Gone Pie Vegan Bakery was kind enough to submit this Gluten-Free Pie Crust.

This year we went with a new pie crust for our gluten-free holiday pies.  It is adapted from the wheat-free crust we have been making for years. I think it actually held together better and was an all around better crust than its inspiration. It is not a crust without issues. Using both tree nuts and gluten-free oats, it is not for everyone!

Here is the recipe. It makes enough crust for one 10 inch tart crust or three 7 inch crusts.

Thoroughly process the following in Cuisinart until a moist fine flour consistency.

3.0 ounces gluten-free flour mix #2
0.5 ounce coconut flour
1.5 ounces sorghum flour
1.0 ounce buckwheat flour
6.0 ounces gluten-free oats
2.5 ounces brazil nuts
1 1/2 teaspoons arrowroot flour
1/4 teaspoon xanthan gum

Combine the following in a measuring cup and pour through Cuisinart feed tube while machine is on. You will need to scrape down the bowl at least once.

1 Tablespoon coconut oil
3 Tablespoons light vegetable oil
2 fluid ounces water
4 fluid ounces maple syrup

Let the dough rest a minute or two. It will firm up as you watch. When it is a nice easy texture to handle, with floured hands, portion the dough into your pans and pat it out. If it rests too long it will be harder to work with. You should be able to easily spread it in your pan. I have never found this crust to require pre-baking. So fill as you like and enjoy!