Pie Crust Recipe

Living in Portland has made being gluten-free and vegan much less of a burden. However, when I discovered my body would now need these restrictions, I was a bit worried for my sweet tooth. We are in such a swing of minimalism these days and when it comes to baking I need my recipes to be simple as well. With that being said I want to introduce a recipe made by Nora herself. This gluten-free vegan pie crust recipe is great for any time of year. You don’t necessarily have to be vegan or gluten-free to love this crust. By adding our version of  “Nora’s Kitchen Granola flour” this crust has both great taste and texture.

Making pie crust is a bit of an art for your tastebuds. Pie crust doesn’t necessarily have to look good to the beholder – it just has to taste good. I can assure you this pie crust lives up to its name.

  • 1 1/4 cups Nora's Kitchen Granola
  • 1 1/2 cups Bob's Red Mill Gluten-Free Flour
  • 1 stick of Earth Balance (or other type of vegan butter substitute)
  • 3 tbsp coconut oil
  • 2-4 tbsp hot water
  • Pinch of salt
2 - 9" pies
15-20 min prep
  1. Grind Nora’s Kitchen Granola in a coffee grinder, food processor or blender. I personally like to use my magic bullet. You will then mix your granola flour with your Bob’s Red Mill Gluten-Free Baking flour. Bob’s Red Mill is local, here in Portland, that has a designated gluten-free facility. Bob’s Red Mill is committed to providing top-quality gluten-free flours, grains and more. We couldn’t be more lucky or more happy to access to their amazing products.
  2. Soften and combine butter substitute with coconut oil.
  3. Add flours to the softened shortening blend (along with a pinch of salt) and stir with a fork.
  4. Add 2-3 TBS of hot water and mix until the crust is soft and cohesive enough to roll out. Feel free to add more water throughout the rolling process as well since more flour will just keep drying it out.

See! That wasn’t so bad. Now mix your desired pie recipe. I personally enjoy this recipe by Dana, from The Minimalist Baker, which is for a deep dish apple crumble pie.

14 apples, cored, peeled and sliced (a mix of sweet and tart)
scant 1 ½ cups sugar
2 teaspoon cinnamon
2 Tbsp granola flour (from crust recipe)
2 Tbsp Earth Balance

Next prep the apples. Add them to the same bowl as you made the dough in and toss with sugar, cinnamon and some more of your granola flour. Add to pie crust and top with 1 Tbsp Earth Balance, scored into little dots or strips.

Pour some Nora’s Kitchen Granola into same bowl. Stir around a bit until coated with apple drippings. Sprinkle across the top of your pie to help you create a crumble.

Bake at 350 degrees for 50-60 minutes, or until pie is warm and bubbly and the top is golden brown.

If you’re not into the crumble top, simply make another pie.