Most classic crust recipes contain dairy and eggs (so they’re not vegan) as well as gluten (so they’re not gluten-free). The gluten-free pie crust recipes you can find are often not vegan, and the vegan pie crusts often contain gluten. This gluten-free vegan pie crust covers both restrictions while remaining crusty and slightly flaky, with a delicious classic pie taste and texture. It’s the perfect crust for a gluten-free version of my Vegan Pumpkin Pie, Vegan Blueberry Pie, or Vegan Pecan Pie.
Ingredients and Substitutions
Here I am sharing a vegan, gluten-free pie crust recipe made with nourishing gluten-free flours, high in fibers and nutrients:
Almond Flour – make sure you are using ultra-fine almond flour, not almond meal. Arrowroot Flour – can be substituted by tapioca flour with similar results. Both are paleo-approved and create a tasty vegan paleo pie crust. Lukewarm Water – don’t use cold water in this recipe! This is a vegan pie crust with coconut oil. Coconut oil solidifies below 73°F (23°C), so if you are using cold water, you will have oil lumps in your crust. Always use lukewarm water for this vegan almond flour pie crust recipe. Melted Coconut Oil – you can use refined coconut oil to avoid coconut flavor or use different oils, like light olive oil or avocado oil. Both are healthy options. You can also use softened vegan butter or vegan spread for a flaky crust. Salt or Unrefined Sugar – choose a pinch of salt for savory pie doughs or 2 tablespoons of sugar or coconut sugar for a sweet crust.
How To Make Gluten-Free Vegan Pie Crust
Classic pie crusts are not vegan simply because they often contain eggs or butter. However, there are plenty of options to make vegan pie crusts.
More Vegan Pie Recipes
If you love vegan, gluten-free pie recipes, I recommend trying some of the recipes below.
