By alittleinsanity 48 Comments
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Going Gluten Free was hard enough, sowhen we found out a couple of years ago that one of my sons was(also) allergic to eggs, I cried… and after a good cry, I sucked it up, strapped on my apron, and slowly began re-working almost all of our favorite recipes to be bothGluten Free AND Vegan.
Since one of our family’s favorite meals is Gluten Free Chicken Pot Pie, I started with a new Gluten Free Vegan Pie Crust Recipe that uses my Erika’s Gluten Free Flour Blend… Plus, it actually tastes good! It’s light, flakey & is perfect for sweet or savory dishes. In time, I’ve actuallyfound that I hardly miss baking with eggs… in fact, I don’t even buy them anymore!
If you’re looking for my originalGluten Free Pie Crust Recipe, it can be found here. It has been one of themost popular recipes I’ve ever posted– so if you aren’t a vegan or allergic to eggs, feel free to use that recipe instead!
The Tools & Ingredients Used in this Recipe:
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Gluten Free, Vegan Pie Crust Recipe
★★★★★4.6 from 7 reviews
- Author: A Little Insanity - Erika
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 Pie Crust 1x
- Category: Baked Goods
- Cuisine: Gluten Free
Description
The easiest Gluten Free, Vegan Pie Crust Recipe that’s both light & flakey… and tastes delicious! Can easily be doubled to make a top & bottom crust for homemade pies.
Ingredients
Scale
DRY INGREDIENTS:
WET INGREDIENTS:
- 4 Tablespoons Cold Butter Alternative (I’ve used both Melt or Earth Balance)
- 3 Tablespoons Palm Shortening
- 4–6 Tablespoons Cold Water (I put an ice cube in my water while I’m preparing the ingredients)
- 1 Teaspoon Apple Cider Vinegar
- Additional Shortening or Non-Stick Spray for Pie Dish.
Instructions
- In bowl of stand mixer, whisk together Dry Ingredients. You can also use a pastry cutter to hand blend all ingredients together.
- Add in the Cold Butter and Palm Shortening. Using the whisk attachment, mix until well combined – mixture will be dry & crumbly.
- Add in Cold Water and Apple Cider Vinegar. On Medium Speed, blend crust mixture until the dough comes together. If your mixture still seems dry or doesn’t stick together when pressed, then add more water 1 Tablespoon at a time. Mixture should hold together when pressed between your fingers, but not be sticky.
- Lightly dust a sheet of wax or parchment paper with a little extra flour or tapioca starch. Form the dough into a round disk with your hands. Place a second piece of parchment over the top and roll the dough out until it matches your pan size.
- Spray your pie dish with non-stick spray or a little extra palm shortening.
- Remove the top layer of wax paper & turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over the crust into the pie pan. Remove the parchment paper carefully as you press the dough into the bottom of the pan.
- Don’t worry if it cracks, just continue to gently press it together with your fingers. Crimp or Scallop the edges.
- Prick bottom of crust with a fork & place pie crust in the fridge until you are ready to use it.
- Follow the instructions on your pie recipe for baking temperatures & time.
Notes
If you need to pre-bake the crust for chilled pies (such as a Chocolate Pudding Pie), Bake the Pie Crust at 375 for approx. 15 minutes or until crust is lightly browned. Use pie weights or beans to prevent shrinkage if need be.
Gluten Free Vegan Pie Crust – Perfect for one of my Sugar Free Apple Pies!
Crust works perfectly to make shapes & decorate your Pies!
Light & Flakey Gluten Free & Vegan Pie Crust is possible!
You can even use Date Palm Sugar to make it refined sugar free like I did below.
Related
Previous Post: « Gluten Free Apple Pie Recipe – Refined Sugar Free!
Reader Interactions
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Comments
BrendaThank You so much for the bread recipe. Made it today and it turned out so good. We found out a few weeks ago our son has Celiac. I have tried and failed so many times to make bread. Didnt think it was going to be possible. But this is a great recipe. I made one loaf for dinner. My husband told me I was going to have to make more. Again Thank You. I can bake again now.
Reply
- Ilona Gomez
Erika,
Thank you for your wonderful recipes. I never bake so excuse me if this is a dumb question. Can I sub shortening with olive oil? I understand this would probably change the texture, but can it be done?
Thank you,
Ilona
Reply
Hi Ilona! Unfortunately, I don’t think the olive oil will work. Shortening is best, or Cold Butter Alternative. This is what gives the crust a light and flakey texture. Hope that helps… God Bless! ~Erika
- Melissa Gergen
Hi, sorry you definitely can not substitute a liquid oil in place of a solid oil in a pie crust ever, it just will not work.Pie crust has to be what they call “Pearled” in the baking world, Sorry. I am going to try making this with Coconut oil to see if it will work and I’m fore going the butter all together since I don’t have any Vegan butter right now.
- Shannon
Melissa, did this work with coconut oil? I dont do palm or butter subs, so i’m hoping so
- Sarah Q
Hi Erika,
I’m just starting out in the gluten free/ vegan world…my son has been diagnosed with a bunch of food allergies. Thank you so much for sharing your knowledge with us!Can you explain why you add Apple cider vinegar to the pie crust? And would you put it in any baked good generally? Thanks for the advice.
Reply
Hi Sarah! You’ll find Apple Cider Vinegar in many GF recipes which helps with both taste & function. If you are allergic to ACV, please feel free to use Lemon in place of it. God Bless! ~Erika
- Amy Sengler
This was very good! I made this today using soy free Earth Balance, Bob’s Red Mill 1:1 gluten free flour, and red palm oil. I’m avoiding all milk, egg, soy, nut, wheat, and shellfish while nursing my baby and have missed baked goods. I found it very neutral in flavor and might adjust the salt/sugar a bit next time but it worked marvelously for my pumpkin pie!
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- Shelly
FYI, Melt isn’t dairy free or vegan.
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- Angel
Yes it is. I just used it. Melt is definitely Dairy Free & Vegan, it is not real butter. Here’s a link to their website for all of the ingredients: https://www.meltorganic.com/our-products/rich-creamy-melt BTW This is the best GF Vegan Pie Crust I have ever tried – light & flakey. Thank you!
- Erin
This sounds like a great recipe. Could I directly substitute coconut oil for the Spectrum Palm Oil you mention?
thanks!Reply
- Melanie
Erika, BLESS you and all of your family for offering such a wonderful pie crust recipe! I love to make pies but my daughter and one grandson have celiac disease. My grandson is also allergic to eggs and dairy. While I’ve learned how to make a lot of things without gluten, eggs, dairy, and several other common but forbidden ingredients, I have never found a pie crust recipe that worked.
We finally decided that an actual flaky/chewy pie crust that did not turn to gooey dough was impossible…until I found your recipe! I have used it to make pot pies, pumpkin pie, and banana cream pie, and in every case the crust was perfect!
THANK YOU, THANK YOU,THANK YOU! About to make a lemon “cream” now, but had to write this first. You have given this family real pie again! 😍
(I don’t suppose you make doughnuts? The fried raised glazed kind?…..Just checking! LOL! )Reply
Thank you Melanie for the sweet comment! I’m so happy to hear that the recipe turned out well for you! Donuts are on my list of things to share soon… Including an Apple Fritter & Churro Recipe I’ve been working on for a while. So stay tuned! =) Enjoy & God Bless!
★★★★★
- Morningstar335
What is a substitute for Palm ? Palm products are not vegan. Can I just substitute my own homemade vegan butter?
Reply
Hi! You can try your own vegan butter or cutting in some coconut oil. However, you may not achieve the same ‘flaky’ texture. Be sure to chill the crust about 1/2 hour before baking – that should help. Enjoy & God Bless! ~Erika
★★★★★
- Theresa
I have made an apple and a blueberry pie using this pie crust. They were both fantastic. My husband, grandson and daughter all loved them. I am the one with the allergies but they had no problem helping me eat the pies.
Thank you.
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- Ada
Can domata flour be used?
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- Sara
My husband is egg and gluten free, I am soy free. Since we don’t need to be completely vegan would this work with real butter?
Reply
Hi Sara, Yes, this should work just fine with real butter… In fact I’m drooling at the thought of it! =) Enjoy & God Bless! ~Erika
- Wolf
Just a quick Note. Instead of your mentioned butter replacements, I use real butter but changed into ghee. You get the full taste without any of the dairy.
Reply
- Deco
Unfortunately, ghee is dairy. The best vegan butter is Miyokos, or you can make your own!
- Janet Lopez
ghee may not be totally dairy free but is does has significantly less dairy allergens and you might find one that IS free of all dairy allergens.
Hi Erika, a question for you regarding your Gluten Free Vegan Crust Recipe. When I mix the first few ingredients in the mixer I’m using the whisk attachment to make it dry and crumbly. My question is when I ad the cold water and apple cider vinegar do I still keep the whisk attachment on for mixing or another kind
Reply
Hi Sue, I just keep the whisk attachment on the whole time & the results always turn out just great. =) God Bless! ~Erika
- mary jane Nalley
This pie crust is fabulous in taste and flakiness! I made several pumpkin pies using it last year and everyone raved. However I must be doing something incorrectly because my crust falls apart every time I make a pie when I take it from the parchment to line the pie pan. I am using the exact ingredients you show in the recipe and think I am following the instructions correctly, however, since no one else mentions it I believe I must be doing something wrong. Help!
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- Danette Sierra
This pie crust turned out sooooo good. I used it to make a vegetarian pot pie. I had made the pot pie before using a biscuit topping and it was just mediocre. This pie crust took it from mediocre to amazing! I seriously have been craving it since I ate it.
Thank you so much for the recipe! Good gluten free is difficult to come by so I am going to book mark this one.★★★★★
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- Bella
Hi! Do you think this dough would keep in the freezer? If so, how long? Was thinking of making a full batch and having it on hand in the freezer for the next couple months.
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- Deborah v
Hey their I have been gluten free since 2012 and have a heck of a time when working with gluten free pie crust do you have any videos on how you make your pie crust ?? Thank you so much, Debbie
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- Katrina Bramble
Great pie crust! This recipe is fantastic.
★★★★★
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- Penny Legge
Little by little, I find recipes that work! My poor little grandson was diagnosed with severe eczema caused by food allergies at the age of 2. He is allergic to gluten, wheat, oat, soy, almond, dairy and eggs…for now. He is now 6 and is getting more and more difficult because he wants to try different foods he hasn’t eaten before. So I try to keep him satisfied, but it’s been hard to find “goodies” he can eat (other than being experts at 100’s of variations of rice krispy treats). This pie crust may solve many problems, too. Once the shortage of ingredients has lightened, I will certainly be making some of your baking mix and trying some of your recipes. Remember, he cannot have eggs, so we use “egg replacement” and applesauce a lot! No dairy either, but he does like the coconut milk. And one of our newest favorites is the plant based margarine. I’m so glad I found your Blog!
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- RR
Hi! Would this be able to be used to make turnovers? I’m trying to make gluten free vegan turnovers.
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- Tracy
A top 8 free pie crust recipe that works – amazing!! Made turkey pot pie with Thanksgiving leftovers and used this crust. Turned out so good!
★★★★★
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- Jessica Donnelly
Thinking of trying this! I need gluten and egg free!
I usually chill my dough before rolling it out.
You don’t recommend doing that with this recipe?
Thanks!Reply
- Whitney
This crust was very good but extremely hard and crunchy on the edges. I followed the recipe to a T. Do you have any tips?
★★★★★
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- Olivia
Worked (even if I had to add 3tbsp more gf flour, I guess bc I didn’t use your blend even tho mine has rice flour?). Until I had to roll it out. First attempt, I managed to roll it and smush it in the tin a bit, before I realised it wouldn’t fit. Tried to take it out, and it cracked and broke into multiple pieces, like it was too dry or too brittle or something. Smushed it back together (while rolling in most of a bag of flour as it was sticky from the butter melting, even though I’d kept the vegan butter in the freezer beforehand amd used fridge temp shortening) made a second batch, and put it in thr fridge for TWO HOURS to solidify the butter (thought not the freezer as the dough would freeze before the butter could solidify). Rolled it out again on the removable base of the pie dish to make it easier to transfer, dough was easyish to roll but kept cracking. Tried to slide the pie base off my counter to put it in the dish, and as soon as the dough hit the edge of the counter it kept cracking into millions of pieces again. Wouldnt have been able to rescue it again as it would have just done the same thing, so I threw it. Wasted most of a day, time money and ingredients. Looking for a recipe which will hold up being put in a pie dish. Not sure what happened but it just didn’t work for me. Sorry.
★★
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