Here’s an easy, delicious Vegan Gluten Free Pie Crust Recipe that’s perfect for sweet or savory tarts. With wholesome ingredients like gluten-free flour and plant butter, this vegan gluten free crust has a flaky, buttery texture without dairy, eggs, or gluten.
For an extra-flaky crust, make my Gluten Free Tart Shell Recipe and opt for vegan plant butter.
In This Recipe
Why I Love This Easy Vegan Gluten Free Crust Recipe
I love vegan gluten free pie crust because it’s the perfect blend of flavor, texture, and versatility! Here’s why it stands out:
- Flaky and Delicious – Despite being dairy- and gluten-free, it delivers a wonderfully flaky texture that rivals traditional crusts.
- Inclusive and Allergy-Friendly – It’s suitable for those with dietary restrictions, making it perfect for sharing with family and friends.
- Customizable – Works well for both sweet and savory pies, so you can enjoy everything from fruit tarts to quiches.
- Healthier Ingredients – Made with a wholesome gluten free flour blend and plant-based butter, which offer more nutrients than traditional options.
- No Compromises – You get all the flavor and satisfaction of a traditional pie crust without the gluten, dairy, or animal products.
It’s a crust you can feel good about making – and eating!
Popular now: Vegan Almond Flour Pie Crust.
Ingredients in Vegan Gluten Free Tart Crust
Here are the ingredients in this flaky vegan gluten free pie crust recipe.
- Gluten-Free Flour Blend – Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (which containsj xanthan gum) or another standard gluten-free baking flour.
- Granulated White Sugar or Monk Fruit Sweetener – Sugar aids in caramelization, giving the crust a beautiful golden-brown color. For a lower-carb alternative, swap it with monk fruit sweetener.
- Salt – A pinch enhances the overall flavor, balancing the sweetness or savoriness of the crust.
- Xanthan Gum – If your gluten-free flour blend already contains xanthan gum, use ¼ teaspoon. If not, add ¾ teaspoon. This ingredient acts as a binder, providing elasticity and structure to the dough –essential qualities missing from gluten-free flours.
- Cold Plant Butter – Cut into cubes. If the butter is too warm, it will blend into the dough, making it dense rather than flaky.
- Cold Water (refrigerated or in a bowl with ice cubes) – Helps maintain the butter’s solidity while mixing the dough. Using warm water would soften or melt the butter too early, preventing the vegan gluten free crust from becoming flaky.
How To Make Vegan Gluten Free Pie Crust with Step-By-Step Photos
This recipe does not require pie weights and produces one bottom pie crust.
1. PREHEAT THE OVEN: Set to 425°F (218°C).
2. COMBINE DRY INGREDIENTS: In a large bowl, combine the gluten-free flour blend, sugar or monk fruit, salt, and xanthan gum (if using). Stir well to ensure the ingredients are evenly mixed to make vegan gluten free pie crust.
3. ADD THE PLANT BUTTER: Add the cold, cubed plant butter and gently toss until each cube is coated with the gluten-free flour mixture.
4. FLATTEN EACH CUBE OF PLANT BUTTER WITH YOUR POINTER FINGERS: Then toss again to make sure each cube is coated with gluten-free flour.
5. CONTINUE MASSAGING THE PLANT BUTTER: With your hands, continue working the plant butter until the pieces resemble thin “flake”-like shards.
6. GRADUALLY ADD THE COLD WATER: Slowly add the cold water, 1 tablespoon at a time (4-5 tablespoons are usually enough).
Start Pressing the Dough Together
7. PRESS THE DOUGH TOGETHER: After each tablespoon of water, gently distribute the water using a spatula. Then, use the spatula to press the dough together. Be cautious not to knead or overwork the dough, as this can result in a vegan gluten-free pie crust that is too stiff.
8. SHAPE THE DOUGH INTO A DISC IN YOUR HANDS AND CHECK ITS CONSISTENCY: The dough should be smooth and soft. If it doesn’t hold together, add a bit more water using your fingers. Conversely, if the dough is too sticky, you may have added too much water; in that case, incorporate a little more flour.
9. SHAPE INTO A DISC: On a clean work surface, lay out a sheet of plastic wrap and transfer the dough onto it. Shape the dough into a disc that is about 1 inch tall and 6 inches in diameter.
10. WRAP THE DISC TIGHTLY IN PLASTIC WRAP: Then wrap the disc tightly in plastic wrap and refrigerate for 15 minutes to make this vegan gluten free crust.
Roll Out the Gluten Free Vegan Pie Crust
11. REMOVE THE DOUGH FROM THE REFRIGERATOR: Put the dough on parchment paper.
12. PLACE ANOTHER SHEET OF PARCHMENT PAPER ON TOP OF THE DOUGH: The dough might feel slightly firm at first, so gently tap it a few times with the rolling pin. Then, gradually roll it out until it reaches about 12 inches in diameter. The dough will soften as you begin to roll.
13. PUT THE DOUGH IN THE PAN: Put the pan face-down on top of the crust, then flip it along with the parchment paper. Carefully peel off the parchment paper, using a spatula if needed.
14. PRESS THE DOUGH INTO THE PAN: Press the dough evenly into the pie or tart pan. Make sure the bottom edges are smooth and patch up any cracks or holes with excess dough.
15. TRIM ANY ROUGH EDGES: If you’re using a standard pie pan without a removable bottom, leave about 1 inch (2.5 cm) of excess dough hanging over the edge to make the perfect vegan gluten free pie crust. Then, use scissors to trim any uneven or rough edges.
How to Flute the Edges of Your Vegan Gluten Free Pie Crust
16. CREATE A THICKER EDGE: Fold the extra inch of dough underneath the crust’s edges to form a thicker edge for fluting.
17. FLUTE THE CRUST: Pinch the dough at regular intervals with one hand while using the index finger of your other hand to shape and flute the edges.
18. DOCK THE DOUGH: Prick the bottom of the crust with a fork to prevent the bottom from bubbling up.
19. BAKE: If making a pie with a filling that requires baking (i.e., healthy pumpkin tart, low sugar pecan pie, keto cherry pie), partially bake the crust for about 10 minutes. Then add your filling and bake according to the recipe’s instructions. If making a no-bake pie (i.e. no bake vegan pumpkin pie, vegan lemon tart), fully bake the crust for about 20 minutes, or until the crust turns golden brown.
That’s It – Let Me Know How the Crust Turns Out!
That’s everything you need to know to make the most scrumptious vegan gluten free pie crust. If you love yummy vegan pie crusts, I definitely recommend giving this one a try.
Happy Baking!
RECIPE CARD
Vegan Gluten Free Pie Crust Recipe
Equipment
- 1 Pie or Tart Pan
- 1 Bowl
- 1 Spatula
- Rolling Pin
- Plastic Wrap
- Parchment Paper
Ingredients
- 1½ Cups Gluten Free Flour Blend or another standard gluten-free baking flour. (222 grams) I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (which contains xanthan gum).
- 2 Tablespoons Granulated White Sugar or Monk Fruit Sweetener (24 grams) For a lower-carb option, substitute with monk fruit sweetener.
- ¼ Teaspoon Salt
- ¾ Teaspoon Xanthan Gum if there's no xanthan gum in your flour. If your flour contains xanthan gum, add ¼ teaspoon.
- 8 Tablespoons Unsalted Plant Butter, Cold and Cubed (112 grams) or Dairy Butter if you aren't vegan Plant butter can be a little tricky to cut so make sure it is very cold.
- 4-5 Tablespoons Cold Water in a bowl If possible, put ice cubes in bowl. Otherwise refrigerate until needed. Use as little water as necessary.
Instructions
You'll find step-by-step photos and instructions to guide you in the post. For the best crust, work quickly and be sure to refrigerate the plant butter and water until you're ready to use them.
- PREHEAT THE OVEN: Set to 425°F (218°C).
- COMBINE DRY INGREDIENTS: In a large bowl, combine the gluten-free flour blend, sugar or monk fruit, salt, and xanthan gum (if using). Stir well to ensure the ingredients are evenly mixed to make vegan gluten free pie crust.
- ADD THE PLANT BUTTER: Add the cold, cubed plant butter and gently toss until each cube is coated with the gluten-free flour mixture.
- FLATTEN EACH CUBE OF PLANT BUTTER WITH YOUR POINTER FINGERS: Then toss again to make sure each cube is coated with gluten-free flour.
- CONTINUE MASSAGING THE PLANT BUTTER: With your hands, continue working the plant butter until the pieces resemble thin "flake"-like shards.
- GRADUALLY ADD THE COLD WATER: Slowly add the cold water, 1 tablespoon at a time (4-5 tablespoons are usually enough).
- PRESS THE DOUGH TOGETHER: After each tablespoon of water, gently distribute the water using a spatula. Then, use the spatula to press the dough together. Be cautious not to knead or overwork the dough, as this can result in a crust that is too stiff.
- SHAPE THE DOUGH INTO A DISC IN YOUR HANDS AND CHECK ITS CONSISTENCY: The dough should be smooth and soft. If the dough doesn’t hold together, add a bit more water using your fingers.Conversely, if the dough is too sticky, you may have added too much water; in that case, incorporate a little more flour.
- SHAPE INTO A DISC: On a clean work surface, lay out a sheet of plastic wrap and transfer the dough onto it. Shape the dough into a disc that is about 1 inch tall and 6 inches in diameter.
- WRAP THE DISC TIGHTLY IN PLASTIC WRAP: Wrap the disc tightly in plastic wrap and refrigerate for 15 minutes.
- REMOVE THE DOUGH FROM THE REFRIGERATOR: Put the dough on parchment paper.
- PLACE ANOTHER SHEET OF PARCHMENT PAPER ON TOP OF THE DOUGH: The dough might feel slightly firm at first, so gently tap it a few times with the rolling pin. Then, gradually roll it out until it reaches about 12 inches in diameter. The dough will soften as you begin to roll.
- PUT THE DOUGH IN THE PAN: Put the pan face-down on top of the crust, then flip it along with the parchment paper. Carefully peel off the parchment paper, using a spatula if needed.
- PRESS THE DOUGH INTO THE PAN: Press the dough evenly into the pie or tart pan. Make sure the bottom edges are smooth and patch up any cracks or holes with excess dough.
- TRIM ANY ROUGH EDGES: If you're using a standard pie pan without a removable bottom, leave about 1 inch (2.5 cm) of excess dough hanging over the edge. Then, use scissors to trim any uneven or rough edges.
- CREATE A THICKER EDGE: Fold the extra inch of dough underneath the crust's edges to form a thicker edge for fluting.
- FLUTE THE CRUST: Pinch the dough at regular intervals with one hand while using the index finger of your other hand to shape and flute the edges.
- DOCK THE DOUGH: Prick the bottom of the crust with a fork to prevent the bottom from bubbling up.
- PARTIALLY BAKE THE CRUST: If making a pie with a filling that requires baking, partially bake the crust for about 10 minutes. Then add the filling and bake according to the recipe’s instructions. FULLY BAKE THE CRUST: For a no-bake pie, fully bake the crust for about 20 minutes, or until golden brown. Once baked, add the filling and refrigerate if needed to set.
Notes
Fun decorating ideas. I went for the geometric look and loved assembling it. Tastes great, is a nice light dessert.