I used this recipe from Food 52 to make a vegan pie crust that was flaky and delicious for some random vegan tofu quiche I made a while ago. I decided to make it with gluten free flour instead of regular flour....and see if it was delicious or nasty.
Turns out, it's not so bad. I just substiutted Bob's Red Mill gluten free flour and a little xantham gum for the normal flour. It tastes a little crumblier, but that's not bad for a pie crust anyways.
I also substituted coconut sugar for the sugar. And it's only a tablespoon anyways for the whole batch, so that's practically nothing.
I stuck it in the fridge and decided to save it for "later," if I decided to make quiche again or make some other random pie thing.
"Later" turned into this morning, when I decided I wanted to bake it and throw frozen strawberries on top and have a teensy little strawberry shortcake for breakfast.
Healthy? Not particularly. But it's better than a greasy breakfast wrap or a mocha or a pile of pancakes, so suck my balls.
All I did was take the cold dough out of the fridge, let it warm up on the counter for a bit until it was roll-able, and spread it out in a tiny tart tin that I have. I put that in a 425 degree oven for 5 minutes, then threw the frozen strawberries on top and put it back in for ten more minutes.
^ Crust, all alone.
^ Crust, all covered in frozen berries.
AND VEGAN AND GLUTEN FREE AND ALMOST NO ADDED SUGAR!
GOOD FUCKING MORNING
It tastes good and simple and the crust is decent. It was a knock-your-socks-off crust with regular flour, and the gluten-free flour knocked it down to just four stars. Not bad for a crust, though!
Ease of Preparation: 3/5
Cutting in the coconut oil was annoying, but it's just time-consuming. Worth it.
FANCY TART LOOK AT HOW FANCY YOU ARE