This is sweeter than a basic pie crust, and goes really well with dessert pies like pumpkin or pecan. Many more recipes with this pie crust to come!


For the pie dough:

½ cup ice water

2 cups of gluten free flour blend: ¾ cup gluten free oat flour, ¾ cup brown rice flour, ¼ cup arrowroot powder,  ¼ cup potato starch

1 tsp guar gum

1 tsp salt

½ cup vegan shortening (I use Nutiva), earth balance butter/coconut oil

1 tbsp maple syrup

1 tsp vanilla extract

For the maple glaze:

2 tbsp maple syrup

2 tbsp almond milk


Place oat flour, brown rice flour, arrowroot, potato starch, guar gum, and salt into a bowl, and mix to combine. Pour in maple syrup, vanilla, and shortening. Using an electric mixer, combine until you have a crumbly mixture. Pour in ice water a little bit at a time and mix for 30 seconds until all ingredients are combined. Dough should be pliable and should not be wet or stick to your hands. Form a ball with the dough and wrap it in plastic wrap. Refrigerate for at least 1 hour.

To use, remove from the fridge and let the dough warm up for at least 5 minutes. Roll it out onto a flat surface (you can dust the surface and rolling pin lightly with flour, but don’t use too much or your dough will absorb it and get very dry when you bake it). You can place into a pie tin, or cut into squares for pop tarts. Before baking, make sure to brush the maple glaze over the dough to keep it from cracking in the oven. The dough should be baked for about 15-20 minutes at 350F in the oven to reach the desired texture, and can be baked before or with your pie filling.


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