This Gluten-Free Vegan Pie Crust recipe is easy to prepare and so delicious just like a traditional pie crust. Made with only 3 ingredients plus salt and water. It is the perfect alternative pie crust for all your Thanksgiving, and Christmas recipes.
I’ve tried a lot of gluten-free pie crusts. You can find some pretty good ones in the store, but usually, they taste kind of gross and are way too expensive. I wanted something that tasted good, was easy to make, and didn’t cost too much. This recipe is what I came up with and it’s the best one I’ve found so far!
Making a gluten-free pie crust might be difficult enough. But don’t worry, this gluten-free pie recipe tastes just like the original. Nothing beats a golden-crusted pie with a sweet, luscious filling! Thankfully, you only need cupboard essentials like flour, butter, cold water, sugar, and salt to make a fantastic pie crust.
This gluten-free pie crust is melt-in-your-mouth, is delicious and so easy to make, it comes together in no time. if you are looking for a recipe that is similar to a traditional recipe. Especially when you are serving it to friends and family who are skeptics.
The flour is the key component of any gluten-free pie dough. Why is it so? Because gluten-free flour blends vary. They are a mixture of xanthan gum, starches, and alternative flours made to resemble regular flour. Your pie crust’s flavor can vary substantially depending on the type you buy.
I have made this no-fail gluten-free vegan pie crust recipe with many of my recipes including my, Sweet Potato Pie, Vegan Pumpkin Pie, and Apple Pie recipes and it has never failed.
Why Does This Recipe Work?
This gluten-free vegan pie crust is so awesome. Here are a few reasons why you’ll love this pie crust recipe:
- This recipe just requires 5 ingredients (including water), as shown below. These are likely items you already have on hand, so there are no special or expensive materials needed to make this pie crust.
- This recipe only needs 15 minutes of active time, and once it’s prepared, there’s no need to chill anything. Makes it a double win (at least for me)!
- Amazing Flaky Texture: The flakiness of this pie crust will wow you. It’s the ideal pie crust for all of your holiday pies, whether they’re sweet or savory! I’m confident you’ll love it if you use this crust to make gluten-free versions of apple pie, pumpkin pie, pecan pie, or cranberry pie.
- This pie crust is gluten-free and dairy-free, so even individuals with Celiac disease or lactose intolerance can enjoy it without any problems!
Ingredients In Gluten-Free Vegan Pie Crust
- Gluten-Free All-Purpose Flour: For the best results, use a mix of gluten-free flours that includes xanthan gum. In this recipe, do not use a one-ingredient flour such as coconut or almond flour. They respond differently to moisture, and the ratios will be incorrect.
- Cane sugar: You can also substitute it with maple or agave syrup.
- Salt: Remember to add salt. It’s an essential component in homemade pie crust. Without salt, a gluten-free pie crust recipe will taste bland.
- Non-Dairy Butter: In comparison to traditional butter, plant-based butter often have less saturated fat and more heart-healthy monounsaturated fat.
I used Earth Balance Buttery Spread. You can use almond butter, sunflower seed butter, coconut butter, or cashew butter. You can also use coconut oil in place of vegan butter.
- Cold Water: Cold water provides moisture to the dough, allowing it to form a smooth ball. It also helps to keep the butter cold and nice!
How To Make Gluten-Free Vegan Pie Crust?
Combine flour, sugar, and salt in a large bowl. Add non-dairy butter and cut vegan butter into the flour until the mixture looks like breadcrumbs. Add water and knead into a dough ball.
Spray a 9-inch pie plate with oil, and roll out dough in between two pieces of parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough. Carefully flip the pie pan with the dough on top.
Carefully press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in the refrigerator until ready or you can pre-bake pie in a preheated oven. 350 degrees for 10 minutes.
Your crust is ready to be filled.
Some Recipes With Gluten-Free Vegan Pie Crust
- Regular butter can be used in place of vegan butter if you don’t have any dietary restrictions.
- To make a healthy alternative, replace the butter with coconut oil. You must use solid coconut oil, not liquefied, for this.
- Cinnamon may be an excellent addition to a sweet pie crust.
- Would you prefer a gluten-free graham cracker crust? I get it. Use graham cracker crumbs instead of gluten-free flour.
Before you begin, there are a few things to keep in mind.
- Before you start mixing, ensure that all of the ingredients have been measured out and are prepared so that you don’t miss anything.
- Weigh your ingredients using a kitchen scale to ensure accuracy.
- Ensure that the butter and water are both very cold. Cold butter makes flaky layers!
- Avoid working the dough too much. The butter shouldn’t be melted.
- If you are not vegan, brush it with an egg wash before baking, to get a golden crust.
- If it is too crumbly, at a time add 1 spoon of cold water until it forms a smooth ball.
- If you’re going to fill the pie and then bake it, make sure the filling isn’t too hot. Using a chilled filling will aid in preserving the bottom crust’s texture.
- To turn this pie crust soy-free, simply purchase vegan butter that is free of soy components. Normally, the packaging of vegan butter will make it clear if it is soy-free.
- This recipe for a single pie crust makes a bottom crust. Double the recipe and make the top crust using one pie disc.
Other Amazing Holiday Recipes To Try This Holiday:
Frequently Asked Questions
Can I Bake The Pie Crust In Advance?
If you are making this pie crust for a recipe that calls for a fully-baked pie crust, bake the crust for 30 minutes at 425F until the crust is firm and the edges are golden brown. The baked crust will keep for up to 5 days in the refrigerator. You may also par-bake the crust for 10 to 15 minutes before pouring in the pie filling and then continue to bake the entire pie (including the filling).
Can You Freeze The Gluten-Free Pie Crust?
If you aren’t going to bake the gluten-free pie crust right away, you can freeze it. Simply wrap the pie crust in plastic wrap before covering the entire pie pan with aluminum foil. For up to two months, freeze the crust. When you’re ready to bake this pie crust, take off the foil and plastic wrap and allow the dough to thaw at room temperature for 15 minutes, preheat the oven before baking.
Is Pie Crust Gluten-Free?
Regular pie crust isn’t gluten-free because it’s made using all-purpose or wheat flour. Making your own gluten-free pie crust from scratch with gluten-free flour and adjusting the other ingredients accordingly is the only way to ensure a flaky crust.
Should I Par-Bake This Pie Crust?
Depending on the recipe, yes. When a pie has a juicy filling, the crust may need to be pre-baked in order to keep it from becoming soggy. The recipe should tell you whether or not to pre-bake the crust. Bake at 375°F for 15 minutes to par-bake. Pie weights are optional but are not required.
What Is The Best Gluten-Free Flour For Pie Crust?
Use an all-purpose gluten-free flour that contains xanthan gum. Bob’s Red Mill’s gluten-free baking flour is of high quality. In general, I find that the ones with the best taste have a blend of brown rice flour, tapioca starch, and sweet rice flour.
My Crust Shrinks When Pre-Baking. What Do I Do?
Make care to refrigerate your pie crust before baking to prevent shrinkage! If 30 minutes isn’t enough cold time and your pie crust is still shrinking, try chilling it for an hour the following time. Also, ensure to utilize the pie weights! A pie crust that is empty will shrink.
How Do I Prevent The Edges Of The Pie From Getting Brown And Overcooking?
You can buy a pie shield designed expressly for this reason, but I find it simpler to use aluminum foil! Prevent the pie crust’s outside edges from over-browning by wrapping foil pieces around the edges of the crust.
Why Is My Pie Crust Too Crumbly?
A crumbly and difficult-to-roll dough indicates that the crust may be too dry. Increasing the dough’s moisture content will make it more cohesive. It’s important to work with the dough as delicately as possible until it’s completely moistened before adding extra ice-cold water (1 teaspoon at a time).
Can You Buy Gluten-Free Pie Crusts?
There is no need to worry about making a gluten-free dessert when you use Bob’s Red Mill Gluten-Free Pie Crust Mix! It’s “easy as pie” to make a delectable, flaky crust that goes great with any dish when you use this outstanding mix.
Is Puff Pastry Crust The Same As Pie Crust?
Both pie crust and puff pastry comprise flour, salt, water, and fat (often butter), but their flavors and textures are different. Puff pastry has a flakier texture and a much more savory flavor than pie crust, which is more firm and flavorful. In addition, they are prepared differently.
Thanks for reading this blog post. I hope you like and try this gluten-free vegan pie crust. If you have any questions or suggestions, feel free to leave a comment below. And if you tried this recipe or any other from our site, please let us know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.
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- Categories: Gluten-Free, Vegan
- Courses: Dessert, Side Dish
- Cuisine: American
- Season: Thanksgiving
- Energy: 190 kcal / 794 kJ
- Fat: 11 g
- Protein: 2 g
- Carbs: 18 g
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 8 Servings
- 1 1/2 cups gluten-free flour
- 2 tablespoons cane sugar, (use only 1 tablespoon for savory recipes)
- 1/2 teaspoon salt
- 1/2 cup water, cold
- 1/2 cup non-dairy butter
- In a large bowl, combine flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!
- Grease a 9-inch pie plate, roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough. Carefully flip the pie pan with the dough on top.
- Carefully press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in refrigerator until ready or you can pre-bake pie in a preheated oven. 350 degrees for 10 minutes.
- Fill pie crust with yummy fillings!
Besides all purpose gluten-free flour and regular flour have you attempted this recipe with other flours such as oat or rice flour?
I have used oat flour in pie crust in the past but not in this particular recipe. I would have to experiment.
Looks really creamy
Hello – what can I replace the cane sugar with?
You can substitute with the same amount of maple syrup or your favorite sweetener. Just add enough of the water until your dough comes together.
will this make enough for a bottom and top layer?
No you will have to double the recipe.
What exact gluten free flour have you used for this pie crust?
Hello Ewelina, it is actually shown in the post and photos, it is Krusteaz all purpose gluten-free flour.
Can I use coconut oil as a substitute for the non dairy butter? And if so, is it the same measurement?
Shyanne yes you can, make sure your coconut oil is thick and not runny, if it is runny then you can place it in the refrigerator for about 25 minutes. Start with about 6 tablespoons.
Have you tried freezing this crust? I am making meals ahead of time to bake later, after my next baby is born, so wondering if this is even an option. Thanks!
Debbie, I haven’t tried freezing it but I can’t see why it wouldn’t work. All the best, praying for a mommy and baby!
I don’t have gluten free flour, will this recipe work with regular unbleached flour?
Yes it will work with regular flour.
Can this crust be used to make dumplings for peach cobbler?
Yes it can EJ or check out the crust I used in my Strawberry Cobbler https://healthiersteps.com/recipe/vegan-strawberry-cobbler/
Can I wrap this dough and refrigerate it over night?
Yes you can, wrap it in a doubles layer plastic wrap or freezer bag. Allow it to sit out a bit to loosen up after removing it from the refrigerator.