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! This easy healthy pie crust will become your go-to!
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.
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Gluten-free Vegan Pie Crust (Oil-free!)
Ingredients
- 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 runny/drippy creamy almond butter (SEE NOTES)
- 1/2 teaspoon vanilla extract
NOTE
- 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
Instructions
- 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. At this point, I like to use my hands to really press this mixture together, with any loose pieces, and form it with my hands. Massaging it, as a ball, in my hands for several minutes causes the moisture to all even out and become cohesive, so be patient with it. See photo for reference.
- Place the dough onto a clean surface and knead it anymore if needed so that it's completely smooth.
- 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.
Notes
- NUT ALLERGY: Make sure you are using a really runny/drippy roasted almond butter and not a thick, stiff one, otherwise the dough will be dry and not come together. I use either my homemade (cooled) almond butter or the Trader Joe's has a great runny almond butter. 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.
Hi Brandy! I’ve been following u for years. Your recipes are my favorites.
What’s your opinion on using peanut butter in you’re recipes instead of almond butter? Thank u!
That is so wonderful to hear Shelli, thank you so much! That will really depend on the recipe. The issue with peanut butter is it is much thicker and drier than roasted almond butter. Roasted almond butter is very smooth and creamy and has a lot more natural oil, which behaves differently in baking. It can work ok sometimes in cookies, but it may make cakes drier. Not to mention, peanut butter has a very strong flavor profile and will change the end flavor result.
I just wanted to say how easy this pie crust was to make. I’m making your Best Vegan Pumpkin Pie for Thanksgiving, and I needed a gluten free crust. I followed your directions exactly for measuring and mixing, wrapped in plastic wrap and refrigerated it overnight, rolled out per your instructions, and it turned out perfect! I could not believe how easy it was! Thank you and Happy Thanksgiving! 🙂
Yay Pat! This is so wonderful to hear, it made me happy to read! So glad it worked out perfectly for you!!
Hi! I’m wondering if you can substitute the flaxseeds for another kind my son is highly allergic to flaxseeds.
Hi Helen, I haven’t tried it personally, but I would try ground chia seed instead.
While I love the original walnut crust on your pumpkin pie recipe (Thank you for leaving the recipe since I only use glass!) I wanted to try this new crust. It was super easy to work with and, even raw, tasted like wheat crust! Thank you for always wanting to “one up” yourself, Brandi. You astound me with your passion for baking and your generosity in sharing all your hard work. I am so very thankful for you, Brandi. I wish you and your family a happy Thanksgiving and I hope you take well-deserved time away from media and the limelight to enjoy being in the moment with those you love. ❤️
Yay Colleen! Yes, they are both great options! You are so kind, your feedbacks seriously make my day. I’m so happy you loved the crust and found it to be relatable to wheat, as I did, too! Thank you for making it!
Great pie crust – very easy to make! I used this crust when making the BEST Vegan Pumpkin Pie, which you all need to make!
So happy to hear that you enjoyed this pie crust Debbie, thank you!!
Thanks for the great genius recipe! Have you ever tried making a 2-crust pie with this recipe?
Hi Christina! No, I’m not too sure how it would work since the crust gets pretty hard, it may be too firm for a top crust, but then again, it might work?! Just never tried it!
My husband is asking for a pot pie (ultimate comfort food, right?). I may give it a try with 2 crusts. I’ll let you know. Thanks!
Can you make this with whole wheat flour if you’re not gluten free? (I don’t have white rice flour). Thank you! I’m excited to try one of your recipes
Can you use this recipe for apple or blue berry pie?
I’ve never tried it, but yes, I would think so!! Just follow step 11 on baking.
Brandi, would bob red mill gluten free 1 to 1 baking flour work in place of the oat and rice flour?
I really don’t know since I don’t use store-bought GF blends, but since those are high starch, I kind it might be dry. You can of course try it out, I just don’t know!
This recipe is so good! Completely mind blown. No one can even guess this is gf, vegan, and oil free! So darn delicious..but then..I’m beginning to expect nothing but the best with Brandi’s recipes! Every single recipe I try is amazing.
Yay sooo happy this crust worked out so well for you!! You are too sweet!
I love that this is no oil! I usually use vegan pie crust recipes for my pot pies, do you think this would work for a savory pie? Thanks for the great recipes!!!
I really have never tried it as a savory pie crust, so I’m not sure! Maybe try it without the syrup by replacing it with a creamy milk.
I really have never tried it as a savory pie crust, so I’m not sure! Maybe try it without the syrup by replacing it with more of the coconut milk.
I get that there is no oil, but isn’t almond butter and coconut milk essentially doing the same thing? My feeling is that people wishing to avoid ‘oil’ want to avoid fats in all their forms. I’ve seen some recipes that use just almond flour as the source of fat. I’m sure the results are not as good, but I imagine it’s healthier, which is why so many turn to a vegan diet.
Almond butter and coconut are whole foods, oil is not, it’s 100% liquid fat. Most people who avoid oil avoid it because its’ a processed 100% liquid fat. Oil is almost 2 times the amount of fat as almond butter and doesn’t have the full nutritional benefits like the carbs, protein, etc. so there is a big difference. This is the reason also why I prefer not to use oil as much as possible. And the recipes I use all the time with almond flour and they are just as good, they are moist and delicious.