Vegan Bunny Elle

No butter, no coconut oil, no added oil of any kind, no gluten, no dairy – and yet it still bakes beautifully and tastes amazing!

It might seem too good to be true but believe it, decadent and healthy can indeed go hand in hand! This gluten-free, oil-free, vegan pie crust is magically buttery, soft, and moist, bascially just like your classic short pastry. And it’s actually much easier and much more forgiving to make than any traditional crusts!

Fun fact, I’ve been taking classes from Harvard Medical School for my Nutrition and Wellness coach certification. And the courses have made me even more aware of the correlation between our diet and chronic illness risks.

So this holiday season, I want to enjoy my favorite pies without picturing all the saturated fat and cholesterol building up plaques on my artery walls… That’s the one “downside” about learning more about health and nutrition, you can’t un-learn facts and truth even when they’re “inconvenient”.

Gluten Free Oil Free Vegan Pie Crust

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Ingredients Equipment Method

Ingredients

  

• 170 g finely ground almond flour
• 70 g white rice flour
• 45 g tapioca starch
• 10 – 12 tablespoon water

Equipment

• 2 large parchment paper
• 1 9 inch pie dish
• Rolling Pin
• Avocado oil spray

Method

 

1. In your mixing bowl, whisk together all the dry ingredients;
2. Add water to the dry mixture one tablespoon at a time, drizzle water in the bowl while continue to stir and mix;
3. Once you add 8 tablespoons, start bringing together the dough with your hands, you can wear cooking gloves to make this process easier;
4. If the dough feels dry and crumbly, keep add water one tablespoon at a time, until you reach a soft, moist dough but not too sticky, the moisture levels of rice flour can vary based on brands and season, so adjust to the feeling of your dough, I usually add 10 – 12 tablespoons in total;
5. Once the dough is ready, place it between two pieces of parchment paper, press it down and flatten as much as you can, then roll it out with a long rolling pin to form a large disc, until the pastry is about 1/4 inch thick, your pie crust pastry shouldn’t bee too thick;
6. Lightly spray your pie dish with a little avocado oil;
7. Carefully flip the pastry onto your pie dish, gently press it down to fit the dish and trim any excess around the edge, create any ruffles or decoration you like at this step, use a fork and gentle poke some holes at the bottom;
8. For pies with no-bake fillings, bake the at 350°F for 30 minutes until crisp before cooling and adding fillings;
9. For pies with short baking time (less than 30 minutes), pre-bake the crust at 350°F for 10 minutes;
10. For pies with long baking time, like pumpkin pie which needs 50 minutes – one hour, pre-bake the crust at 350°F for 5 minutes.