter and shortening cold, with some visible pea-sized pieces; chill again if the dough softens.
Flour and Binder: For a gum-free blend, combine 1 1/4 cups superfine white rice flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch, and 1/4 cup potato starch (not potato flour). Use the specified psyllium. A different gluten-free blend may need adjusted water.
Lattice and Cutouts: Roll about 1/8 inch thick between parchment; support lattice strips during transfer and chill decorative shapes before baking.
Full Single Shell: For a fully baked, unfilled 9-inch crust, use pie weights at 400°F for 20–25 minutes, then remove weights and bake another 10–15 minutes until dry and golden; baking time may vary.
Wheat-Flour Alternative: Use 2 1/2 cups all-purpose flour, omit psyllium and begin with 5–6 tablespoons ice water; this variant is not gluten-free.
Storage: Refrigerate well-wrapped dough up to 2 days or freeze up to 2 months; thaw overnight in the refrigerator.
