When ever I go to a potluck, there are gluten-free and vegan diets. Usually choosing to bring the dessert, I prefer to bake vegan and gluten-free when I can, how can you deny anyone pie! Many sweet pie fillings are already vegan and easily made gluten-free, but the crust can be a challenge. I've tried a few different recipes, this is by far the best. It's a combo of found recipes with tweaks I've made along the way. It will not crumble! That's always been an issue for me, till now. This pie crust is super moist, making it easy to work with, and delicious.

Step 1: Ingredients + Tools

Ingredients

1 1/2 cup gluten-free flour (I use the listed mix of gluten-free flours)
- 1/2 cup almond
- 1/2 cup rice
- 1/2 cup coconut

1/2 tsp xanthan gum
1 tbsp sugar (less or more to taste)
1/2 tsp salt
4 tablespoons cold butter alternative (I use Earth Balance)
3 tablespoons vegetable shortening
4 tablespoons ice cold water
1 teaspoon apple cider vinegar
additional shortening for pie dish

Tools

parchment paper
rolling pin
whisk

Keep the butter, shortening and water cool in the refrigerator until use.

Step 2: Dry Ingredients

Whisk all the dry ingredients together until well blended.

Step 3: Cut in Butter

Cube the butter and cut it and the shortening into the flour mixture with a fork. Do this until the mixture appears crumbly.

Step 4: Wet Ingredients

Stir in vinegar and water using a fork at first, then knead with clean hands until incorporated. Start with 4 tablespoons of water. If the dough isn't sticking well, add water 1/2 tablespoon at a time.

Step 5: Chill and Roll

Wrap the dough tightly and chill it in the fridge for 30 minutes.

Lay down a sheet of parchment paper and take the dough out of the fridge. Place a second sheet on top and roll out to the size of your pie pan. The thickness can vary slightly, I rolled mine out to about 3/16".