385gramsKing Arthur Measure for Measure gluten free flour mixabout 3 cups
25gramsgranulated sugarabout 2 Tablespoons
Instructions
In the bowl of a stand mixer, combine the vegan butter, vegan cream cheese, and vegan heavy cream for 30 seconds until completely combined.
Add the gluten free flour mix and granulated sugar. Mix on low speed until a ball of dough forms, scraping the bowl as needed.
Turn the dough out onto a piece of plastic wrap.
Divide dough into 3 pieces and weigh each one for roughly 322-324 grams each.
Flatten each one to a disk and wrap well in plastic wrap. Place them in the refrigerator for 30 minutes.
Remove one disk from the refrigerator and place on a sheet of floured parchment paper.
Roll dough into an 11-inch circle, turning the parchment as you go, adding bits of flour as necessary.
When ready to move the dough to the pie plate, gently pick up and drape half the dough onto the rolling pin and move it to the pie plate, gently laying it inside the pan. Remove the parchment paper. If if cracks, simply press it back together.
Trim off any long edges and make a decorative edge with your pinky finger if desired.
At this point the crust is ready to be filled or blind baked. If making a double crust pie, repeat the steps, starting at removing the disk of dough from the refrigerator.
Video
Notes
This recipe was tested with King Arthur Measure for Measure Gluten Free Flour Mix. Other mixes may work, but have not been tested.
Vegan butter may be substituted with regular butter or solid coconut oil.
Vegan heavy cream may be substituted with canned coconut cream (the cream toward the top of the can).
This crust may be mixed in a food processor (follow instructions in Pro Tips section, #3).
When rolling the dough, first place the dough on a floured parchment paper, then sprinkle lightly with a bit more flour.
You may need a bit more flour to prevent the rolling pin from sticking to the pie crust.
If the dough cracks when laying it in the pie plate, simply press it back together.
It is not necessary to bake before filling the pie crust. But if you opt to, follow the instructions for blind baking in Pro Tips section, #4.