A 5-ingredient flaky, buttery, holds its shape vegan gluten free pie crust. Is that possible? That's not even a question! Let's make it now!
Tart or pie crust or pâte brisée (in French) is a crumbly dough usually used to make savory pies like quiches or even for sweet tarts like flan and apple. It's not sweet and slightly salty, making this dough versatile for sweet and savory pastries.
Round tart shells
How to Make a Vegan Gluten Free Tart Crust Without Stress
If you find making a vegan and gluten free tart crust challenging, relax! This recipe will taste just as delicious as the regular short crust pastry. The best part is that you only need basic ingredients such as flour, vegan butter, cold water, sugar, and salt to make an amazing pie crust.
When making gluten-free pie dough, flour is a crucial ingredient. This is because gluten-free flour blends differ in their composition. They consist of a combination of xanthan gum, starches, and alternative flours meant to mimic regular flour. The type of flour you choose can significantly impact the taste of your pie crust.
You should read the best gluten free flour brands currently available in the groceries or online.
Ingredients You'll Need
Mixing by hand - rub together dry ingredients with cold butter. Add the water one at a time. Mix until the dough clumps together. Watch the video here.
Mixing by machine - combine the gluten-free flour, sugar, and salt in a stand mixer with the paddle attachment. Add margarine and psyllium mixture, then mix at medium speed until the dough forms a ball.
Flatten the dough into squares - for fast and easy rolling. Wrap in a cling film. Rest the dough for at least two to four hours in the fridge before use.
Roll the cold dough with a rolling pin. The ideal thickness of the dough should be 3-4 mm. Cut the flattened dough according to the size of the mold.
Place the flattened dough on the baking tart molds or rings. Rest for 15 minutes in the fridge. You could also freeze and then bake frozen. Baking frozen molded dough will most like hold its shape.
Preheat the oven to 180°C (356°F).
Blind bake for 25 minutes.
For a golden brown crust, brush with agave syrup or molasses mixed with little water and bake for another 8 -10 minutes until golden brown. This is only optional.
Cool at room temperature before filling.
Note: It has to be very cold before shaping or cutting the dough. Rolling and flattening the dough between two pieces of parchment paper is essential to obtain the correct thickness and prevent the dough from tearing apart.
How to work with the dough
What Are The Uses Of Tart Crust
The slight saltiness of the dough makes it ideal for;
Quiche and other savory pies
Clafoutis - a tart or pie that has custard and fruits
flan tart - a French pie made of baked custard, and
Bourdaloue Tart - a tart baked with poached pears and almond cream.
Blind baking mini tart shells using inverted silicon molds
How to Blind Bake the Tart Crust
To prevent the crust from being soggy, it has to be blind-baked. Blind baking the pie crust or tart shell ensures the dough is cooked, especially when making large pies and quiches. To blind-bake the crust, here's what you need to do;
Place baking paper enough to cover the whole dough surface in the mold.
Place weights on the dough to prevent it from rising during baking. The weights can be rice, green peas, or chickpeas.
Bake for about 15 minutes. Leave the parchment paper with the weights until the pie crust cools down. Removing the weight while the crust is hot will damage or break the shell.
Blind baking large pie tart shell
Pie crust preserves well in the freezer for up to 3 months. Pre-baked pie shells stay fresh for a week if stored properly in an air-tight container.
Because there is no egg in the recipe, the flavor of this vegan and gluten-free pie shell relies on the vegan butter or margarine you use. Use vegan butter with a buttery smell and almost close to the flavor of dairy butter.
As usual, I'd love your feedback on the comments below. Have a great day, and enjoy!
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