Hellloooo! If you’ve read through Part 1 and Part 2, thank you! As a reward for your diligence and loyalty, you will find the coveted recipe that I’ve developed at the end of this post. If you’re in a hurry to start baking, jump to it here.
Before that though, I’d like to finish my little story about the contest… The day was hot, with a slight breeze relieving us all occasionally, but it was worth it. Hundreds of people milled about the grassy area just looking, tasting and talking to all the pie makers and friends. My mom came to help serve and was a delight to have with me as she supplied our little corner with water, forks, plates and tastes of other people’s pies, which made the serving that much more enjoyable!
Even though we were all stationed under canopies, the angle of the sun kind of negated that for our section and, unfortunately, a lot of the cream pies started melting. But I guarantee they were still delicious. Trust me. The woman next to me made her abuelita’s spicy chocolate cream pie and man was it good, even when it was a puddle on the plate! It was like refreshing mexican hot chocolate. Mm mm good.
After the two hours of pie tasting, we gathered around a makeshift stage where Ms. Kleinman and the guest judges announced the winners. I did not win, but I did get a chance to meet the genius Moby! He was a guest judge for the vegan category, so, yes, he tasted my pie! He was nice enough to sign my CD with a little “self portrait,” as he said. Evidence in the pics below. (Click to see them full view)
Even though it would have been supremely awesome to be recognized with a ribbon, it was nice to know people enjoyed my pie! When I went to pick up my pie pan from the judges table, a judge told me she had a huge piece of my pie and that the others seemed to like it as well based on the fact that half of it was gone. This was uplifting and encouraging. But the most rewarding thing was seeing Gluten intolerant and vegan people come up with excited eyes to taste my pies and leaving with a satisfied smile on their face.
After the contest, I ended up making more pies for friends’ birthdays and refined my recipe even more. If you’re interested in making your very own gluten-free, vegan pie crust, check out my recipe below! Hopefully it will bring a smile to your face when you realize you can have a gluten-free, vegan pie crust that is easy and delicious!
GF V Pie Crust (Makes enough for one covered pie, or two bottom crusts)
What You Will Need:
- 2 Cups Almond Flour* (finely ground)
- 1/4 Cup Rice Flour
- 1/4 Sorghum flour
- 1/2 Cup Tapioca or Potato Starch (for sweet pie use tapioca, for savory use potato)
- 1 tsp salt
- 1 Tbsp sugar / sweetener
- 8 Tbsp vegetable shortening or coconut oil (cold)
- 6-10 Tbsp ice cold water
- OPTIONAL 1 tsp cinnamon and/or other spice relating to your pie
*Allergic to nuts? Use rice flour instead.
Tools: One 8 or 9 inch pie pan, one large mixing bowl, rolling pin, wax paper, plastic wrap/large ziplock bag, sharp knife, measuring cups, whisk. OPTIONAL: Food processor/stand mixer.
Before you begin, put the 8 Tbsp of vegetable shortening in the freezer until needed. It needs to be super cold when you add it in so it doesn’t liquify and run out of the mix.
In a large mixing bowl, whisk together all the dry ingredients. Next, cut the vegetable shortening into chunks and add to the bowl. At this point, use the sharp knife to cut the chunks into the flour mix until they are pea-sized. (This can also be done in a food processor or stand mixer). Next, using your lovely hands or stand mixer, mix and mush together everything in the bowl while adding the ice cold water one tablespoon at a time until the mixture is moist and a bit sticky. Make sure to add the water slowly so you don’t add too much. It should resemble moist cookie dough or wet playdough. Form dough into 2 equal balls, wrap them in plastic wrap or put in a ziplock bag and let sit in refrigerator for 30 minutes. I like to use this waiting time to make my filling.
….30 minutes later…
Take one dough ball out of fridge. Put a sheet of wax paper a few inches larger than the size of the pan on the table and dust a bit of tapioca starch on top. Place the dough in the center of the wax paper sheet and dust a bit more tapioca over that and onto the rolling pin. Roll out the dough into an even circle. It should be about 1/4 inch thick.
We must now get this into the pan. Gently place the pie pan facing down in the middle of the rolled out dough. Carefully slide your arm underneath the wax paper, place your other hand on the pie pan for stability and flip it all over so that the pie pan is now right-side up with the dough on top. Some dough may fall off, but this is fine. You can just press the dough bits back in if necessary ; it is pretty forgiving. Peel off the wax paper and press dough completely into the pan. Use fork to poke a few small holes around the bottom to release any air pockets and then gently press the holes closed.
If your recipe says to par-bake (pre-bake) the crust, then do so now, making sure to put a piece of parchment over the dough, and weigh it down with dried beans. The crust should be baked at 375 F for about 10-20 minutes or until crust edges are golden brown. This step is usually for cream pies, where you don’t bake the filling.
If no pre-baking is necessary (as with most fruit pies) then just add the filling, roll out top dough if you’re going to cover it, press the edges to keep top and bottom together, and put it all in the oven! Bake at 350 F for 35-45 minutes or until crust edges are golden brown. If the edges start to golden before time is up, cover edges with aluminum foil to prevent burning while the rest of the pie bakes.
If you make a covered pie, be sure to slit some holes in the top before you bake it or use a pie vent to allow the steam to escape without turning your pie to sadness. Don’t know what I’m talking about? Check this out for more info about pie vents or this for examples of what happens without a pie vent. :)
I’d love to hear how this recipe works for you! If you have a blog, post pictures and tell us about your experience or tell me about it in the comments. Got Questions? Post in the comments!
Pies I made after the contest: