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    Home » Recipes » Desserts

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

    Posted: Sep 9, 2019 by Lori Last Updated: Mar 3, 2021 · This post contains affiliate links.

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    Vegan Almond Flour Pie Crust pin for Pinterest
    Vegan 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 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.
    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 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).

    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 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.

    forming the dough

    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.

    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.

    crimped edge crust ready to be filled

    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 longer bake times, around 45 minutes, a 5 minute prebake 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 crust look when baked.

    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. 

    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
    4.92 from 167 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 mins
    Total Time: 15 mins

    Equipment

    • parchment paper
    • Rolling Pin
    • pie plate

    Ingredients 

    • 1 ½ cups fine almond flour (168 g) - See Note 1 for tips on measuring the flours.
    • 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
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    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.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
    « Spinach Salad With Sweet Potato
    Vegan Gluten-Free Pumpkin Pie (oil-free, too!) »

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    Comments

    1. 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,
        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 or anything like that (though I haven't tried). But it does bake up very well on top. Let us know if you give it a try!

        Reply
    2. 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
    3. Brygida

      March 11, 2022 at 1:48 am

      Hi, cam I replace tapioca starch with potato starch. Thank you. Brygida

      Reply
      • Lori

        March 11, 2022 at 8:07 am

        Hi Brygida, I'm not sure, unfortunately, since I haven't tested it with potato starch. But I do think it's worth a try!

        Reply
    4. 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
    5. Jeanie W

      December 22, 2021 at 10:26 pm

      Not Fat free!
      It occurred to me as I was starting to roll out the crust that almond flour is the furthest thing from “oil free” ever. My almond flour has 15 gm of fat in a 1/4 cup. Multiply that times 6 to get 1 1/2 cups, and you have 75 gm of fat in the crust. My husband is on a fat free vegan diet designed for people with heart disease. I’m starting to make my own crust with flour since he isn’t gluten free. Making cookies the guests can say out of the crust!

      Reply
      • Lori

        December 23, 2021 at 8:08 am

        Hi Jeanie,
        Yes, almonds contain fat. This recipe is made without *extracted* oils, which is what the term "oil-free" refers to. Oil-free does not necessarily mean fat-free, which will be an important distinction for you when searching for recipes appropriate for your husband.
        Fat is what gives a pie crust its texture, which for most standard recipes is butter or shortening. Without some kind of fat the crust would be bready and not crisp. I hope you were able to find something that works for you. Crustless pies are also delicious!

        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.

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