Gluten Free Vegan Pie Crust

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This Gluten-Free Vegan Pie Crust recipe is easy to prepare and so delicious just like traditional pie crust. Made with only 3 ingredients plus salt and water. It is the perfect alternative pie crust for all your Thanksgiving, Christmas recipes.

Gluten Free Vegan Pie Crust


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 my Apple Pie recipes and it has never failed.

Ingredients In Gluten-Free Vegan Pie Crust

  • Gluten-Free All-Purpose Flour
  • Cane sugar
  • Salt
  • Non-Dairy Butter ( I used Earth Balance)
  • Cold Water

It is melt-in-your-mouth 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.

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 flour until the mixture looks like breadcrumbs. Add water and knead into a dough ball.

Spray a 9-inch pie plate with oil, 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.

Your crust is ready to be filled.

How To Make Gluten-Free Vegan Pie Crust

Some Recipes With Gluten-Free Vegan Pie Crust 

Sweet Potato Pie

Sweet Potato Pie Gluten-Free Vegan Pie Crust

Vegan Gluten-Free Pumpkin Pie

Pumpkin Pie Vegan Gluten-Free Pie Crust

Vegan Pot Pie

Vegan Pot Pie Gluten-Free Vegan Pie Crust

Other Amazing Holiday Recipes To Try This Holiday:

Gluten-Free Vegan Pie Crust

If you make this easy vegan gluten-free pie crust, snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.



(Per portion)
  • Energy: 190 kcal / 794 kJ
  • Fat: 11 g
  • Protein: 2 g
  • Carbs: 18 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 15 min
  • Ready in: 25 min
  • For:
  • 8 Servings



  1. 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!
  2. 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.
  3. 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.
  4. Fill pie crust with yummy fillings!


How To Make Gluten-Free Vegan Pie Crust

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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Rate this recipe

  1. Natalie
    November 4, 2020

    will this make enough for a bottom and top layer?

  2. Ewelina
    August 30, 2020

    What exact gluten free flour have you used for this pie crust?

  3. Shyanne
    May 15, 2020


    Can I use coconut oil as a substitute for the non dairy butter? And if so, is it the same measurement?

    • Michelle Blackwood, RN
      May 15, 2020

      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.

  4. Debbie
    January 21, 2020

    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!

    • Michelle Blackwood, RN
      January 21, 2020

      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!

  5. Channon
    November 28, 2019

    I don’t have gluten free flour, will this recipe work with regular unbleached flour?

  6. Caitlin
    November 26, 2019

    Can I wrap this dough and refrigerate it over night?

    • Michelle Blackwood, RN
      November 26, 2019

      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.

  7. Kelly
    November 26, 2019

    How long would I bake for if it does not need to go back into the oven? Making this for a French silk pie instead of a baked pie.

  8. Teri
    November 17, 2019

    what kind of non-dairy butter do you use

    • Michelle Blackwood
      November 17, 2019

      Teri, I use Earth Balance.

      • Brock Fischer
        November 26, 2019

        I see you said you used earth balance butter. Are you referring to the sticks or the tub? My store only has the tubs, not sure it’s the same. In sticks, they have Country Crock plant butter (olive oil, almond, or avacado). So it’s between those 3 or the tub of Earth balance. If so, is it the yellow “original” earth balance?

      • Brock Fischer
        November 26, 2019

        Earth balance spread in the tub or sticks?

  9. Lauren Vaught
    November 15, 2019

    Hi Michelle, I want to make your pie dough recipe, but I need it for a savory recipe. What would you suggest I replace the sugar with to keep it savory? Thank you!

    • Michelle Blackwood
      November 15, 2019

      Lauren, the recipe is fine with savory, but you can omit it. I have used it for my pot pie as is.

  10. Tish Glenn
    October 15, 2019

    I am trying your recipe for this pie crust- baking now. The 1/2 cup water amount is too much! I made it too sloppy, even with a scant 1/4 cup. I had to scoop it up and add more flour. Hope it turns out!

    • Michelle Blackwood
      October 15, 2019

      Tish, more than likely you used a different flour than the one I used, unfortunately, no two gluten-free all-purpose flours are the same. You did the right thing and that is to add extra flour if it is too wet and if it was too dry add extra liquid. I have made this recipe ton of times and it has never failed me.

  11. Miranda Villarreal
    October 9, 2019

    Thanks for posting this recipe! Is there a GF flour brand that you recommend?

  12. Stephanie
    September 25, 2019

    Can this be used as tart dough?

  13. Kay
    August 25, 2019

    Do you have to bake the crust before filling? My pie recipe does not call for using a precooked crust.

    • Michelle Blackwood
      August 25, 2019

      It depends on what you are making. Well, it should be fine to add your filling then bake as in the case of a sweet potato pie.

  14. Danielle
    November 20, 2018

    Have you tried using this for hand pies?

    • Michelle Blackwood
      November 20, 2018

      I haven’t had the chance but it should be great.

  15. Phylicea
    November 3, 2018

    Hey, I am in the mood for baking…looking at your desserts. I have a few I am going to try…As I mentioned in your pizza recipe I am making my own flour mix… something like this
    1 cup brown rice flour
    1 cup sorghum flour
    1/3 cup tapioca flour/starch
    2/3 cup potato starch

    However I notice the flour you use has Xanthan Gum in it. Will it matter if I don’t add that in my mix?

    • Michelle Blackwood
      November 3, 2018

      Hello Phylicea, your blend looks great, I find that if I use 1 tablespoon ground flaxseeds (preferably the golden type) plus 1/4 cup water It works perfectly. I only use these storebought blends because of convenience. Hope you enjoy!

      • Tiffany Swink
        April 13, 2019

        Hi! This may seem silly, but can I use regular butter? I’m having trouble finding gluten free crust recipes that aren’t also vegan or dairy-free!

    November 2, 2018

    There are no ingredients or instructions for this recipe.

    • Michelle Blackwood
      November 2, 2018

      Thanks for catching that,
      My power is out and I am working from my phone so I must have accidentally published it.