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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.
Some Recipes With Gluten-Free Vegan Pie Crust
Other Amazing Holiday Recipes To Try This Holiday:
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Nutrition
- 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
Ingredients
- 1 1/2 cups gluten-free flour
- 2 tablespoons cane sugar
- 1/2 teaspoon salt
- 1/2 cup water, cold
- 1/2 cup non-dairy butter
Instructions
- 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!
Notes
Have you tried using this for hand pies?
I haven’t had the chance but it should be great.
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?
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!
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!
There are no ingredients or instructions for this recipe.
Thanks for catching that,
My power is out and I am working from my phone so I must have accidentally published it.
Can you sub Maple Syrup for cane sugar?
Karen, yes you can.