Gluten free and allergy adaptable pie crust is so much easier than you think! But it’s one of those recipes that many with allergies are nervous about. People are passionate about how they make their crusts….all shortening/part margarine/part butter (if you can have dairy)/ghee/lard, etc. But you know what I like? I like the crust that I’m able to safely eat and that’s one that is made with gluten free flours, butter, sugar, salt and ice water. If you aren’t able to do dairy then simply sub in margarine and it’s the same process.
Once you have this recipe under your belt you can use it for so many things! Pies, crostatas, hand pies, shepherd’s pie, savory filled pastries, sweet filled pastries and more. Make sure to keep this bookmarked and always make a full recipe even if you only need one pie crust. Wrap the second in plastic, then foil, pop it in the freezer and then you always have one on hand and ready to go!
All Purpose Pastry Crust
Top-9 Allergy Adaptable, Vegan (with margarine), Low Fodmap
- 3 c. gluten free flour blend
- 1 tsp. salt
- 1 tsp. sugar
- 3 Tbsp. psyllium husk
- 2 sticks +2 Tbsp. butter, vegan margarine or shortening. Diced and chilled.
- 9-10 Tbsp. ice water
- Add the gluten free flour blend, salt, sugar and psyllium husk to the bowl of a food processor. Pulse until combined.
- Add the diced and chilled margarine, shortening or butter and pulse until the texture looks like sand.
- In a slow stream, with the motor running, add the ice water until the dough comes together. It should easily come together, not be crumbly or feel dry, but also not be sticky and wet. Slightly tacky is what we’re going for!
- Divide into two balls, pat down into disks, wrap in plastic and refrigerate at least 1 hour or up to 2-3 days until ready to use.
- Can also freeze by wrapping in plastic first and then foil. Don’t forget to mark with a sharpie on the outside the date you are freezing and what’s inside!