Pastry Crust (With Vegan Option)
This delicious recipe is an all-purpose crust that works great for quiches, fruit pies, and more. It’s flaky, flavorful, and so easy to make.
Supplies
Ingredients
- ¾ cups gluten-free all-purpose flour OR organic almond flour*
- ¼ cup organic coconut flour OR additional gluten-free all-purpose flour*
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 6 tablespoons grass-fed organic sea-salted butter OR 6 tablespoons coconut oil, extra-virgin AND unrefined and ½ teaspoon pink Himalayan salt OR sea salt, ground
- 3 tablespoons cold purified OR distilled water, PLUS more as needed
Instructions
- Preheat the oven to 425℉. In a stand mixer, mix together the flours and salt. Cut in the butter until the mixture looks like pea-sized crumbs.
- Sprinkle the mixture with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost cleans the side of the bowl (1-2 teaspoons more water can be added if necessary).
- Immediately press the pastry into a pie dish with a fork and smooth it with your fingers. Bake for 8-10 minutes on the center rack of the oven.
Notes
Some of my recipes will call for the pie crust to be baked with its final recipe. If so, omit the baking instructions. Everything else remains the same.
You can also use a store-bought gluten-free pastry crust, such as Sweet Loren’s, which comes in a package of 1 (11-inch) crust.