Instructions

1. Begin by gathering all your ingredients: 1 1/2 cups gluten-free all-purpose flour, 1/2 cup solid coconut oil, 1/4 tsp salt, and 1/4 cup cold water. Ensure your coconut oil is solid and not melted for the best texture.
2. In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Use a whisk or fork to mix them together until evenly distributed.
3. Add the solid coconut oil to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the coconut oil into the flour until the mixture resembles coarse crumbs. The goal is to have small pea-sized pieces of coconut oil throughout the flour.
4. Gradually add the cold water to the flour and coconut oil mixture, starting with a few tablespoons at a time. Mix gently with a fork or your hands until the dough begins to come together. You may need to adjust the water slightly depending on the humidity and the specific gluten-free flour blend you are using.
5. Once the dough is formed, gather it into a ball and flatten it into a disk shape. Wrap the disk in plastic wrap or parchment paper and refrigerate for at least 15 minutes. This chilling step helps the coconut oil firm up and makes the dough easier to roll out.
6. After chilling, remove the dough from the refrigerator. Lightly flour your work surface with additional gluten-free flour to prevent sticking. Place the dough disk on the floured surface.
7. Using a rolling pin, roll out the dough gently, starting from the center and working your way outwards. Aim for an even thickness of about 1/8 inch. If the dough cracks or breaks, you can patch it by pressing the edges back together with your fingers.
8. Once rolled out, carefully transfer the dough to a pie pan. To do this, you can roll the dough around the rolling pin and then unroll it over the pie pan, or you can fold the dough in half and place it in the pan, then unfold it.
9. Gently press the dough into the bottom and sides of the pie pan, ensuring there are no air pockets. Trim any excess dough hanging over the edges with a knife or kitchen scissors.
10. Preheat your oven to 350°F (175°C). If your pie recipe calls for a pre-baked crust, prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for about 10-15 minutes until it is lightly golden. If you are using it for a filled pie, follow the baking instructions of your specific pie recipe.
11. Once baked, remove the crust from the oven and let it cool before adding your desired filling. Your flaky gluten-free vegan pie crust is now ready to be filled and enjoyed!