Jenny's Gluten-Free, Casein-Free Mushroom Pie
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SERVES 8

Don’t remove this pie from your oven too soon. The bottom crust should be crispy and golden brown.

Crust

2½ cups Gluten-Free All-Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
1 cup Earth Balance or dairy-free butter replacement of choice, chilled
1 cup vegan sour cream

1. Whisk first 3 ingredients in large bowl to blend. Slice butter replacement into chunks and cut them into the flour mixture with a fork or your hands until mixture forms a coarse meal. Add sour cream and stir until dough forms.
2. Divide dough in two (make one much larger than the other) and form into rounds. Place rounds between parchment paper and chill in the refrigerator for at least 30 minutes or up to one day.
3. Roll out the larger round and place it in a 10-inch pie plate. Roll out the smaller round and cut it into thin strips to make a lattice to top the pie.
   

Filling

3 tablespoons Earth Balance or butter replacement of choice
2½ cups chopped onions
8 cups chopped crimini mushrooms (about 1½ pounds)
2 tablespoons chopped thyme
1 (8-ounce) package vegan cream cheese replacement

1. Melt butter replacement in a large skillet over medium heat. Add onions and sauté until soft and golden. Add mushrooms and thyme. Saute until mushrooms are tender, about 6 minutes. Gently stir in cream cheese replacement.
2. Preheat oven to 400 degrees. Spoon filling into uncooked pie crust and top with dough strips formed in a lattice pattern. Work fast doing the lattice. Crimp edges of dough together.
3. Place pie in preheated oven and bake 45 minutes or until crust is crispy and golden brown.

Each slice contains 571 calories, 37g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 1050mg sodium, 54g carbohydrate, 2g fiber, 6g protein.

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