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    Home » Recipes » Vegan Dessert Recipes

    Vegan Gluten-Free Pie Crust (Easy & Oil Free)

    Updated Nov 3, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Vegan Almond Flour Pie Crust pin for Pinterest
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    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.

    unbaked pie crust with decorative edges.

    Why You'll LOVE It

    This almond flour pie crust has me SO excited about pies! Can you tell?

    My mind is swimming with possibilities, like lemon, coconut, chocolate, pumpkin, pear, salted chocolate pecan, and even healthy pecan pie! 

    And then there are the savory goals - tomato, kale, pot pie, and quiche.

    Before we get into the easy step by step process, let me summarize for you exactly why I love this pie 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 rice flour with a whole grain flour like spelt or whole wheat.

    RELATED: Can't do almond flour? Check out this new nut-free vegan pie crust made with sunflower seeds! It's also gluten-free, oil-free, and just as EASY.

    Jump to:
    • Why You'll LOVE It
    • How to Measure Almond Flour 
    • Step By Step Tutorial 
    • Baking Instructions
    • Can the dough be frozen or made in advance?
    • Ways to Use It
    • More Ways to Use Almond Flour & Tapioca:
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments
    using a kitchen scale to weigh dry ingredients.

    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 usually around $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 more 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 (below, above the recipe) to see the whole process in action (5 min).

    Collage showing steps 1 and 2 combining ingredients for vegan pie crust.

    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.

    forming the gluten-free vegan pastry dough.

    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.

    flattening the pie dough into a disc.

    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!

    2 photos showing rolling out dough then flipped into pie plate.

    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.

    hands in view demonstrating how to crimp pie crust edges.

    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.

    almond flour pie crust with crimped edges ready to be filled and baked.

    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, pre-bake the crust for 5 to 10 minutes before adding the filling, depending on the recipe.

    For pies with longer bake times, 50 minutes to 1 hour, a 5 minute pre-bake will suffice. Cover the crust edges with foil if it begins to brown too much.

    photo of pecan pie showing how edges and underside of the vegan crust look when baked.

    Can the dough be frozen or made in advance?

    Absolutely! The vegan gluten-free pie dough can be made up to 3 days in advance and stored in the refrigerator. Wrap well with plastic wrap to maintain moisture.

    It's also freezer-friendly. Thaw overnight in the refrigerator, then roll out and use as desired.

    Ways to Use It

    Use this healthy pie crust for:

    • Healthier Vegan Pecan Pie (GF, WFPB/oil-free)
    • Vegan Chocolate Pecan Pie (GF)
    • Cranberry Cream Pie (GF)
    • Healthy Pumpkin Pie (GF, WFPB/oil-free)
    • Fudgy Vegan Chocolate Pie (GF)
    • Sweet Potato Pie (GF, WFPB/oil-free)

    You can even create hand pies with it, and use it as a top crust for vegan pot pie!

    Find even more amazing vegan pie recipes here: 25 Pies for Thanksgiving!

    More Ways to Use Almond Flour & Tapioca:

    • Amazing Vegan Quesadillas
    • Easy Oil-Free Vegan Queso
    • Fudgy Almond Flour Brownies
    • 3-Ingredient Almond Flour Cookies!
    • 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. 

    Recipe Video

    Tap to play the video and see how easily the pie crust comes together!

    📖 Recipe

    overhead view of crimped unbaked crust in a pie plate

    Vegan Gluten-Free Pie Crust (Easy & Oil-Free)

    Author: Lori Rasmussen, My Quiet Kitchen
    This healthy vegan pie crust is SO delicious while defying all the rules! With no oil or gluten and just 4 ingredients, you won't believe how tasty, buttery, and crisp it is. And unlike traditional pie crusts made with flour and butter, this one isn't fussy. In fact, it's basically foolproof!
    Makes one 9-inch deep dish pie crust.
    Servings: 10 servings
    4.94 from 184 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Total Time: 15 mins

    Equipment

    • parchment paper
    • Rolling Pin
    • pie plate

    Ingredients 

    • 1 ½ cups fine almond flour (168 g) - This is critical to the recipe. See Note 1 for tips on measuring. For nut-free, see this pie crust recipe.
    • ½ cup white or brown rice flour (70 g)
    • ⅓ cup tapioca starch (40 g) - See Note 2.
    • ¼ teaspoon fine sea salt (use ½ tsp for savory pies)
    • 2 tablespoons organic cane sugar (omit for savory pies) - Can use another granulated sugar such as date, coconut, or brown sugar.
    • 5 to 7 tablespoons water
    Prevent your screen from going dark

    Instructions
     

    • NOTE: the color of the pie crust will be impacted by the flour you choose. White rice or other white/pale flours produce a more pale dough and finished crust. Brown rice flour, whole-wheat, or spelt give the crust a slightly darker appearance. 
    • In a large bowl whisk together the almond flour, 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 too sticky, sprinkle with almond flour.
    • With a rolling pin, use firm and steady pressure and slowly roll the dough until it's 12- to 13-inches in diameter. NOTE: It's important that the dough not be too thick, especially around the edges. After flipping onto the pie plate in the next step, you should have excess to trim away.
    • Pick up the parchment paper and quickly flip the dough onto a 9-inch glass pie plate. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.
    • Use a knife to trim away the excess, 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:

    • IMPORTANT: This crust doesn't brown exactly like traditional pastry. If you use white rice flour, the crust will still look somewhat pale even when it's done. Attempting to brown it further may result in an overbaked, hard crust. 
      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 look too dry or crisp.

    Notes

    Note 1: Measuring the Flours
    If not using a scale, measure almond flour by lightly packing it into the measuring cup. For all other types of flour, whisk first to fluff it up. Then lightly scoop with a measuring cup, and use the flat edge of a knife to level off the excess.
    Note 2: Tapioca Starch
    Sometimes called tapioca flour. Note, the recipe previously called for ½ cup tapioca but I've reduced it slightly for improved texture and flavor.
    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 pie 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 holds up better than traditional pie crusts.

    Estimated Nutrition (per serving)

    Calories: 145kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 0.6gCholesterol: 0mgSodium: 60mgFiber: 2gSugar: 3g

    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.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Desserts

    • Healthy Oatmeal Mug Cake
    • Chocolate Chip Pecan Cookies With Orange
    • Nut-Free Vegan Pie Crust (Gluten-Free, No Oil)
    • Air Fryer French Toast
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      Recipe Rating




    1. Dancing Rabbit

      December 22, 2022 at 9:11 pm

      Works really well. Crisp and light. Used it for a Christmas mincemeat tart. Chilling for an hour before rolling it out between sheets of baking (parchment) paper made it easy to handle. Lined a 14x5” rectangular loose bottomed pie tin perfectly.

      Reply
    2. Linda

      December 04, 2022 at 12:51 pm

      Hi There,
      I have Trader Joe’s Extra fine ground almond flour. Will this work for the crust. I also have Arrow Mills All Purpose Baking Mix Gluten free. It has tapioca flour, rice flour, as well as sorghum some baking powders as well as xanathan gum. Can I use this? Thank you.

      Reply
      • Lori

        December 04, 2022 at 3:01 pm

        Hi Linda,
        Yes, that almond flour is perfect. As far as the gluten-free mix, it may turn out fine, but I'm not sure what effect the extra ingredients may have on the texture of the crust (baking powder, etc).

        Reply
    3. Jayne

      November 30, 2022 at 6:26 pm

      I can't rate yet, as I'm wondering if I can use it as a top crust for a pot pie?

      Reply
      • Lori

        November 30, 2022 at 6:36 pm

        Yes, it can be used as a top crust for pot pie. https://myquietkitchen.com/sweet-potato-and-kale-pot-pie/
        This has been discussed in previous comments but apparently I forgot to include it in the post. My mistake! Thanks for helping me realize an update is in order.

        Reply
    4. Lorelei

      November 27, 2022 at 9:43 am

      Nice, EASY crust that ticks all the dietary boxes. Thank you Lori. 😊

      Reply
    5. Nancy

      November 23, 2022 at 11:53 am

      Sure wish there was a sub for the almond flour. We have tree nut allergies in our family so this won't work. Don't really care about it being gluten free.

      Reply
      • Lori

        December 01, 2022 at 1:26 pm

        Hi Nancy,
        You're in luck! I just published a new pie crust recipe that is similar to this one but also nut-free. Find it here: https://myquietkitchen.com/healthy-pie-crust-nut-free/

        Reply
    6. Mare

      November 23, 2022 at 11:30 am

      I have this all measured to go but I realized my pumpkin pie needs to bake for 1hr and this crust only needs a half hour…any tips?

      Reply
      • Lori

        November 23, 2022 at 11:35 am

        Hi Mare,
        I use this crust for my pumpkin pie, which takes about 55 minutes to bake. I never need to cover the edges of the crust, but if you feel it's getting too done/brown, you can cover the edges with foil or a pie shield. Another key tip - as mentioned in the recipe - is not to make the edges too thick. It will turn out great!

        Reply
    7. Donna

      November 20, 2022 at 2:21 am

      Do you think it would work with all oat flour or a mix of oat & gluten free flours as we have a nut allergy in our house?

      Reply
      • Lori

        November 20, 2022 at 8:30 am

        Hi Donna,
        Almond flour is key for the recipe to work, as it is the only source of fat. There are many gluten-free pie crust recipes that use the flours you mentioned, but they will have some type of oil/fat added. But a recipe like that will allow you to avoid nuts.

        Reply
    8. Georgi

      November 19, 2022 at 12:18 pm

      I made the sweet version for a pumkpin pie, and oh boy it was so nice I wanted to eat it before baking. So easy to make and bake. And had enough left over from a 9" dish to make a chocolate pie the following day. Superb.

      Reply
    9. Deborah

      November 11, 2022 at 11:37 am

      Do you know what the measurements would be for a 10" pie, or how to figure it out without a ton of trial and error bakes?

      Reply
      • Lori

        November 11, 2022 at 1:10 pm

        Hi Deborah,
        Sure, no problem! A 10-inch pie is 23% larger than a 9-inch. To figure that out I calculated 3.14 x half the radius x half the radius again. So the area of a 10-inch pie is 78.5 vs 63.5 for a 9-inch.
        The recipe does allow for a bit of extra dough as written, so I think 20% more of each ingredient will do the trick!
        You can either multiply everything by 1.2 OR adjust the "servings" slider above from 10 to 12. Just note that the grams listed in the ingredient field don't automatically adjust. If you need grams tap the button the says "Metric" and that should adjust it for you.

        Reply
    10. Tina

      November 06, 2022 at 8:34 am

      Hello!

      I just found out my grandson is allergic to rice. Could I use more of the almond flour instead of the rice flour. I am trying to make this Thanksgiving with his restricted diet.

      Thank you

      Reply
      • Lori

        November 06, 2022 at 8:44 am

        Hi Tina,
        In place of the rice flour the only other flours I’ve tested were whole wheat and oat. I do think using additional almond flour might work, too. I just haven’t tried it yet. Is he okay with oats? Maybe a test run would help!

        Reply
    11. Cary

      November 05, 2022 at 8:24 pm

      This pie crust is a game changer for me! Exactly what I needed. So easy and love the flavor and ingredients. Thank you!

      Reply
    12. Heather Taylor

      October 05, 2022 at 3:59 pm

      I am looking for a gluten free pastry recipe to make not-sausage rolls, so my daughter in law can eat them with us. I normally buy pre rolled pastry sheets, but it looks so plastic and unhealthy. Would this be suitable do you think? I have never made pastry before. PS your site looks amazing I found it via an Amy Katz email.
      Cheers
      Heasther

      Reply
      • Lori

        October 05, 2022 at 4:22 pm

        Hi Heather, welcome! And thank you. So glad Amy sent you my way.
        Unfortunately this one won't work for a roll. The dough is too fragile. Although, it could work for something more like a pasty or hand pie, where you would cut two pieces, add filling on top of one, place the other piece of dough on top, and crimp them closed around the edges.
        But I think you want something more like a flaky puff pastry. I did a quick search online and couldn't find one that is both gluten-free and vegan. But with a GF flour blend it might be possible. Sorry I couldn't be more help!

        Reply
      • Sharon Bolst

        January 21, 2023 at 11:01 pm

        Hi Heather. The first time I made this awesome pastry I used it for vegetarian sausage rolls. It worked very well. I made them smaller than regular ones , about half size. The pastry was hard and not flaky like puff pastry but the gluten free people loved the flavour of it and the sausage rolls were a hit! I think this is the MOST AMAZING GF pastry in the world!!!

        Reply
    13. Ruth Rivera

      October 04, 2022 at 3:08 pm

      Easiest crust I've ever made. Delicious, too. Thanks, you're a genius!

      Reply
    14. Marissa

      August 12, 2022 at 10:57 am

      Any possible substitution for tapioca flour??

      Reply
      • Lori

        August 12, 2022 at 11:05 am

        Hi Marissa,
        Tapioca is the only starch I've tested but it's possible that arrowroot or corn starch could work. It's worth a try!

        Reply
    15. KC

      April 23, 2022 at 10:47 pm

      Hi, does this crust work to also make a top like for cherry pie?

      Reply
      • Lori

        April 24, 2022 at 8:26 am

        Hi KC,
        Yes, I have used it as a top crust for pot pie, and it worked great. Just keep in mind that it will be fragile to work with when placing on top, since it doesn't contain gluten. So it may look a bit rustic, and I don't think you'd be able to create lattice crust (though I haven't tried yet). But it does bake up very well on top. Let us know if you give it a try!

        Reply
    16. Monica

      March 19, 2022 at 3:17 pm

      I made quiche for friends. I had to find something that was dairy, soy, corn, & gluten free. Super easy to make, rolled out beautifully, they said it was delicious. So happy I was able to give them something they could enjoy without them having to pack their own food.

      Reply
    17. Sherri

      December 24, 2021 at 5:08 pm

      This pie crust is amazing. I have made it for both savory and sweet pies, and have had rave reviews. I’m now making a pot pie with a double batch. Thank you so much for making me a pie crust maker.

      Reply
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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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