Prep Time: 5 minutes
Total Time: 5 minutes
- ¼ cup arrowroot powder
- 1/3 cup tapioca flour
- 1/3 cup millet flour
- 1/3 cup almond meal or flour
- 1 tablespoon maple sugar (optional)
- ¾ teaspoon guar gum
- 1 teaspoon grated lemon or orange zest (optional)
- 1 large pinch of sea salt
- 1 stick vegan butter substitute, cut into bits and chilled in the freezer
- 4 tablespoons ice water
Using a fork or pastry blender cut in the vegan butter substitute until the mixture resembles coarse meal.
Add the ice water; stir quickly but gently to combine, and press the mixture into a disc. (If it is too dry to gather into dough, sprinkle with another tablespoon or two of water until it holds together without being sticky).
Wrap the dough and chill for 45 minutes. Roll the dough between sheets of parchment paper and proceed with your pie recipe.
Makes one 9-inch crust
Notes: For a vegetarian version of this recipe, substitute one stick of real butter for the butter substitute, and one beaten egg for the water. Cut the butter into the dry mix as above, then add the egg, blending quickly. As indicated in the recipe, if the dough is too dry to gather into a mass, add a tablespoon or two of water until the dough holds together without being sticky. Finish the recipe as above. Copyright 2011 by Jen Hoy