This is the best Vegan Gluten Free Pie Crust because it’s flaky, buttery, and rolls out like a dream. No one will even notice it's vegan and gluten free! Freezer-friendly and perfect for sweet and savory pies.
All you need is a food processor, a rolling pin, and a pie plate to make this easy Vegan Gluten Free Pie Crust. The dough is just as soft and easy to roll as my regular Vegan Pie Crust Recipe and bakes into a flaky, buttery dream. You won’t even notice that it’s both vegan and gluten free.
There are a couple of secret ingredients that make this gluten free pie crust super tender and flaky. Other than that, the list of 6 ingredients is simple and likely already in your kitchen.
Enjoy this pie dough freshly baked or put it in the freezer for later! It’s perfect for Vegan Pumpkin Pie, Vegan Pot Pie, and so much more.
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Ingredients needed
- Gluten free flour with xanthan gum - I always have the best results with a 1:1 gluten free flour blend, like Bob’s 1 To 1 Gluten Free Baking Flour. It has xanthan gum already added, which means there’s no need to add it separately. If the flour you’re using doesn’t have xanthan gum, you’ll need to add ¾ teaspoon to the dry mix.
- Salt
- Baking powder
- Sugar - White, cane, or coconut sugar will work well here.
- Vegan butter - I recommend using butter sticks rather than vegan margarine or another spreadable variety. Also, the butter must be very cold before it’s used! Keep it in the freezer until it’s time to be pulsed into the dough.
- Vegan yogurt - This is key for soft and tender pie dough. Use any kind you like, as long as it’s unsweetened and plain.
How to make a vegan gluten free pie crust
I like making pie dough in a food processor because it’s easy and hands-off. However, if you don’t have a food processor and want to make it by hand, scroll down to the FAQs section to learn how.
Here’s how it’s done:
Step 1: Pulse the dough. Pulse the gluten free flour, salt, sugar, and baking powder together in a food processor until combined. Next, drop in the cold cubed vegan butter and pulse until the butter is pea-sized and the dough resembles wet sand.
Step 2: Add the yogurt. Next, pulse in the yogurt until the dough holds together when pinched.
Step 3: Roll it out. Dump the dough on the counter and press it into a disk shape. Roll it out with a rolling pin until it’s a couple of inches bigger than your pie plate. Layer it onto the pie plate and trim the edges.
Step 4: Let it chill. Leave the pie crust to chill in the fridge until whenever you need it (see storing instructions below). If you don’t need it right away, go ahead and freeze it! For full ingredients and instructions see printable recipe card below.
How to blind bake pie dough
More often than not, pie fillings take much less time to cook in the oven than pie dough. If you were to assemble the fillings in the raw dough, you would end up with a perfectly cooked middle but undercooked dough.
That’s why blind baking is so important. It’s a process that involves baking the pie dough on its own until slightly golden, then adding the pie fillings and baking the pie once more or fully baking for ready made fillings.
Learn how to blind bake gluten free pie dough in the Notes section of the recipe card.
Tips for the best gluten free pie crust
- You can adjust the amount of sugar if you’re making a savory recipe, like Vegan Pot Pie, or a sweet recipe, like a Vegan Apple Pie.
- It’s best to use a gluten free flour with xanthan gum already added. I can’t guarantee the results if using a different gluten free flour blend.
- If the dough still hasn’t come together after adding the yogurt, add a tablespoon or two of ice water.
- There’s no need to chill the dough before rolling. It’s much easier to work with and roll out when it’s already at room temperature.
- Don’t stretch the dough when it’s in the pie plate! This will only make it break.
Ways to use gluten free pie crust
This dough is perfect for any vegan and gluten free pie you love, such as pecan pie, pumpkin pie, apple pie, blueberry pie, and more! It’s a great fit for savory recipes as well, like pot pie, vegan quiche, and hand pies.
Frequently asked questions
Yes, you can make it by hand using a mixing bowl, a pastry cutter, and a fork. Once your dry ingredients are mixed together, add the butter and cut it in with the pastry cutter until the butter is pea-sized. Stir in the yogurt with a fork until the dough comes together and continue the recipe as directed.
No. The best flour for this gluten free pie crust is gluten free baking flour with xanthan gum added, which adds structure to the dough and absorbs moisture better than almond flour. I’m afraid the dough won't come together if you use almond flour.
It’s extra cold, fairly large pieces of vegan butter. Because the butter is so cold, it melts slowly as the pie crust bakes, giving it a luscious buttery flavor and the signature flakey texture.
Storing and freezing
Storing: The pie dough can be left to chill in the fridge for as little as 30 minutes before baking or up to 3 days (covered).
Freezing raw dough: The dough freezes well for up to 3 months. Either wrap the dough disk in plastic wrap and keep it in a freezer bag or wrap it well when it’s already in the pie plate.
Freezing baked pie crust: You can freeze the par-baked or fully baked crust for up to 3 months. Keep it in the pie pan and wrap it well in plastic.
Want more gluten free recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Gluten Free Pie Crust
- Total Time: 35 minutes
- Yield: 8 Servings 1x
- Diet: Vegan
Description
This is the best Vegan Gluten Free Pie Crust because it’s flaky, buttery, and rolls out like a dream. No one will even notice it's vegan and gluten free! Freezer-friendly and perfect for sweet and savory pies.
Ingredients
- 1 and ½ cups gluten free flour, I use Bob’s 1 to 1 gluten free baking flour (see notes)
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½ teaspoon salt
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¼ teaspoon baking powder
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1 to 3 teaspoons sugar (more for sweet less for savory pies)
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¾ cup vegan butter, cold and cubed (use sticks not spreadable butter in the plastic container)
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¼ cup unsweetened vegan yogurt
Instructions
- Add gluten free flour, salt, sugar, and baking powder to the food processor pulse a few times to mix. Evenly drop cold cubed vegan butter over the flour. Pulse until the butter is the size of peas or a little bigger.
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Remove the lid and dollop the yogurt evenly over the top. Pulse until dough starts to come together. I pulse around 10-15 times. Should hold together when squeezed with your fingers. If not, add a tablespoon or two of water.
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Dump dough on the counter, bring it all together and form into a disk. Place dough on a large piece of parchment paper, Place another piece of parchment paper on top and roll out with a rolling pin to 12-13 inches in diameter (a couple inches bigger than your pie plate).
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Gently flip dough into the pie plate and remove parchment. Gently mold into the pie plate fixing any holes with extra dough from edges if needed. Trim edges with a knife or kitchen scissors leaving a ½ to 1 inch or so overhang. Tuck and fold excess dough edges under dough. Flute or crimp edges for a more decorative effect if you like.
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Chill unbaked pie shell uncovered in the fridge for at least 30 minutes or until needed (up to 3 days- covered). Now your pie crust is ready for your recipe whether that's baked with a filling or blind baked without a filling. Double recipe for top and bottom crust. Enjoy! To blind bake shell see notes*. For step by step photos see above post.
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To make dough by hand (without a food processor): whisk together flour, salt, sugar, baking powder in a large mixing bowl. Drop cubed butter over the top and cut in with a pastry cutter or fork. Dollop the yogurt evenly over top. Stir with a fork until the dough comes together. Continue from step 3.
Notes
Gluten free flour: I always use Bob’s Red Mill 1 to 1 gluten free baking flour if using a different brand make sure there is xanthan gum in the ingredients. If not add ¾ teaspoon to the recipe (mix with the dry ingredients) - I can’t guarantee the results if using a different gluten free flour blend.
To store and freeze: Wrap the dough disk in plastic wrap and then a freezer bag or freeze the unbaked pie shell for up to 3 months, wrapped well.
To fully blind bake pie shell: Preheat oven to 425° dock the bottoms and sides of chilled pie shell. Line with a piece of parchment paper or tin foil, make sure it's big enough to go up the sides. Fill with pie weights or dried beans or dried rice. Bake for 15 minutes. Reduce the oven to 350° and bake for an additional 10-15 minutes until the crust is golden brown. This also will work without the parchment and weights, just make sure the dough is chilled and docked. The pie shell is now ready to fill with your ready made pie filling (after cooling)
To partial blind bake shell (par bake shell): Preheat oven to 375° dock the bottoms and sides of chilled pie shell. Bake for 7-8 minutes (with or without parchment and pie weights) and then add pie filing and return to oven and bake according to recipe instructions.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Desserts, Gluten free
- Method: Oven
- Cuisine: American. Canadian
Keywords: vegan gluten free pie crust
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