POTATO-BASED PIE CRUST
This crust recipe is a favorite from my Vegan 'Chicken' Pot Pie. It's a mashed potato-based pie crust, that brings comfort food vibes to your next pie creation.
Equipment
- 1 Pie Dish
- 1 Large Mixing Bowl
- 1 Large pan
- 1 Silicone Dough Rolling Bag (or parchment paper)
- 1 Rolling Pin
Ingredients
- 2 cups mashed potatoes (oil-free, no butter, unsalted)
- 1 cup oat flour (GF is needed)
- 1/4 cup tapioca starch
- 1/4 cup unsweetened applesauce
- 1/4 cup ground flaxseeds
- 2-3 Tbsp cold water (as needed)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the mashed potatoes, oat flour, flaxseeds, applesauce, and tapioca starch.
- Stir well until a dough starts forming, adding cold water as necessary. Roll the dough between two pieces of parchment paper* to your desired thickness, or press the dough evenly into your pie dish to form the bottom crust. Reserve some dough for the top if making a double crust.
- Add your filling. If using a double crust, roll out the remaining dough and lay it over the filling. Seal the edges and make a few small slits on top to allow steam to escape. Optional: Brush the top of the crust with the plant-based milk and maple syrup mixture to help it brown in the oven.
- Bake for 20-25 minutes until lightly golden.
- Enjoy!
Notes
- For best results, bake the crust on the middle rack of the oven to ensure even cooking.
- * I love to use this Silicone Dough Rolling Bag to roll the crust.
- The gluten-free dough will crack, but it’s manageable with patience. It is normal if it breaks in a few places. Fix those cracks by covering them with dough using wet fingers.
- Mashed Potatoes for the Crust: Ensure the mashed potatoes are smooth and free from any lumps, as this will help create a more cohesive dough. Using freshly cooked and well-drained potatoes (or even leftover mashed potatoes) can enhance the texture of the crust.
- Working with Dough: Use minimal flour to avoid making it too dense when rolling out the crust. Too much-added flour can prevent the dough from puffing up and may cause cracks when splitting open the pie.
- Chilling the Dough (Optional): If the dough is too soft to handle, you can chill it in the fridge for about 15-20 minutes. This can help make it easier to roll out and press into the pie dish.