Extra wheat starch for rolling the dough (about 2-3 Tbsp)
Remove the butter from the refrigerator and temper for about 10 minutes.
In a bowl, mix together the WelPlan cooking mix, wheat starch, baking flour, xanthan gum and salt. Add the butter cut in large pieces. Using a dough cutter (or 2 knives), cut the butter until it is pea-sized.
In a small bowl, mix vinegar and aquafaba together. Gradually add to the flour mixture, stirring with a fork. Then add water 1 Tbsp at a time, until a ball is formed. Be careful, the mixture should just form a ball, but not be sticky. (The amount of water can vary from +/- 2Ttbsp.) It is important that the water is very cold.
* The recipe can also be made in a food processor, following the same instructions.
Separate the dough into 2, wrap each dough ball in plastic wrap and form a disc. Refrigerate for at least 1 hour. (This step serves to distribute the water in the dough well, it will be easier to roll out later.)
When it’s time to roll the dough, take the dough out from the fridge 10 minutes in advance. Sprinkle the disc generously on each side with wheat starch. Add a little wheat starch on the work surface. Using a rolling pin, spread the dough so that you can cover the bottom of the pie plate.
Roll the dough around the rolling pin to facilitate the transfer of the dough to the plate. Cut the excess dough around the plate and form a nice crust.
Garnish with your favorite stuffing.
To obtain a golden brown crust, brush generously with aquafaba the top of the pie before cooking.
To blind bake (Pre-bake) pie crust :
Using a fork, prick the bottom of the crust (to prevent air pockets from forming)
Cover with plastic wrap and refrigerate again for 30 to 60 minutes.
(This step prevents the crust from shrinking during cooking).
Preheat the oven to 400F.
Remove the crust from the fridge when the oven is hot. Remove the plastic wrap and bake immediately on the bottom rack. Cook for 15 minutes. Let cool completely before garnishing.