Pie Dough GF/Vegan/Top 9 Free

This allergen-friendly pie dough is flaky, buttery (without the butter!), and perfectly balanced with just a touch of sweetness. Made with Spectrum Organic Shortening and a custom pastry blend, it rolls out beautifully and bakes up golden and tender every time. One of the best parts? You can make the dough up to a month ahead of time! Just wrap it tightly in wax paper or plastic wrap and store it in the fridge until you're ready to use it — no thawing required. It’s the ultimate time-saver for stress-free baking days.

Pie Dough:

• 9 oz Spectrum Organic Shortening

• 1/4 cup + 1 tablespoon granulated sugar

• 2/3 cup water

• 2 1/4 teaspoons xanthan gum

• 1 teaspoon salt

• 1 teaspoon egg replacer powder

• 3 cups + 2 tablespoons pastry blend (or buy it here!)

  Prepare the Dough (Up to one month before needed):

  1. In the bowl of a stand mixer, cream Spectrum Organic Shortening and sugar together on medium speed for about 2 minutes.

  2. Turn mixer to low and slowly add the water.

  3. Once water is incorporated, add the xanthan gum, salt, and egg replacer. Mix about 1 minute.

  4. Gradually add the pastry blend, about 1/2 cup at a time, until a soft dough forms.

  5. Remove the dough from the bowl, wrap tightly in wax paper or plastic wrap, and refrigerate overnight at minimum.