This is the easiest and BEST gluten free pie crust around. This foolproof recipe can be used for sweet or savory pies and is ready in just 20 minutes! It’s vegan, healthy and made with simple everyday ingredients.
Pie crusts can be intimidating, and coming up with a healthy vegan gluten free pie crust was no easy task! This recipe went through a few trial runs until we finally(!) landed on the perfect recipe.
This pie crust is crispy and flakey, so easy to make (it literally takes 10 minutes), requires no refrigeration, and is made with simple ingredients, very little oil or butter and perfect for any skill level.
You can use this recipe for all sorts of pies, whether savory or sweet! Pumpkin pie and apple are my personal favorites, but you can also do a berry pie, quiches, pecan, whatever you like!
How to make this recipe
Whisk together all three flours, the sugar and the salt in a large mixing bowl.
Add in the melted coconut oil and 4 tbsp of water. Use a wooden spoon to mix together. Add another tablespoon of water and mix together.
The dough will look crumbly, but if you take a handful and squeeze it together, it should hold its shape and look smooth.
If it looks too dry and crackly still, add just 1/2 tbsp of water and mix (at this point it’s easiest to do so with your hands) until you get a smooth consistency that isn’t wet. If you accidentally add too much water, just add a few tablespoons of almond flour until you get the right consistency.
You’ll know it has just the right amount of water when you can form it into a ball with your hands and it doesn’t look crumbly or have cracks at the top, it should be smooth.
Once the dough is ready, add it to a large piece of parchment paper on a flat surface and press down to form a disc. If the edges crack, no big deal, just reinforce them with your hands.
However, if the top of the disc looks dry or crackly, you’ll need to put it back in the bowl and add another 1/2-1 tbsp of water and mix again. At this point it’s easiest to mix with your hands.
Grab a rolling pin and roll the dough out into a roughly 12 inch circle. Try to get it as even as possible and just press the edges together if they’re cracking.
Now for the part that always makes people nervous! Pick up the piece of parchment paper with the dough and quickly flip it onto the pie plate.
Don’t second guess yourself, you want to act quickly so the dough doesn’t fold in half. The edges might fall off or get messed up, don’t worry, we’ll fix that in a second!
Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate. Careful not to tear the dough, but you can easily repair it if you do.
Use a knife to trim the excess dough around the edges and use the excess to make any patches, fill in the sides as needed etc. Use a fork to poke a few holes in the bottom of the crust.
Now you can decorate the edge any way you like! Use a fork to make indents or use your knuckle and thumb/index finger on the opposite hand to make intends along the edge.
How to bake
Now for baking, if you are making a no-bake pie, you’ll bake the crust for 25-30 minutes at 350 Fahrenheit or until golden brown.
For baked pies like pumpkin, apple, pecan etc. bake the pie for just 5-10 minutes. 5 for pies that require a long bake time of about an hour, or 10 minutes for pies with a bake time of 30-45 minutes.
Let cool for about 10 minutes, then add your filling per your pie recipe instructions.
Can I make it in advance and freeze it?
Yes! This gluten free pie crust can be made about 3 days in advance. However, you want to stop once the dough is made, then just roll it out and bake it when you’re ready to use it!
Just wrap it tightly in plastic wrap and store it in the fridge. Let it sit at room temperature for about 30 minutes before rolling.
You are also welcome to freeze it. Just wrap it tightly in plastic wrap and thaw in the fridge overnight before rolling.
Try these next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation! Be sure to comment and leave a review if you like this recipe!
Gluten Free Pie Crust (Vegan)
by: claire cary
Ingredients
- 1 ½ cups fine almond flour
- ½ cup white rice flour
- ½ cup tapioca starch
- 1 tbsp granulated cane sugar omit for savory pies/quiches
- ¼ tsp salt
- 3 tbsp melted butter or coconut oil
- 4-8 tbsp water
Instructions
- Whisk together all three flours, the sugar and the salt in a large mixing bowl. Be sure to spoon and level the flours into your dry measuring cups, don't scoop right from the bag!
- Add in the melted coconut oil and 4 tbsp of water. Use a wooden spoon to mix together. Add another tablespoon of water and mix together.
- The dough will look crumbly, but if you take a handful and squeeze it together, it should hold its shape and look smooth. If it looks too dry and crackly still, add just 1/2 tbsp of water and mix (at this point it's easiest to do so with your hands) until you get a smooth consistency that isn't wet. If you accidentally add too much water, just add a few tablespoons of almond flour until you get the right consistency. I usually end up using a total of 5 tablespoons of water.
- You'll know it has just the right amount of water when you can form it into a ball with your hands and it doesn't look crumbly or have cracks at the top, it should be smooth.
- Once the dough is ready, add it to a large piece of parchment paper on a flat surface and press down to form a disc. If the edges crack, no big deal, just reinforce them with your hands. However, if the top of the disc looks dry or crackly, you'll need to put it back in the bowl and add another 1/2-1 tbsp of water and mix again. At this point it's easiest to mix with your hands.
- Grab a rolling pin and roll the dough out into a roughly 12 inch circle. Try to get it as even as possible and just press the edges together if they're cracking.
- Now for the part that always makes people nervous! Get your 9 inch pie plate ready, pick up the piece of parchment paper with the dough and quickly flip it onto the pie plate. Don't second guess yourself, you want to act quickly so the dough doesn't fold in half. The edges might fall off or get messed up, don't worry, we'll fix that in a second!
- Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate, without tearing the dough.
- Use a knife to trim the excess dough around the edges and use the excess to make any patches, fill in the sides as needed etc. Use a fork to poke a few holes in the bottom of the crust.
- Now you can decorate the edge any way you like, use a fork to make indents or use your knuckle and thumb/index finger on the opposite hand to make intends along the edge.
- Now for baking, if you are making a no-bake pie, you'll bake the crust for 25-30 minutes at 350 Fahrenheit or until golden. For baked pies like pumpkin, apple, pecan etc. bake the pie for just 5-10 minutes for pies that require a long bake time of about an hour (or more), or 10 minutes for pies with a bake time of 30-45 minutes.
- Let cool for about 10 minutes, then add your filling per your pie recipe instructions.
Li says
Excited to try this recipe! Do you have any recommendations if I were to double the recipe to add a layer of dough to the top of my filling for a closed pie? I know you have to precook the pie crust for the base layer and that isn’t an option for the top layer. Let me know if there are any recommendations please!
Claire Cary says
No need to precook the top layer! Just add it to the recipe as usual.