We love pies in our house - steak and kidney, chicken, fish...you name it and we'll stick it in a pie dish and top it with pastry. Now making vegan pastry was a bit of a breeze compared to gluten free, vegan pastry and it's taken a few goes but I've got something that works for us.
It's based on the old Betty Crocker recipe.
9 inch pie crust
1 1/2 cups Dove Farms Gluten Free Plain Flour
1/2 cup Dove Farms Gram Flour
1 tsp salt
1 tsp egg replacer (I use Organ) plus 1 tbsp water
1/3 cup Pure Sunflower Margarine plus 2 tablespoons (I always need extra)
1/3 cup Lard (Trex)
5-6 tablespoons ice cold water
Sift flours, salt and egg replacer into a bowl. Cut in margarine and lard thoroughly. Your mixture should look like bread crumbs. I put the water into a bowl with an ice cube so that it's really cold. Remember you need to add in a tablespoon of water for the egg replacer.
Sprinkle the water onto the flour one tablespoon at a time and mix until the dough forms a ball and cleans the side of the bowl. Add a bit more water if you need to. The dough needs to be able to be rolled out. If its a bit dry you can add in another tablespoon of margarine as well.
Roll and use as normal.
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