Pie Crust (gluten, dairy and egg free)
Making a pie crust tends to be a challenge. I have found an approach that is a bit different than most people use. Applying it to a non-wheat based crust was a challenge. To date, this is the best I have discovered. Normally, I encourage people to be creative and add a twist to the recipe. Not so with this one. Throw out previous knowledge of crust making and follow this one closely. Now if you are not high altitude or the moisture in the air is high or the day is hot, you may have to adjust accordingly. Enjoy.
Blend together in a large mixing bowl
4 c Namaste Perfect Flour Blend
1/4 c Ground Flax Seeds
1/4 c Potato Starch
2 tsp Salt
1 TBS Sugar
1/2 tsp Baking Powder
Chop 1/3 C Margarine into small bits. Cut into flour blend. It should look crumbly like the top picture.
1/4 c Apple Cider Vinegar
1 c Cold Water
Mix in with a fork. It should look like the second picture: crumbly. Do not add more water. You will end up with tough and gooey dough.
Freeze for 2-3 hours.
Spray pie pans. I used pot pie pans for these pictures.
Place dough crumbles in pan. Keep the large bowl in the freezer as the dough must remain cold.
Use a fork to mash dough to the side of the pan.
Bake at 375 for 15 min. Remove and thoroughly cool before adding filling. Once the filling is added, cook immediately or the crust will become gooey.