Healthy Vegan Gluten-Free Pie Crust

Put flours, starch, and salt in a bowl. Whisk well to remove clumps and combine.

Crumble potato in. Using a potato ricer works really well to break up chunks. Add in water. Using your hands begin to mix. Continue until a ball of dough forms. It shouldn’t stick to your hands but also shouldn’t be dry and cracking.

Divide ball in half if making the full recipe.

Flatten half the dough on a piece of parchment paper. I find this works best for when you transfer to a pie dish.

Using a rolling pin, roll out until you get a circle a little but larger than your pie dish. It should be about ¼ inch thick. If needed, use a little bit of the brown rice flour to avoid the rolling pin from sticking to the dough.

When done, roll the rolling pin over the dough as you wrap the dough around the pin (see post for photos).

Put the rolling pin on one edge of your pie pan and slowly unroll removing the dough from the pin and over the pie dish. If some dough breaks off, that’s okay because you can easily press it back together into the dish.

Using your fingers, press the dough into the pie dish pinching the top to make a scalloped like design.

Fill as needed by the recipe (or bake if recipe calls for it).

If baking it on it's own, I found that 25 minutes was perfect texture.