Vegan Gluten-Free Pie Crust

  1. Put flours and starch into a large bowl. Whisk together. Add the chia, flax and salt.
  2. Cube the buttery sticks and Spectrum into 1" pieces. Lay gently on the flours. Freeze the bowl for 15 minutes.
  3. Remove from freezer. Working quickly with a pastry blender or hands, cut the fats into the flours, until the fats are pea-sized. Don't go too far. You still want to see the fats in the flours.
  4. Work the water into the mixture with your hands until just wet enough that it will stick together when you pinch it. You might need a tablespoon or two more water, depending on the day. If you add a bit too much water, that's okay. It's better than a dry dough.
  5. Gather dough into a ball. Flatten it, gently, into a disc. Wrap this in plastic wrap and refrigerate for at least 1 hour.
  6. Lay down 2 pieces of plastic wrap (you can also use wax paper or parchment paper). Put the chilled disc of dough on top of the plastic wrap. Cover with enough plastic wrap to be able to roll out dough into a 10" circle.
  7. Roll out the dough, from the center out, gently into an approx. 10" circle. Lift up the top layer of plastic wrap. Gently lift the pie dough and fit it into a 9-inch pie pan. Settle gently. Don't stretch or push it around too much.
  8. Chill in pie pan in the refrigerator for at least 30 minutes.
  9. Put a buttered piece of aluminum foil onto the bottom of the pie dough, nestling it gently against the sides. Fill with dried beans.
  10. Bake at 400 degrees for about 20 min. Remove the beans and foil carefully, then return to the oven again, for about 8 minutes this time.

flour, corn flour, starch, sweet rice, ground flax, ground chia, salt, buttery sticks, spectrum shortening, water

Taken from www.epicurious.com/recipes/member/views/vegan-gluten-free-pie-crust-51387051 (may not work)

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