Ingredients

• 1 1/4 cups Gluten Free Pie Crust Mix 1/2 package
• 6 Tbsp Coconut Oil solid at room temperature
• 1/4-1/3 cup Ice Water

• 1 Tbsp Olive Oil
• 1/2 cup Yellow Onion chopped
• 1 tsp Garlic minced, about 1 clove
• 8 oz Waxy Potato sliced 1/4-inch thick, like Yukon Gold or new potatoes
• 1/4 cup Water
• 1/2 tsp Salt
• 4 cups Kale chopped
• 1 cup Garbanzo Bean Flour
• 1/4 cup Nutritional Yeast
• 1/4 tsp Salt
• 2 1/2 cups Water divided
• 1 tsp Dijon Mustard
• 1/2 tsp Lemon Juice

Instructions

1. Using a pastry cutter or two forks, cut coconut oil into the Gluten Free Pie Crust Mix in a medium-sized bowl until the mixture resembles wet sand. Add ice water 1-2 tablespoons at a time until a smooth dough forms.
2. Place dough between two pieces of parchment paper or plastic wrap and roll out to fit a 9-inch pie pan. Remove the top piece of parchment or plastic and carefully flip the dough into the pie pan. Gently remove the remaining piece of parchment or plastic and press the dough firmly into the pie pan, trimming and decorating the edges as desired.
3. Transfer the shell to the freezer to set for about 30 minutes. (optional) Preheat oven to 350°F. Parbake the shell (pie weights are useful) for 30 minutes, the remove and let cool while the filling is prepared.

1. Heat olive oil over medium heat in a large saute pan. Add onions and cook until translucent, about 5 minutes. Add garlic and saute until fragrant, 1-2 minutes. Add potatoes, water and salt. Cover, reduce heat to low and cook until potatoes are fork-tender, about 5 minutes. Add kale, cover and cook until wilted, 3-5 minutes.
2. While potatoes and kale cook, combine garbanzo bean flour, nutritional yeast and salt. Add 1 cup of water and whisk until smooth.
3. Bring the remaining 1 1/2 cups of water to a low simmer. Reduce heat to low, add garbanzo bean mixture and cook, whisking constantly, until thickened and smooth, about 6-8 minutes. Remove from heat and mix in dijon mustard and lemon juice.
4. Gently fold vegetable mixture into the garbanzo flour mixture and transfer the filling to the parbaked pie crust. Smooth filling evenly into the crust and bake for 30 minutes. Let cool 10 minutes before slicing and serving.