Easiest Pie Crust Recipe – gluten free, whole grain, & vegan

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Frustrated with pie crusts that fall apart?  This Easy Pie Crust Recipe is your answer!  - This gluten free pie crust is so simple, plus it's dairy and egg free and whole grain. Skip the store bought crusts and make this instead.

Some of the basics that help me feed my family whole foods with our busy lifestyle are my Easiest Coconut Milk, Easiest Almond Milk, Easiest Way to Peel Garlic, and Easy Homemade Sauerkraut, and Quick and Easy Meals. Well, if you’re a pie lover, you know how hard pie crusts can be, but this Easy Pie Crust Recipe will change all of that for you.

Think an easy pie crust recipe is an oxymoron?  No more.

Though I was always kind of in love with baking, I always steered away from pies and such.

The thought of rolling the crust perfectly thin and then getting it into the pie pan without it breaking all over kept me away from pies.

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Well, that all changed when I found this super easy pie crust recipe.  I found it in Joy of Cooking years ago.

I’ve gotten quite a few good recipes out of that book.  They typically need some kind of whole foodie or allergy tweak, but the recipe was just what I needed to be able to make pies.  Pies without fear.  Even Gluten Free pie crusts without fear.

Maybe that would have been a good title for this post.

I have always loved baking.

I remember baking all kinds of things as a young girl.  Cookies at Christmastime and baking banana and zucchini breads are two specific childhood memories.  I was a mess in the kitchen (my mom always noticed that I didn’t like to clean up.  Still don’t.  [Creating is soooo much more fun than cleaning, isn’t it :-)?])

But no pies.

Until this recipe.

Pat in the Pan Pie Crust.

No rolling.  No super careful, walking-on-eggshell lifting of the oh-so-delicate pastry.

Just mix–drop–form–and you’re done.

A clutsy pie-lover’s dream :-).

Joy of Cooking explains that flaky pastry depends upon developing the gluten in an expert fashion.  (I guess I am not an expert.)  Anyway, pressing the crust doesn’t develop the gluten.  The crust will be crumbly–not flaky–but that’s OK with me.

Frustrated with pie crusts that fall apart?  This Easy Pie Crust Recipe is your answer!  - This gluten free pie crust is so simple, plus it's dairy and egg free and whole grain. Skip the store bought crusts and make this instead.

NOTES:

1.  This crust can be used in any size or shape of pan.  I’ve been known to make multiple (umm….8 recipes) of certain family favorites (like pumpkin pie).  I don’t have 8 pie plates, so I will make use 2 pie plates, a few 9×13 baking dishes and whatever else I need to make the math work out pretty well.  See – high school math does come in handy (like when you’re baking in bulk.)

2.  Though this crust doesn’t easily lend itself to making the top of a double crust pie, or a lattice-top (though you could try and it might work kind of), I have rolled it out and made little leaf shapes to decorate the top of a pumpkin pie and it has turned out pretty well.

3.  If  filling the crust and baking further, brush the crust with a wash of egg yolk, or at least some milk or dairy-free alternative (like my Easiest Almond Milk or Easiest Coconut Milk) before baking.  This prevents the crust from soaking up the filling and sticking to the bottom of the pie plate.  I honestly don’t do this typically as I am too busy and I think just greasing the pie plate would take care of this issue.

4.  Flour choice.  In our gluten-eating days I would use white whole wheat or freshly-ground kamut flour.  The kamut makes for a buttery-tasting crust.

Since we are now gluten-free, I use my stand-by undefined GF blend.  I use about 1/2 sweet brown rice, and then add in whatever I happen to have on hand.  I like to mix in millet, buckwheat, maybe another rice and some amaranth.  See my Gluten-Free Baking Tips for more info.

Hopefully soon I’ll share our pumpkin pie recipe.  In the meantime, I hope this easy pie crust recipe helps you make whole grain pie crusts with more ease.

And check out Joy of Cooking. I have learned a TON from this book.  It’s one of those “keeper” cookbooks.

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How about you?  What is YOUR favorite pie?

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  1. This looks so easy and delicious! This would be a great post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!

  2. Another great recipe. Not surprising, but appreciated nonetheless. :)

  3. Thank you so much for sharing this recipe at the Holiday Heirloom Recipe party today! I shared a pie recipe on my blog today and used a frozen crust for the recipe. My relatives have been coming out of the WOODWORK today to tell me that that is NOT how it’s done! haha!

  4. You’re hilarious! I don’t like pie crusts for the same reason. I love “pat “in pie dough. Brilliant. I also love the Joy Of Cooking. It’s the cooking bible!

  5. Yum! For thanksgiving I made a crust with palm oil and almond flour. That was pretty good too.

  6. I love pat in the pie crust pie crusts! It’s great this is gluten free too :)

  7. I’m seriously intrigued by this pie crust! Could it really be that simple? I’ll have to give this one a try for sure. Featured you today in my round up from the Holiday Heirloom Recipe Party!

  8. Who wouldn’t want an easy pie crust? Not having to roll it out, even better! Thanks for sharing on Hearth & Soul Hop. :)

  9. I have a pie crust recipe like this, but it used melted butter. I always use it. Just form it in the pan and bake. Usually use for a dutch apple pie.