3-Ingredient Vegan Gluten-Free Pie Crust by Wassembakes

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup solid coconut oil or vegan butter, cold and cubed
• 3–4 tbsp ice-cold water

Instructions

1. Chill your coconut oil or vegan butter until very firm, then cut into small cubes.
2. Add the gluten-free flour and cold fat to a bowl, then use your fingertips or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces, about 2–3 minutes.
3. Add ice-cold water one tablespoon at a time, mixing gently after each addition, until the dough just comes together and holds when pressed — do not overwork it.
4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
5. Place the chilled dough between two sheets of parchment paper and roll out to about ⅛-inch thickness to fit a 9-inch pie dish.
6. Carefully transfer the crust to the pie dish, press it in gently, and trim any overhang. Crimp the edges as desired.
7. For a blind bake, prick the base with a fork, line with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15–20 minutes until the edges are lightly golden. Remove weights and bake a further 5 minutes if a fully pre-baked shell is needed.