Gluten Free Nutty Vegan Pie Crust
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Your Vegetarian Kitchen’s Gluten Free Nutty Vegan Pie Crust is a surprisingly unique use of blend of unusual flours for a flaky and satisfying framework for whatever pie filling you are planning on.
In a large bowl, mix the flours and sea salt, cut in the Earth Balance. Mix the Tahini and water together; adding to the flour a bit at a time and gathering together with a fork form a ball. Press into the bottom and sides of a pie plate fluting the edges with your fingers. Or, chill for an hour and roll out. Pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve pie beans putting them into a jar for future use.* Fill with your desired filling and proceed as the recipe dictates.
I keep a jar of designated pie beans for this purpose; however, using them does not prevent you from putting them into a soup or stew. Should you elect to cook them at some future time they will be just as delicious as ever.
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