This healthy pie crust is so good no one will believe it's gluten-free, dairy-free, AND oil-free! Even if you don't *need* a pie crust with these characteristics, you'll fall in love with this one because it's the perfect combination of easy and delicious! One bowl, no fancy equipment, and no need to keep everything cold. Perfect for both sweet and savory recipes.
Why You're Going to LOVE it
This almond flour crust has me SO excited about pies! Can you tell? My mind is swimming with possibilities - lemon, coconut, chocolate, pumpkin, pear, salted chocolate pecan, and even healthy pecan pie! And then there are the savory goals: tomato, kale, pot pie, quiche.
Before we get into the easy step by step process, let me summarize for you exactly why I love this crust recipe and think you will, too!
- It contains no butter, oil or shortening yet still tastes buttery and rich.
- It looks just like a traditional, white flour pie crust. If you're serving skeptical family and friends, you can imagine why this is important. The white rice flour and tapioca starch blend with the tan-colored almond flour to create the lovely, soft white color everyone is used to. And the natural fat in the almond flour creates a flaky, irresistible, almost shortbread-like texture.
- When I say this pie crust is easy, I'm not exaggerating. Even some experienced bakers find pie crusts intimidating, but this one will be your new best friend. There's no need to pre-chill the ingredients, bowls, utensils, rolling pin, etc. And you don't have to rush or worry about your hands warming up the dough. You also don't have to worry about overworking the dough since we're not dealing with gluten.
- No need for pie weights! While traditional pie crusts tend to slump and slide down the sides of the pie plate during prebaking, this one stays exactly where you put it.
- The dough is very forgiving. You can literally just tear off pieces of dough to patch holes or imperfections.
- Use your favorite granulated sweetener, such as coconut, date, or organic cane sugar. Omit the sugar if using this crust with a savory recipe.
- Other gluten-free pie crusts made with 1:1 flour blends can be bland and gummy (and they require added fat), but the texture provided by almond flour is spot on.
- There's no need to oil the pie plate thanks to the natural fat content in almond flour.
- And if you're okay with gluten and follow a whole-food plant-based diet, you can replace the white rice flour with a whole grain flour like spelt or whole wheat.
How to Measure Almond Flour
Even though this crust is seriously easy, we are still baking. For a successful pie crust, it's important to measure accurately and pay attention as you move through the steps.
For the easiest prep and most consistent results every time, I highly recommend using a kitchen scale. I use this affordable Escali digital scale. It's currently $25 on Amazon, and there are plenty of other inexpensive options out there, too.
If you don't have a scale, thankfully, measuring almond flour is different than measuring other flours. So it's pretty easy to get an accurate amount even without a scale. Instead of whisking the flour and then spooning it into the measuring cup, like you would with all-purpose flour, measure almond flour like you would brown sugar. Scoop it up, and then lightly pack it into the measuring cup.
Step By Step Tutorial
If you're still feeling intimidated, be sure to watch the video to see the whole process in action (5 min).
Step 1: Whisk together the dry ingredients - almond flour, white rice flour (or substitute), tapioca starch, salt, and sugar, if using.
Step 2: Add 4 Tbsp of water, and mix well with a large spoon. Then add 1 or 2 more tablespoons of water, and stir again. The dough should look crumbly and moist, but when squeezed together with your hand, it won't completely hold together just yet.
Step 3: If needed, add just 1 more tablespoon of water and stir again. For me, it always takes 6 or 7 tablespoons of water to reach the proper consistency. At this point the dough might remind you of sugar cookie dough (or maybe even Play-Doh), and when you squeeze a handful of it, it should look smooth and completely hold together.
If the dough still seems a bit crumbly, add half a tablespoon of water, and mix again. If you accidentally add too much water, mix in more almond flour.
Step 4: Form the dough into a ball.
Step 5: Place a piece of parchment paper (about 14 inches long) on the countertop. Place the dough ball on the parchment and use your palm to flatten it into a thick disc.
Step 6: As the outer edges crack, use your hands to gently smooth the cracks and reinforce the edges. Now you're ready for the rolling pin!
Step 7 & Troubleshooting:
Slowly roll the dough with firm and steady pressure, from the inside toward the outer edges. Keep rolling, inside to out, moving around the dough until you have a circle about 12 inches in diameter (this is large enough for a 9-inch deep dish pie plate).
- If the dough sticks to the rolling pin, sprinkle a little almond flour on top of the dough, and spread it around with your hand.
- If you realize the dough is too crumbly once you start working with it, return it to the bowl and mix in 1 more tablespoon of water. *Remember, you don't have to worry about over-mixing it because we're not dealing with gluten. So really get in there with your hand, and distribute the water!
Step 8: Pick up the parchment paper and flip the dough onto the pie plate (no need to grease the pan). Slowly peel away the parchment. Don't worry if there are a few holes, tears or imperfections. They can easily be patched with scrap pieces of dough.
Step 9: Without stretching or tearing the dough, use your fingers to gently press it all the way into the corners of the pie plate. Use a knife to trim off excess dough around the edges.
Step 10: Make it pretty! Decorate the edges of your pie crust any way you like. I typically use the knuckle-crimp method because it's so easy. Rotate the pie plate as you work your way around. The dough is very soft and forgiving, so you can use your fingers to smooth the tops and edges of the crimp as much as you need to.
Here's a great tutorial for various pie crust decorating methods: How to Crimp Pie Crust from Food52
And now you have a beautiful, oil-free, healthy vegan pie crust! Use a fork to poke holes in the bottom of the crust before baking.
Baking Instructions
For a pie with a no-bake filling, bake the pie crust in a 350 degree oven for about 30 minutes or until crisp and golden. Cool completely before filling.
For pies that will be baked, like pumpkin or pecan, prebake the crust for about 10 minutes before adding the filling. For pies with long bake times, like closer to an hour, a 5 minute prebake will suffice. Cover the crust edges with foil if it begins to brown too much.
Can the dough be frozen or made in advance?
Absolutely! It can be made up to 3 days in advance and stored in the refrigerator. Wrap the dough well to maintain moisture.
It's also freezer-friendly. Thaw overnight in the refrigerator, then roll out and use as desired.
Use this healthy pie crust with:
Vegan Maple Pecan Pie (GF, WFPB/Oil-Free)
Salted Chocolate Pecan Pie (GF)
Cranberry Cream Pie (GF)
Healthy Pumpkin Pie (GF, WFPB/Oil-free)
Chocolate Haupia Pie (GF)
More ways to use tapioca flour:
Amazing Vegan Quesadillas! (Oil-Free)
Easy Oil-Free Vegan Queso (WFPB/Oil-free)
Ultimate Vegan Mushroom Mac and Cheese (GF)
Vegan Chorizo Stuffed Cabbage Rolls
Vegan Stuffed Crust Pizza
Cauliflower Gratin
I hope I've inspired you to make your own vegan, gluten-free, healthy pie crust!
If you try this recipe I would love to hear from you! Leave a comment below and give it a star rating to let everyone know how your pie turned out. And if you're feeling social, tag a photo on instagram with @myquietkitchen.
Vegan Gluten-Free Pie Crust (Easy & Oil-Free)
Equipment
Ingredients
- 1 ½ cups fine almond flour (168 g) If not using a scale, measure almond flour like you would brown sugar; pack it into the measuring cup.
- ½ cup white rice flour (70 g) If you don't need GF, you can replace this with a whole grain flour like spelt or white whole wheat.
- ½ cup tapioca starch (60 g) Sometimes called tapioca flour.
- ¼ tsp fine sea salt (use ½ tsp for savory pies)
- 2 Tbsp organic cane sugar (omit for savory pies) Or sub another granulated sugar such as date, coconut, or brown sugar.
- 5 to 7 Tbsp water
Instructions
- In a large bowl whisk together the almond flour, white rice flour, tapioca starch, salt, and sugar.
- Add 4 tablespoons of water, and use a large spoon to thoroughly combine. Drizzle in 1 more tablespoons of water, and mix again. Refer to Notes section below and/or photos and video for help determining proper consistency. Be judicious with the water at this point. Add another 1 to 2 tablespoons of water (1 Tbsp at a time), if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
- Place the dough on a large piece of parchment paper (about 13 inches long). Use your palm to gently flatten the dough into a disc. If the dough is sticky, sprinkle with almond flour.
- With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even, 12-inch circle.
- Pick up the parchment paper and carefully flip the dough onto a 9-inch glass pie plate (if using a metal tin, bake time may be reduced). Slowly peel away the parchment. Without stretching the dough, use your fingers to gently press it into the edges of the pie plate. Patch any holes or tears with excess dough from the edges.
- Trim and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.
Baking instructions:
- For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to brown too much.
Notes
Tips & Troubleshooting:
- If the dough sticks to the rolling pin, sprinkle a little almond flour on top of the dough, and spread it around with your hand. Another option is to place a second piece of parchment paper on top.
- If you realize the dough is too crumbly once you start rolling it out, return it to the bowl and mix in 1 more tablespoon of water. *Remember, you don't have to worry about over-mixing it because we're not dealing with gluten. So really get in there with your hand, and distribute the water throughout.
Storage:
The dough can be made in advance. Form into a ball and cover completely with plastic wrap to maintain moisture. Store in the refrigerator for up to 3 days. The dough can also be frozen. Thaw overnight in the refrigerator before rolling out. Pies can be baked a day in advance (perfect for the holidays). The consistency of the crust actually holds up better than traditional pie crust made with flour.Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Amelia
Hi, I would love to make this recipe but don't have rice flour with me, do you think I can use glutenfree ap flour instead of the rice flour?
Lori
Hi Amelia, yes I do think that will be fine. 🙂
Shemiya
Hi Lori,
I was just wondering if this recipe was dairy-free?
Lori
Hi Shemiya,
Yes, this recipe is vegan and therefore dairy free.
Shemiya
And I just have one more question if I am making tarts what is the temperature I should bake it for if I am making tarts and how long
Lori
You may want to reference this tart crust recipe: https://myquietkitchen.com/vegan-tart-crust/
It's very close to the pie crust but has other information about tart pan sizes that may help. The temperature will be the same; the cook time will vary only if you're baking very small tarts. I hope you enjoy! 😀
Janita
This is about the third time I have used this crust and it is terrific. I do make it up the day before and leave overnight in the fridge so I have less to do the next day and it has been perfect!!
Today I made a Pot pie with it ......vegan of course.....and now gluten free too!
Thanks so much for the recipe. I am 72 years old so you see......you can teach an old dog new tricks!!
Sherri
First of all, I did not have tapioca starch so followed your suggestion with 1/4 cup potato starch and 2tbls extra of each the almond flour and rice flour and this was the best pie crust I have ever made. I can’t imagine what the tapioca scratch one taste like, I used it for a vegan quiche and everyone loved it. This will now be my go to pie crust, because it is so nice not to have that greasy stomach feel after eating pie crust. Thank you so much.
Casey Patterson
Can you please tell me the saturated fat content in this? Thanks!
Lori
Hi Casey, sure thing! I use cronometer.com to calculate the nutrition for all of my recipes. Based on their information, the saturated fat is .6 gram per serving.
JessicaStiles.sings
I have made this crust before and it turned out super! I do have a question though: Do you think this would work well for making hand pies? I have some apples I want to use up, and thought hand pies would be a fun thing!
Lori
Hi Jessica, apple hand pies sound fantastic! I'm so glad you like the recipe. Yes, not too long ago I made some cranberry hand pies with this recipe to use up some leftover cranberry sauce. They turned out great! Bake time will depend on exactly how thin you roll the dough. I baked mine at 375 degrees for about 28 minutes, though I decided afterward that the dough was a bit too thick. You'll be able to tell they're done when the crust gets crisp and golden. 😀 Enjoy!
Jeff McVicker
Hi Lori,
Tried the crust today. Taste very good. I had one problem. The crust was tough and very difficult to cut. I used whole wheat flour and didn't use any salt. I baked for 30 minutes. Do I need add salt of bake for a shorter time to make it less tough? I can imagine this recipe will also make great wheat crackers.
Thanks,
Jeff
Lori
Hi Jeff,
I'm sorry to hear it was tough! Was the 30 minutes bake time with or without any filling in it? And did you use whole wheat only as a replacement for the rice flour? Sounds like it overbaked and dried out a bit too much. With variances in ovens that can definitely happen! If you try it again, you might want to decrease the amount of whole wheat, and add a touch more water.
I hope you'll give it another try to dial it in. Thank you for the feedback!
Catherine
Do I need to grease the pie pan?
Lori
No, the fat content of the almonds keeps it from sticking. 😄
Allison
I’m looking to use this as a top crust for a pot pie.. I’m not gf, so I want to use whole wheat pastry flour instead of the white rice flour. Is the weight measurement the same (70g)? Also, I am just using this as a top crust, no bottom.. any advice for top crust baking? Thank you 🙂
Lori
Hi Allison, that sounds great! I would use 60 grams whole wheat pastry flour, and you can find instructions for top crust baking in this pot pie recipe. Hope you enjoy it! https://myquietkitchen.com/sweet-potato-and-kale-pot-pie/
Allison
omg! I might scrap my original potpie idea and make that sweet potato kale one instead! looks so good haha. is 60g recommended for both whole wheat and whole wheat pastry? thanks for your reply 🙂
Lori
Ha oh yay! I'm glad that pot pie looks good to you. Yes, 60 grams should be fine either way. Let me know how it goes! 😀
robin
Hi, I'd like to make this without the rice flour...can I just skip it and reduce the water? Sub potato flour or starch?
Lori
Hi Robin, I haven't tried it with potato starch so I can't say for sure, but people have had success subbing a variety of other flours for the rice. Rice flour binds but also adds a crispness to the crust. Your best bet is probably to start with a lesser amount of potato starch, maybe 1/4 cup, then add water extra slowly near the end since you'll need a bit less. Let us know how it goes!
Kelly Tan
Thank you so much for this pie crust recipe! My child is gluten and dairy free and is sensitive to coconut. We live in Asia and many things like vegan butter is hard to find here. I made this today as a tart crust for Asian egg tarts baking it in my muffin pan. My boy LOVED it. His eyes brightened up and he has absolutely delighted to eat egg tarts again after so long (my previous attempt with another recipe failed so he ended up scooping out fillings only to eat). Thank you so much. This is easy so will be making it again for him!
Lori
That's wonderful to hear, Kelly. I'm so glad he enjoys it!
Stacy
What can I substitute tapioca starch with?
Jodie Stewart
I just made this as a tart shell for a caramelised onion and beetroot tart. I had enough left over for a little roasted tomato tart too.
OMG. This pastry is a total game changer!!! Thank you so much for making this recipe available online - it is easy, tasty, and healthy. I can’t wait to make a sweet version next.
Lori
I'm happy you loved it, Jodie. Thanks so much for the lovely feedback!
Madeleine
Hi Lori,
I made your oil-free pie crust, and it worked very well and was scrumptious. I first blanched and peeled the almonds in the morning,then let them dry till the evening and made a plum pie with frozen plums (the long narrow harder ones that we here in Switzerland call prunes). It was delicious and the crust is very easy to work with.
Thank you again for your nice recipe.
Madeleine
Lori
Madeleine, your plum pie sounds wonderful! Glad you like the crust. Thanks so much for letting us know how it turned out!
Madeleine
Hi Lori,
What is the difference between almond flour and almond meal, and why can't we used almond meal instead of alond flour? Would we be able to sub almond flour with cashew flour? I'm looking forward to trying this recipe because I have decided to go oil-free and am looking for a way to make pie crust (sweet or savory) without oil... And your reipe inspires me to try it!
Thank you, I hope you can reply.
Madeleine
Lori
Hi Madeleine,
Almond meal is made from almonds that still contain the skins. Almond flour is finer (no skins) and produces a crust with the type of texture most people are most used to. However, I have heard from a couple of people who had success making it with almond meal. They used it because that's what they had on hand, and it worked anyway! But if you can find almond flour that's what I recommend. The flavor is really nice.
Sorry but I don't have any experience with cashew flour, so I can't make any recommendations there.
I'm really glad you're inspired by the recipe. I hope you enjoy it!
Tracy Healy
Can I use regular flour instead of almond flour? Also, if I'm making a pot pie where this crust is the pie topper, will that work and about how long should I bake it?
Lori
Hi Tracy, sorry to say regular flour won't work here. The key is the natural fat content of almond flour. To use regular flour I would recommend finding a recipe written specifically for it.
If you decide to make the almond flour crust, you can definitely use it as a topper. I've made pot pie with it, and the crust is usually done in about 30 to 35 minutes. Hope that helps!
Lisa Acuff
Hello, thank you for sharing this recipe. I am grateful!
I prepared the crust and molded it in a pie dish. I have not baked the crust - it is currently tightly covered with saran wrap in the refrigerator. Is it possible to freeze this formed, unbaked crust? If so, how would you recommend doing this, and how long may it last in the freezer?
Thank you so much. I appreciate you!
Lori
Hi Lisa,
Yes, you can definitely freeze it. Just make sure it is well wrapped and protected from air, then let it fully thaw in the fridge before using it later. For the best taste, I probably wouldn’t keep it frozen more than a month or two. Hope that helps! Thanks for being here. ?
Lisa Acuff
Thank you for responding, I appreciate you!
Tessa Bowater
Hi. I can't wait to try this recipe. Do you think brown rice flour would work instead of white? Im tryingbto stick to wholegrains.
Thanks
Lori
Hi Tessa,
I haven't tried that yet, but yes I do think it will work! People have had success subbing a variety of different flours for the white rice. If you try it let us know how it turns out!
Tessa Bowater
Thanks. I will give it a go and let you know!
Maya
Hi,
Can I swap the Tapioca flour for Potato starch?
Lori
Hi Maya,
I can’t say for sure since I haven’t tested it, but I think it would work. Potato starch is heavier, so I would only use 1/4 cup of it, then increase the rice flour by 2 tablespoons and the almond flour by 2 tablespoons. Hope that helps!
Maya Sollén-Norrlin
Thank you! I will try it today and let you know how it went 😀
Maya Sollén-Norrlin
It went beautifully! Best vegan pie crust I have ever had 😀 And the first gluten free one I've made that didn't stick to the plate. I imagine it is even better with the tapioca but potato starch worked very well too.
Thank you!
Lori
Maya, thank you! So glad it turned out well with the potato starch and that you loved it. Thanks for letting us know! 😀
Laurie
I do NOT make pie crusts, ever. When I went vegan, pie went out the window since I could no longer purchase pre-made crusts. Now I’ve lost track of how many times I’ve made this, specifically for Pumpkin Pie. In fact I made it so many times I started running low on almond flour and didn’t notice until I started making it.
I was a half cup short. ?
I took a 1/4 cup of tapioca flour and a 1/4 cup of rice flour and substituted the missing half cup of almond flour and it came out great! The only downside was the almond flavor was lessened but it would have fooled any non vegan into thinking it was a regular pie crust. I loved it!
Lori
Yes! Love this. 😀 And can totally relate. (I'll only allow myself to buy the big bags of almond flour now.) I'm so glad you've been enjoying this pie crust, and thanks for coming back to share a comment!
Nina
This recipe was a real hit for Thanksgiving! I made 2 savory pies and two sweet pies with it! Amazing!
Lori
Thank you so much for the feedback, Nina! I'm thrilled that you put it to such good use and that everyone enjoyed it. 😀
Margo Pineau
Hi,
Thanks for sharing this recipe. Looks and sounds great.I'm about to try this recipe to make a millet pie for Christmas. Have you ever used this recipe to make a pie with crusts on top and bottom? If so, do I just double the recipe?
Lori
Hi Margo,
Yes, doubling the recipe will work great. I’ve made pot pies with it but so far with top crust only. Your millet pie sounds wonderful! Let me know how it turns out!
Margo Pineau
Thank you so much for this recipe. It is definitely the best gluten free vegan pie crust ever. I would almost go so far as to say that it is the best pie crust ever although perhaps not quite as flaky as my mother's old pie crust recipe made with Tenderflake lard! I have had several vegan gluten free pie crusts that were very sandy texture and downright hard on the edges. This one turned out beautifully. I wish I'd taken a picture since everyone commented on how beautiful it was and couldn't believe it was gluten free and contained no oil or butter. Then when they tasted it which was the real test, everyone exclaimed how wonderful it was and I was asked for the recipe by more than a couple of the guests. I am directing them to your site. You now have me as a loyal follower. Can't wait to see what else you have in store for us! Bravo on this one!
Lori
Wow Margo, what a lovely review! Thank you so much for taking time to come back and share it, and thanks for sharing my site with your friends. It means so much!
Vanessa
This is THE BEST recipe I have found for gluten free vegan pie crust, and the fact that it is oil free as well just makes it so much better. I have made it several times so far this year and it turns out great each time (for pies with a longer bake time, I do recommend covering the edges with foil for part of the bake so it doesn't overbrown). I'm also considering using it to make "crackers" for chocolate hummus dip. 🙂
Lori
Thank you, Vanessa! I'm so happy you're enjoying it. And your cracker idea is awesome! I've been meaning to experiment with a shortbread type of cookie. 😀 Maybe once the holidays are over I'll finally get to it. Thanks for the feedback!
Emily
I've been diagnosed coeliac since I was 1, and vegan for 13 years and I had honestly written off pastry. So many recipes would be impossible to roll, rock hard when baked or just fall apart. I found some prerolled pastry in a shop which was ok, but the ingredients list was things I couldn't even pronounce and the hi I've amount of oil in it gave it a strange taste and was pretty gross. This pastry recipe is exactly what I was looking for. I've finally been able to make pumpkin pie for Thanksgiving and I'm in love with pastry again. I'm in the UK so used almond meal not flour, but it worked so well. This is now my go to recipe. Thank you for sharing it!
Lori
Emily, this makes me so happy! I love that you were able to make and enjoy pumpkin pie for Thanksgiving and that is has you excited about baking. 😀 So SO glad! Thanks for the lovely review!
Emily Paine
I'm making pies with this right now. So happy that I could roll it out without a crazy mess and so far it looks great in the oven! Thanks
Lori
Thanks, Emily! Yes, I love the simplicity, too, and easy cleanup without flour and added fat covering everything!
Ellen Sweeney
You mentioned weighing it, but didn't say how much it should weigh.
Lori
Hi Ellen,
In the ingredients list to the right it says 168 grams.
Ellen
sorry, I forgot that that's a weight and not a liquid measure.
Lena
Thank you so much for this recipe. I made it because I was attracted by its simplicity. The quantity of water you indicate was not enough for me at all, I had to double it (if not more) to make the dough sticky and not crumbly.. It wss soft and elastic, but when I baked it in the oven it turned very hard and the texture reminds clay. Haven't yet tasted it but I think the clay texture will be dominating the rest and I will struggle to cut my pie.
How to avoid it next time? Shall I possibly try oat flour instead of rice (it's 'stickier'), shall I add some coconut oil and/or bake it in in humid heat not dry heat mode in the oven?
Thank you again
Lori
Hi Lena,
Thanks for your comment! I would love to figure out what's happening with that pie crust of yours, so I'll need to ask a few Qs... First, did you use almond flour, not almond meal? And did you measure the ingredients with a scale or with measuring cups? The discrepancy in amount of water could be as simple as a difference in measurements.
I'm not sure what to think about the "clay" aspect, but I wonder if the dough became *too* wet, and that led to it over-hardening in the oven.
Was your bake time similar to the recipe? Also, are you in the U.S. or elsewhere? We typically only use regular bake or convection (fan) instructions in recipes so I'm not sure what you mean by dry and humid modes for the oven.
Please let me know how it tastes once you've tried it. Hopefully, we can figure out what happened so that you'll feel successful next time! 😀
Lena
Hi Lori,
I'm in Europe and unfortunately here there is no such thing as almond flour, only almond meal (almonds grinded into powder?). I used a 250 ml cup. Gosh I just discovered that by clicking "metric" I can see all the ingredients in grams!
Yes right the dough became too 'wet'.
I will give it a few more tries coz it's a no-fuss pie crust I've been looking for a long time! Even if I don't find almond flour there must be a way
Lori
Great, Lena! I'm glad you found the metric "button."
Someone just commented on my pumpkin pie recipe that they didn't have almond flour so they ground up whole almonds for the crust and it still worked great! So yes, you may have luck on your next try with almond meal. Essentially the crust will be darker (because of the skins) and have a stronger almond flavor, but it should still work. Another option: If you can find skinless blanched almonds, you can grind them up to make your own almond flour. Of course, you can also blanch almonds and remove the skins yourself, but that's SO much work I would never expect anyone to try that. Ha!
Good luck on your next try, and keep me posted!
Wendy Karagöz
Could I use glutenfree flour instead of almond flour ,because my my daughter is allergic to nuts
And I have a gluten allergy.
I would love to try this.
Lori
Hi Wendy,
The almond flour is key to this particular recipe. Its natural fat content is what allows the crust to be crisp without the addition of shortening, oil, or butter. To use a gluten-free flour blend you would need some form of fat, otherwise it will be soft and bready. Your best bet will be searching for a crust recipe that uses GF flour, like this: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/
Hope that helps!
Christine
Tried this pie crust today and it is as close to “original” pie crust as it gets. I used oat flour in place of the rice flour and I appreciated the texture and flavor. Thank you ?
Lori
Wonderful! Thank you for the feedback, Christine. Happy you enjoyed it!
Winona Davies
Thanks for solving my concern with the holiday coming up! I've long been making pie crust gluten-free, but this year I am also working on ditching oil. I love that this is a great solution that lets me enjoy pie crust as a treat for this time of year! Thank you.
Lori
I’m so glad you’re excited about it, Winona. 🙂 Almond flour does a wonderful job here for both taste and texture!
Ann Leenhouts-Shane
Thank you, will check it out and let you know!
Ann Leenhouts-Shane
Your crust looks wonderful! We avoid nut products due to my husband's heart disease. Could I substitute whole wheat white flour for the almond meal?
Lori
Hi Ann,
Sadly, replacing the almond flour with wheat flour won't work in this particular recipe. It's the natural fat in almonds that makes it crust-like. It would be bready otherwise. But you do have a couple of options! You could go crustless. With certain pies, especially pumpkin, crustless works very well.
Another option is to try a recipe like this one: https://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html I haven't tried it before, but I know Susan creates wonderful recipes.
I hope this helps!
diane
Made this crust today , I cant believe how easy and delicious it was.! Fantastic recipe, thank you
Lori
So glad you love it! Thanks, Diane.