Vegan pie crust base, gluten free

Ingredients

• 300 g Gluten free flour mix
• 120 ml Coconut oil, melted and cooled
• 100 ml Water
• 1 tbsp Cane sugar
• 1 tsp Salt

Method

1. Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade.
2. Pulse to combine.
3. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it.
4. Pulse in water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.
5. Turn dough onto a clean, dry surface that has been dusted with flour.
6. If you’re not ready to use the crust, shape it into a flat ball, wrap with plastic wrap, place in a freezer bag, then freeze.
7. If you are ready to use it but not this very second, you can store it in the fridge until it’s time to bake.
8. When you are ready to use the crust, make sure it’s soft enough to roll, and use a rolling pin to roll the dough into a large circle--enough that you can imagine easily covering your pie pan – using extra flour to keep things from sticking as you go.
9. Gingerly lift it onto your pie crust.
10. Squeeze the edges and refrigerate crust until you have the filling made and you're ready to bake it.