Vegan Pie Crust
2 1/2 c alternative flour choice
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sunflower butter
2-3 tablespoons water
Add the flour/s and salt to a large mixing bowl and whisk to combine.
Stir in the butter. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.
Add the water and mix until a soft dough comes together.
Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point. Cover with plastic wrap and refrigerate until ready to use.
To par bake the crust: Preheat oven to 350°F/177°C. Bake 10 minutes. To fully bake the crust without any filling bake for 20 minutes.
I like to use a combination of alternative flours from wholewheat, hazelnut, flax seed & chickpea flour.
Depending on your combination of flours you may need to add more water or more flour to get the right consistency. It should not be difficult to work with.
This recipe is typically for savoury dishes, to make for a sweet dish or dessert, add 1 tablespoon of honey or alternative sweetener.
Handle as little as possible to not overwork the dough but it should have an even marbled look.