Gluten Free / Vegan pie crust!

Hey everyone! Sorry we have not posted anything for a while- we are super busy. But here is a new recipe!

Pie Crust:

• 2 cups Flour (I used Better Batter)
• 1/4 Cup of cold water
• 3/4 cup solid vegetable shortening- keep cold (I used Earth Balance)
• 1 tsp salt
• 1 Egg (or for the vegan option use Egg Replacer)
• 1Tbsp Olive Oil
• 1 Tbsp Soy Milk
  

First add flour and salt into a mixing bowl. If you are using eggs add in the bowl as well, but if you are using the Egg Replacement follow the instructions in a separate bowl and then add. Now take the stick of cold butter and shred it with a cheese shredder into the bowl with flour. I read that it helps bind the ingredients together if you keep the butter cold instead of melting it and then adding it to the mixture. Just pour in the water and knead with your hands!

Preheat oven to 450 degrees.

Now that you have your pie dough- roll it in a big ball and press the dough out to the sides of your pie pan. Make sure you dough is no more than 1/4 inch thick. In a new bowl mix the olive oil and soy milk together and paint on the coating. Oven is ready and so is your pie! Stick your pie in the oven for only 5-9 minutes until the crust starts to brown. Take your pie shell out and you can add whatever filling your are craving!

The photo below is a Broccoli and Onion Quiche.

In the quiche recipe it said to preheat the oven to 400 degrees. Once the oven temperature was ready, I placed the pie back in the oven (with filling) for 35 minutes.