A gluten-free and vegan pie crust recipe that rolls out soft and pliable and can make a top crust for your pie.
Start by making some oat flour by grinding 1 1/4 cups whole gluten-free oats in your blender for about a minute until they turn to a fine powder.
Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
Add 1 cup of oat flour, 1/2 cup plus 2 tbsps of tapioca starch, 3/4 tsp salt, and 1 tsp xanthan gum to a mixing bowl and mix them together.
Add 3 tbsp of refined coconut oil and 3 tbsp of soft margarine like Earth Balance (or 6 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature - soft, but not melted).
Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
Pinch the edge of the pie crust to form a pretty top edge and then bake at 400°F (200°C) for 20 minutes.
Allow to cool and fill with any no-bake pie filling of your choice.
Double the recipe to make a top and bottom crust. Put the bottom layer in the pie dish, fill with fruit filling, and top with another pie crust.
Press the bottom and top crusts together along the edges using your fingers or a fork to seal them together and make them pretty. Poke a few holes in the top of the crust to allow steam to escape.
Bake at 400°F (200°C) 45-50 minutes.
Allow to cool slightly before cutting.