This Gluten Free Vegan Pie Crust is so incredibly easy to make in just about 15 minutes prep, is also oil-free, crispy and bakes up similar to a wheat crust. It is delicious, too, and can be used for baked pies or no-bake pies!
GLUTEN FREE VEGAN PIE CRUST OIL-FREE
I’m so excited to finally be sharing this Vegan Gluten-free Pie Crust that is also oil-free! I’ve received so many requests for an easy to make vegan pie crust that doesn’t use coconut oil or any oil, for that matter! My daughter absolutely loved this crust too. Now, does it taste exactly like the flaky butter-filled pie crusts? No, of course not. But it does taste similar to a traditional wheat pie crust and it holds its shape well. It is great for no-bake pies, like the Vegan Chocolate Cream Pie pictured and also for pies that will be baked, like my Best Vegan Pumpkin Pie!
I do have another oil-free vegan gluten-free pie crust made with pecans in my Apple Hand Pies, but it is a bit labor-intensive. This one is ridiculously easy and fast to make and requires no food processor, chilling or any of! It truly is SO easy to make. That was my goal with this recipe.
I also wanted to create a vegan gluten-free pie crust that does not use almond flour! I, personally, like almond flour, but so many have allergies and it seems every vegan and gluten-free pie crust recipe I’ve seen all use almond flour. I use it in many recipes, but don’t care for the texture too much as a traditional pie crust. Additionally, almond flour texture is not going to resemble a wheat flour crust, they just don’t. Now, my recipe does use almond butter, but that does not perform the same as almond flour. You can sub with sunbutter if allergic.
INGREDIENTS FOR GLUTEN-FREE VEGAN PIE CRUST
- Oat flour: Oat flour is nutritious and also gives a new neutral flavor and chewiness to the crust.
- White rice flour: This helps the crust to be crispy and holds much better than brown rice flour and leaves no off taste whatsoever.
- Tapioca starch: This starch is crucial to the binding of the crust. Another starch will not work as well and likely make it more crumbly and fragile.
- Ground flaxseed: This adds additional binding to the crust.
- Roasted almond butter: This is the fat used for the recipe instead of butter or oil. If you are allergic, you can try sunbutter in its place. This will yield more of a sunflower taste, so keep that in mind, but it will perform the same in baking.
- Pure maple syrup
- Canned “Lite” coconut milk: This adds additional fat and moisture to the crust.
- Vanilla extract
HOW TO MAKE GLUTEN-FREE VEGAN PIE CRUST
1. Mix your dry ingredients.
2. Mix your wet ingredients and add to the dry and mix with a spoon until it is all moistened into chunky bits.
3. Knead for a few minutes until completely smooth and form into a ball.
4. Roll out the dough in between 2 large sheets of parchment paper into a circle bigger than your pie dish, about 10-11 inches and 1/4 inch thick.
5. Lift up the bottom sheet of paper with the rolled out dough and flip it over gently and quickly onto a greased 9 inch pie dish.
6. Use damp fingers to press any loose pieces back together to seal them. If prebaking before adding a no-bake pie filling, use a fork to prick all over the bottom of the pie to prevent inflating and cracking during baking.
7. Bake as the recipe you are using calls for. For my Vegan Chocolate Cream Pie, you will fully bake the crust before adding the filling since a chocolate cream pie is a no-bake pie. For my Vegan Pumpkin Pie, you will not prebake the crust because the pie has to cook so long.
CAN I MAKE THIS PIE DOUGH AHEAD OF TIME?
Yes! Just follow the directions up until forming the ball. Wrap the ball in plastic wrap and keep in the fridge. Take it out 15-30 minutes or so before using. It should be soft and easy to roll. This will depend on how long you stored it in the fridge.
Gluten-free Vegan Pie Crust (Oil-free!)
This Gluten-free Vegan Pie Crust is so incredibly easy to make in just about 15 minutes prep, is also oil-free, crispy and bakes up similar to a wheat crust. It is delicious too and can be used for baked pies or no-bake pies!
- 1/2 cup (80g) white rice flour (not brown or the sticky "sweet rice flour")
- 1/2 cup (64g) superfine oat flour (I use Bob's Red Mill)
- 6 tablespoons (48g) tapioca starch (this starch is crucial for binding)
- 1 tablespoon (9g) ground flaxseed
- 1/4 + 1/8 teaspoon fine salt
- 3 tablespoons (45g) canned "lite" coconut milk, shaken well first
- 3 tablespoons (60g) pure maple syrup
- 1/4 cup (64g) roasted creamy almond butter (SEE NOTES)
- 1/2 teaspoon vanilla extract
- I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale
Lightly grease a 9 inch pie dish and set aside.
Add the rice flour, oat flour, tapioca starch, flaxseed and salt to a large bowl. Whisk well.
In a separate bowl, mix the coconut milk, syrup, almond butter (or sunbutter if using) and vanilla and whisk well until completely smooth.
Pour the wet ingredients over the dry and stir together until a shaggy, rough mixture comes together. It will seem really crumbly and dry at first, but keep mixing and pressing the mixture together with the back of the spoon for several minutes until it is all moistened. It will look like a bunch of pieces of moistened dough with no more loose flour. See photo for reference.
Place the dough onto a clean surface and knead for about 5 minutes. Press, tuck, fold over and flip over several times until it comes together into a smooth ball with no more visible cracks or loose pieces, as pictured. If you have time, chill for about 15-30 minutes in the fridge so it's easier to work with, but not necessary if you are in a hurry.
Place the ball onto a large piece of parchment paper and place another piece of paper over the ball and roll out roll out into a round shape an inch or so bigger than your pie dish, about 10-11 inches. The dough should be about 1/4 inch thick. Don't roll it too thin or it'll break.
Peel off the top piece of paper. Carefully lift up the bottom piece with the rolled out dough and very quickly flip it over onto the prepared pie dish. It is normal if it breaks in a few places.
Press the dough into the pie dish, piecing together any loose pieces. I used dampened fingers to press and seal any pieces. You want them without cracks, so it bakes up cohesively.
Go around the edges and smooth the tops and press for a decorative design and so the thickness is similar all the way around the top. Don't worry about it looking perfect.
If using this crust for a recipe calling for a prebaked crust for a pie that won't be baked, like my Vegan Chocolate Cream Pie, then use a fork to prick the bottom of the pie crust all over. This prevents the crust from puffing up and breaking apart.
Bake it at 350°F (177°C) for 15 minutes until light golden brown on the edges. Cool completely before adding the filling. If using it for a recipe calling to NOT prebake the crust, like my Best Vegan Pumpkin Pie, then add your pie filling to the unbaked pie crust and bake as your recipe calls for. Keep an eye on the crust during baking and if it's browning too quickly, add foil strips or a pie crust protector.
- NUT ALLERGY: If you are allergic to almonds, you can try sunbutter in its place. This will yield more of a sunflower taste, so keep that in mind, but it will perform the same in baking.
- STORAGE: If wanting to make this pie dough a few days in advance, just follow the directions up until forming the ball. Wrap the ball in plastic wrap and keep in the fridge. Take it out 15-30 minutes or so before using. It should be soft and easy to roll. This will depend on how long you stored it in the fridge.