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5 from 1 vote

Gluten Free Pie Crust (Vegan)

by: claire cary

This is the easiest 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.
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins



  • 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.


Do not sub the white rice flour for brown rice flour, the white is key for flavor/texture.
The coconut oil can be subbed for vegan butter for a richer flavor. If using the oil, just make sure it is refined and not virgin to prevent any coconut flavor.
Tapioca starch is sometimes labeled as tapioca flour, but it's all the same thing!
Serving: 1slice / Calories: 172kcal / Carbohydrates: 16g / Protein: 4g / Fat: 11g / Saturated Fat: 3g / Fiber: 2g / Sugar: 1g

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