Gluten Free Vegan Pie Dough

Info:

Vegan and Gluten Free Pie/Tart dough option. It consists of two parts, one wet and one dry that will be combined after resting overnight to achieve the right consistency.

Method:

Wet part (in FP)

  1. Melt the fat and cool down to RT.
  2. Put all dry ingredients in FP. Mix for 20"
  3. Add melted fat at once (can be pre-combined)
  4. Mix for 10 seconds, scrape and mix for another 5"
  5. Transfer to container, cover and rest in fridge overnight

Dry part (in mixer)

  1. Melt fat
  2. Mix flour and Xantam Gum and add to bowl
  3. Add rice flours and sugar
  4. Mix briefly
  5. Add fats
  6. Mix at sp4 for ~40"
  7. Adjust with water (it should start to clump together)
  8. Mix for 20" and keep add water. Repeat until consistency is right. Dough should stay together if squeezed. Don't put too much water or it will be too soft next day
  9. Transfer to container, pack, cover and reserve in fridge overnight



Combining both parts after overnight rest and rolling:
  1. In mixer with paddle attachment
  2. Cut the wet part in 1, 2" chunks
  3. Crumble the dry part on top
  4. Mix at spd (you may need to start at sp1) until combined
  5. Take about 250-300g, roll a ball on parchment, flatten and cover with another parchment
  6. Roll in all directions until 5-7mm thick

Video is not complete :o(

Notes:
Generally, coconut fat has to be melted. Vegan fat will be used solid (at least for this recipe)

 

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