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'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 traditional, white flour pie crust. If you're serving skeptical family and friends, you can imagine why this is important. The rice flour and tapioca starch combine with the 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 or equipment, 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.
Can't do almond flour? Check out this nut-free vegan pie crust (made with sunflower seeds) or this gluten-free oatmeal pie crust.
Jump to:
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 a visual person, be sure to watch the video (just before the recipe) to see the whole process in action.
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!
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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
- To pair with a no-bake filling - bake in a 350°F oven for about 32 minutes or until crisp and golden. Cool completely before filling.
- For baked pies like pumpkin or pecan, pre-bake the crust for just 5 to 10 minutes before adding the filling, depending on the recipe.
- For pies with longer bake times (around 1 hour), a 5 minute pre-bake will suffice. Or skip it altogether, like I do in my vegan apple pie recipe. Cover the edges with foil or a pie shield if it starts to look too brown.
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:
- Vegan Key Lime Pie (GF, oil-free)
- 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 (pictured above).
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 the 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
Vegan Gluten-Free Pie Crust (Easy & Oil-Free)
Ingredients
- 1 ½ cups fine blanched 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) - Can also use a wheat flour here, if you don't need gluten-free.
- 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
Instructions
- NOTE: the color of the pie crust is affected by the flour you choose. White rice flour creates a more pale-colored crust. Brown rice flour, whole-wheat, or spelt give the crust a slightly darker color.
- 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
- 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.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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! 😀
Chris
Hi Lori, I would like to bake a cherry pie with a top crust. I don't think that 30 - 35 minutes at 375(from your top crust pot pie link) will be long enough to cook the filling properly. Suggestions?
Chris
Lori
Hi Chris,
Do you usually cook the cherry filling on the stove first? If not, that's what I would suggest. Simmering it for 10 to 15 minutes should do the trick, and it can finish in the oven. Let us know how it goes! Cherry pie sounds fabulous.
Chris
The crust came out great, and the method you suggested of partially cooking the filling on the stove top was the solution to my cooking time problem. Thank you for your help.
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!