To make this multigrain gluten-free pie dough truly vegan, buy brands with labels certifying they are produced without using animal byproducts, such as Bob’s Red Mill flours, Earth Balance shortening, and Wholesome Sweeteners cane sugar, all available at Whole Foods Markets.
- 3⁄4 cup brown rice flour, plus more for dusting
- 1⁄3 cup oat flour
- 1⁄3 cup potato starch
- 1⁄4 cup buckwheat flour
- 3 tbsp. tapioca starch
- 2 tbsp. cane sugar
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. lemon zest
- 1⁄2 cup vegan shortening, cubed and chilled
- 1 tsp. powdered agar-agar, softened in 1 tbsp. cold water
- 1 tsp. vanilla extract
Pulse flours, starches, sugar, salt, and zest in a food processor just until combined. Add shortening, agar-agar mixture, and vanilla and pulse into pea-size crumbles. Pulse until dough comes together. Form dough into a ball, flatten slightly, and press evenly into pie plate with fingers. Using the tines of a fork, lightly press dough onto the rim of pie plate; chill 30 minutes.
Heat oven to 400°. Bake crust until lightly set and beginning to color at edges,10–12 minutes. Reduce oven to 350°. Remove crust and add filling, or continue to bake until crust is golden brown, about 15 minutes more; let cool completely and fill as desired.