How to Make Flaky Pie Crust That’s Vegan and Gluten-Free
Finding the right kind of vegan butter changed the game — plus a recipe for strawberry-rhubarb filling
One of the things I love most about making desserts vegan and gluten-free is the high level of creativity. Innovation blossoms when there are narrower parameters: in this case, fewer classic ingredients to rely on.
Until recently, I never attempted a vegan pie crust, let alone a gluten-free and vegan pie crust, because I’ve never been thrilled by the ingredients in commercial vegan butter options. That all changed when I found Miyoko’s cultured butter sticks. It is a blend of quality, plant-based oils, cashews, and probiotic cultures that give it a subtle, sweet tang that has a strikingly similar flavor profile to grass-fed, cultured butter. If you can’t locate Miyoko’s, you can try using the techniques in this recipe with another product. In addition to this dazzling crust, I have also included a recipe for my favorite pie filling: strawberry-rhubarb.
I have to credit two sources that helped me develop this recipe. My husband, Aeron perfected traditional…
