VEGAN & GLUTEN-FREE OAT FLOUR PIE CRUST (Oil-Free)
This GF and Nut-Free easy vegan pie crust is so simple to prepare. Made with Oat Flour, and tahini, it is excellent for sweet and savory pies.
Equipment
- 2 mixing bowls
- Measuring spoons and cups
- 1 Rolling Pin
- 1 Pie Dish
Ingredients
- 1 Tbsp ground flaxseed (for flax egg)
- 3 Tbsp water (for flax egg)
- 1 ½ cups oat flour (180 g oat flour, GF if needed)
- 1/4 cup tapioca flour (30 g)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup tahini (56 g smooth pourable tahini)
- 1/3 cup applesauce (93 g unsweetened)
- 2-6 Tbsp warm water (as needed, might not be necessary)
Instructions
- Prepare the Flax Egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5-10 minutes until it thickens.
- Preheat Oven: Heat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, tapioca flour, salt, and baking powder.
- Combine Wet Ingredients: In a separate bowl, mix the tahini, applesauce, and flax egg until well combined.
- Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir until combined. Depending on the moisture level of your mixture, start by adding a small amount of warm water (one tablespoon at a time) to achieve a dough consistency. The dough should be firm and pliable but not too sticky or wet. You may not need to use all the water, or you might not need it at all, or you will need more depending on climate, temperature, and consistency of ingredients.
- Form the Dough: Knead the dough gently on a surface dusted with oat flour. If it feels too sticky, add more oat or tapioca flour until it's manageable.
- Roll Out the Dough: Place the dough between two pieces of parchment paper* to prevent sticking. Roll it out to the desired thickness and size to fit your pie dish.
- Transfer to Pie Dish: Carefully peel off the top layer of parchment paper and invert the dough into your pie dish. Press it firmly but gently into the dish, shaping the edges as desired, and working with your fingers until you cover all the dish/pan**. Trim any excess dough.
- Dock the Crust: Use a fork to prick the bottom and the sides of the crust several times. This helps to release steam and prevents the crust from puffing up during baking. If you use this crust for pies that cook up to 45 minutes or more, you don't need to pre-bake it.
- Pre-Bake (Optional, fillings that require baking): For a pre-baked crust, bake in the oven for 15 minutes or until it turns golden around the edges. Add the filling, and continue baking *** following your recipe, keeping an eye on the crust to prevent over-browning.
- For no-bake pies (or cold fillings): Bake the pie crust for 20-25 minutes (in the center rack); Let it cool for 20 minutes before filling.
- Enjoy your delicious vegan, gluten-free, nut-free, and oil-free pie crust!
Notes
- * You can also use a Silicone Dough Rolling Bag instead of parchment paper. It's one of my favorite items in my kitchen!
- ** 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 covering them with dough using wet fingers.
- *** To prevent the outer parts of the pie crust from burning during the baking process, it's a good idea to shield the uncovered crust with aluminum foil. This technique ensures even baking of the pie and its crust, avoiding the crust turning excessively dark or burnt. Oven temperatures can vary, so keep an eye on your crust, especially the first time you make it.
- Storage: If you need to store the baked crust before filling, wrap it tightly in plastic wrap and keep it at room temperature for up to 1 day or refrigerate for up to 3 days. This crust can be frozen before or after baking. Wrap it well in plastic wrap and freeze. Don't freeze it as a ball; if you are freezing it before baking it, shape it into the pan first (you can use aluminum pie pans).
- Oat Flour Texture: If you're making your own oat flour, ensure it's finely ground to avoid a gritty texture in the crust. A high-speed blender or food processor works best for achieving a fine consistency.
- Water Temperature: Using warm water can help to mix the dough more easily, especially if the tahini or applesauce is cold. However, add it gradually to avoid a dough that is too wet. I tried cold also, but warm worked better.
- Tahini Texture: Use smooth, pourable tahini for the best results. The consistency of tahini can vary significantly between brands; if yours is too thick, gently warming it may make blending with the other wet ingredients easier.
- The baking time only includes the pre-baking or par-baking version.