Good evening blogging bloggers! It’s that time again…the day before a race…when I get all excited and antsy! I’ve had a very relaxing day with lots of carbs and my fiancé is currently making a big rice pasta dinner! I also made a pie today that is really delicious and I was asked to share the recipe! The pie is sugar free, vegan and gluten free.
Gluten Free, Vegan Pie Crust
This recipe makes two crusts, or a top and bottom. I almost always make a double batch and end up with four crusts, then I freeze them wrapped in cellophane and then in a freezer bag.
1 1/4 cup brown rice flour
1 cup tapioca flour
1 tablespoon coconut palm sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons cold vegan butter
1/2 cup almond milk
In your stand mixer, mix the flours, sugar, baking soda, xanthan gum, and salt. Add the shortening and butter. Then add milk mixing at medium speed. Clean the paddle and mix again. Place on a cutting board dusted with rice flour, and form into a ball with your hands. Divide it in half.
On a cutting board place the ball on a piece of wax paper, then flatten the dough on the paper. Cover with another wax paper piece and then roll until flattened. Remove top piece of paper, place upside down pie plate on the dough, then flip over your cutting board. Even out the crust.
For partially cooked crust, cook at 350F for 8-10 minutes, add filling and then finish baking.
For fully cooked crust, cook at 350F for 18-20 minutes, then add filling and let set.
So my favourite pies are fruit pies, specifically apples and berries. My fiancé agrees which works out well. This is my basic fruit pie recipe. I’ll give you the basics and then post some variations.
5 cups of berries/apple pieces
1 cup of maple syrup
1 cup of water
3 tbsp tapioca starch or corn starch
1 tbsp lemon juice
2 tbsp vegan butter
Blend two cups of the fruit.
Whisk water, syrup and starch in a large sauce pan, add blended fruit and stir over medium heat for about 15 minutes until thickened.
Add lemon juice and butter, stir until melted.
Remove from heat and add remaining fruit.
Pour filling into fully baked and slightly cooled crust.
Let sit in the fridge for at least 4 hours…more is better…though extremely difficult.
So here are some variations!
Blueberry: Easy, just use 5 cups of blueberries.
Blaspberry: 3 cups blueberries and 2 cups raspberries.
Triple berry: 2 cups blueberries, 2 cups raspberries and 1 cup blackberries
Apple and Raspberry: 4 cups raspberries, 1 cup of chopped apple pieces, plus add 1/2 cup of apple sauce to the blended raspberries.
Hope you all have an awesome rest of the weekend!
Now to eat my carb filled pasta dinner!