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    Home >> Recipes >> Vegan Dessert Recipes

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

    Updated Jul 11, 2023 by Lori · 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 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.

    RELATED: Can't do almond flour? Check out this new nut-free vegan pie crust (made with sunflower seeds) or this gluten-free oatmeal pie crust.

    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 a visual person, be sure to watch the video (just before the recipe) to see the whole process in action.

    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

    • 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 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. Cover the edges with foil or a pie shield if it starts to look too brown.
    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:

    • 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!

    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 199 votes
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Total Time: 15 minutes 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

    • Bright photo of a spoon scooping up vegan apple crisp made in the microwave, topped with a crunchy pecan-oat topping.
      Microwave Apple Crisp (Scalable Recipe)
    • banana cookies with chocolate chips on a baking sheet with one cookie broken in half to show texture.
      Peanut Butter Banana Cookies
    • Thick vegan whipped cream clinging to the whisk of a stand mixer.
      Vegan Whipped Cream (No Coconut!)
    • A vegan vanilla milkshake in a hurricane glass topped with non-dairy whipped cream and sprinkles.
      Vegan Milkshake Without Ice Cream
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      Recipe Rating




    1. ProgGrrl

      November 12, 2021 at 8:14 am

      Used this for some pumpkin pie tartlet testing in silicone muffin cups and it turned out wonderfully. Loving a crust that needs no butter and has probably 15% of butter’s calories. Thanks.

      Reply
      • KathyG

        November 23, 2021 at 8:04 pm

        Can you double the recipe and make a 2 crust pie?

        Reply
        • Lori

          November 23, 2021 at 8:07 pm

          Absolutely.

          Reply
    2. Catherine Rose

      November 08, 2021 at 1:27 pm

      Absolutely love this pie crust. A wholefood based vegan pastry- hell yeah. It's crumbly and not that difficult to work with.... thank you!

      Reply
    3. Laura

      October 06, 2021 at 4:15 pm

      I made this pie crust but it came out hard, delicious but hard

      Reply
      • Lori

        October 06, 2021 at 5:31 pm

        Hi Laura,
        It's possible it overbaked, or you may just need to roll it out thinner next time (if it's very thick around the edges that can make it more difficult to cut).
        Is there any chance your oven runs hot? Not sure what your total bake time was, but if you try it again I would recommend reducing it by about 5 minutes. And if you have an oven thermometer it wouldn't hurt to check the temp. If your oven runs hot you could adjust the temp down. Hope that helps!

        Reply
    4. Lisa

      September 27, 2021 at 10:21 am

      I am allergic to almonds! Is there a substitute for almond flour (maybe walnut or coconut?) that you think might also work? Thanks

      Reply
      • Lori

        September 27, 2021 at 3:08 pm

        Hi Lisa,
        Sorry but I'm really not sure. Almond flour is the only way I've ever tested the recipe. I do think there's potential - maybe a mix of hazelnut or walnut with coconut flour (plus the tapioca, etc). It's possible something like that could work, but it will definitely require some experimentation!

        Reply
        • Naomi

          October 15, 2021 at 5:31 pm

          Hi Lisa, Try using oat flour, I use that for pie crust, add 2 cups of rolled oats to your food processor and turn on high until you have fine oat flour, add a 1/2 cup of raisins, 1 tsp vanilla, 1 over-ripe banana, 1/4 cup maple syrup, blend till you have a dough, press it into your pie dish, bake at 375 for five minutes then add the pie filling and bake for 20 minutes.

          Reply
          • Mel

            October 26, 2021 at 9:49 pm

            That sounds great. I don’t usually have almond flour but I always have oats. Thanks, Naomi.

            Reply
          • Donna

            December 16, 2021 at 5:00 am

            Hi Naomi,
            This recipe sounds so good.. I would have never thought of using oats. Can this recipe be doubled and used for a two crust pie, such as apple or other fruit? I was wondering if the top crust would get too done or burn?

            Reply
      • Magy

        November 24, 2021 at 4:57 pm

        Maybe sunflower seed flour (ground sunflower seeds in blender). I use that as a substitute for almond flour whenever I don't have it.

        Reply
    5. Sue

      September 23, 2021 at 9:37 pm

      Could this be mixed up in a food processor?

      Reply
      • Lori

        September 24, 2021 at 7:23 am

        Hi Sue, yes I think a food processor will be fine. Once everything is mixed together you may need to move it to the counter to form it into a ball.
        Hope you enjoy it!

        Reply
    6. Anaïs

      September 13, 2021 at 1:40 pm

      Hi! I would like to make this but the store doesn’t have any white rice flour so I’m getting gluten free baking flour instead.
      My question is since the mix contains tapioca flour, so I need to buy extra tapioca flour to use or can I just sub the tapioca flour with the gf mix..? Thank you!

      Reply
      • Lori

        September 13, 2021 at 1:52 pm

        That's a great question! It might come down to the exact GF flour blend you're using since they all vary a little bit. Yes, I would still recommend buying plain tapioca flour. You could decrease the tapioca slightly to account for it being in the GF blend, and then increase the GF flour to account for that reduction. I hope that helps!

        Reply
        • Anaïs

          September 26, 2021 at 7:59 am

          Thank you!
          I made this twice, the first time for a quiche and it was absolutely perfect! The second time for an apple tart and that didn’t turn out so well, the crust just didn’t taste really good and the consistency wasn’t pleasing. But I think it’s because of the changes I made, the gf flour mix replacement I used instead of the white rice flour. It worked beautifully for the savory crust, but next time I will use the bob baking mix instead of the whole purpose one for sweet crusts. I think it will work much better because it actually has sweet rice in it instead of chickpea flour.
          Anyway, Thank you for this amazing recipe, I’ll be making it again today for a spaghetti squash Provençal quiche 😊

          Reply
    7. Pamela

      August 23, 2021 at 9:02 pm

      Thank you for this recipe. I made tartlets and filled them with lemon curd. Simply delicious.
      The pastry mixture came together perfectly.

      Reply
      • Lori

        August 24, 2021 at 6:23 am

        Wonderful. So happy you enjoyed the recipe, Pamela! The lemon tartlets sound delightful.

        Reply
      • Dani

        November 15, 2021 at 5:01 pm

        How long do you bake for tartlets?? Thank you for any help - I’m a novice!!

        Reply
        • Lori

          November 15, 2021 at 5:36 pm

          Hi Dani, good Q! Sorry to say I haven't actually tried it for tartlets yet. My guess is that bake time will be somewhere between 16 to 20 min. This will also be impacted by how thinly you roll it. So keep an eye on them, and when the edges feel crisp with the bottom/center feeling just barely soft, you'll know they're done.

          Reply
    8. Jim

      August 03, 2021 at 8:05 pm

      I couldn't resist trying this out. Like you said, the dough is easy to work with. After baking though, the crust was tough. But I did substitute oat flour for the rice flour and forgot to punch holes with a fork. I noticed that the crust wasn't golden brown after 30 minutes at 350, so maybe it needs a bit more baking time. I'm hoping for something with a a crisp but easier bite.

      Reply
      • Lori

        August 05, 2021 at 9:21 am

        Hi Jim, if you're looking for crispness you'll definitely prefer it with rice flour. You may also have needed just a touch more water. This crust doesn't get really golden like a wheat flour crust does, so I don't think you needed to bake it longer.

        Reply
    9. Yane

      June 11, 2021 at 10:45 am

      Can i use brown rice flour insted of white rice flour?

      Reply
      • Lori

        June 11, 2021 at 10:59 am

        Yes, brown rice flour also works and gives the crust a nice, slightly darker color. Hope you enjoy!

        Reply
    10. Linda Weller

      May 01, 2021 at 4:17 am

      Hi Lori,
      Thanks so much for this recipe. Would like to try it with corn flour instead of rice flour. Do you think that would work too?
      Kind regards, Linda

      Reply
      • Lori

        May 01, 2021 at 7:07 am

        Hi Linda,
        That's a great question. Unfortunately I'm not sure since I haven't tested it, but I do think it's worth a try!

        Reply
    11. Amelia

      April 18, 2021 at 11:54 am

      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?

      Reply
      • Lori

        April 18, 2021 at 12:09 pm

        Hi Amelia, yes I do think that will be fine. 🙂

        Reply
    12. Shemiya

      April 05, 2021 at 10:48 am

      Hi Lori,
      I was just wondering if this recipe was dairy-free?

      Reply
      • Lori

        April 05, 2021 at 10:53 am

        Hi Shemiya,
        Yes, this recipe is vegan and therefore dairy free.

        Reply
        • Shemiya

          April 05, 2021 at 3:55 pm

          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

          Reply
          • Lori

            April 05, 2021 at 4:03 pm

            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! 😀

            Reply
    13. Janita

      March 31, 2021 at 4:43 pm

      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!!

      Reply
    14. Sherri

      March 29, 2021 at 12:40 pm

      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.

      Reply
    15. Casey Patterson

      February 18, 2021 at 5:51 pm

      Can you please tell me the saturated fat content in this? Thanks!

      Reply
      • Lori

        February 18, 2021 at 5:55 pm

        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.

        Reply
    16. JessicaStiles.sings

      February 07, 2021 at 3:04 pm

      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!

      Reply
      • Lori

        February 07, 2021 at 3:27 pm

        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!

        Reply
    17. Jeff McVicker

      December 24, 2020 at 5:09 pm

      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

      Reply
      • Lori

        December 24, 2020 at 5:30 pm

        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!

        Reply
    18. Catherine

      November 21, 2020 at 9:41 am

      Do I need to grease the pie pan?

      Reply
      • Lori

        November 21, 2020 at 9:44 am

        No, the fat content of the almonds keeps it from sticking. 😄

        Reply
    19. Allison

      November 15, 2020 at 3:25 pm

      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 🙂

      Reply
      • Lori

        November 15, 2020 at 3:35 pm

        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/

        Reply
        • Allison

          November 16, 2020 at 3:06 pm

          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 🙂

          Reply
          • Lori

            November 16, 2020 at 3:11 pm

            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! 😀

            Reply
        • Chris

          November 21, 2021 at 11:32 pm

          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

          Reply
          • Lori

            November 22, 2021 at 7:52 am

            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.

            Reply
            • Chris

              December 26, 2021 at 1:42 pm

              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.

              Reply
    20. robin

      November 10, 2020 at 12:27 pm

      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?

      Reply
      • Lori

        November 10, 2020 at 1:46 pm

        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!

        Reply
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    author Lori Rasmussen in her kitchen

    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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