Vegan Gluten-Free Pie Crust Recipe
A crisp, flaky pie crust that perfectly balances nutty almond flour with coconut oil, creating a versatile base for sweet or savory fillings without any animal products or gluten.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">150g almond flour</li><li class="ingredients-single-item">100g rice flour</li><li class="ingredients-single-item">50g tapioca starch</li><li class="ingredients-single-item">1/4 tsp xanthan gum</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar (omit for savory pies)</li><li class="ingredients-single-item">80g coconut oil, solid and cold</li><li class="ingredients-single-item">1 tbsp apple cider vinegar, cold</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place your coconut oil in the refrigerator for at least 30 minutes before starting. Cold fat is essential for achieving flaky layers in your pastry, as it creates pockets that expand during baking to produce that desirable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, combine the almond flour, rice flour, tapioca starch, xanthan gum, salt, and sugar (if using). Pulse briefly to mix thoroughly. The xanthan gum is crucial here as it replaces the binding properties of gluten, helping your crust hold together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold coconut oil by spoonfuls. Pulse about 8-10 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of coconut oil still visible. These small pieces of fat will create the flakiness in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the apple cider vinegar to your ice water. The acidity helps tenderize the dough and enhances the flavor. With the processor running, slowly drizzle in 4 tablespoons of the cold water-vinegar mixture. Add additional water, one tablespoon at a time, just until the dough begins to come together. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough out onto a piece of parchment paper and gently form into a disc without overworking it. Overhandling will develop the starches and result in a tough crust. Wrap the disc tightly and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the flours to fully hydrate and the fats to re-solidify.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to use, let the dough sit at room temperature for 10-15 minutes to soften slightly. Place the disc between two sheets of parchment paper (this is essential as gluten-free dough is more fragile) and roll out to about 3mm thickness and about 30cm in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully peel off the top sheet of parchment and invert the dough over your pie dish. Gently press the dough into the dish, allowing excess to hang over the edges. Remove the second piece of parchment. If the dough tears, simply press it back together – it's very forgiving!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim the excess dough to about 2cm beyond the rim of the dish, fold this overhang under itself, and crimp the edges decoratively. For a more rustic look, simply press with fork tines. Return the shaped crust to the refrigerator for 20 minutes before baking to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To blind bake (required for most fillings), preheat your oven to 180°C. Line the chilled crust with parchment paper and fill with pie weights, dried beans, or rice. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5-7 minutes until the bottom is lightly golden. The crust will continue baking when you add your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a fully baked crust (for no-bake fillings), continue baking after removing the weights for 10-12 minutes until evenly golden brown. Cool completely before filling. Your beautiful vegan, gluten-free crust is now ready to showcase your favorite pie filling!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this gluten-free crust without a food processor?
Yes, you can make this crust without a food processor by using a pastry cutter or two knives to cut the coconut oil into the dry ingredients. Work quickly to keep ingredients cold, and use your fingertips to gently combine until the mixture resembles coarse crumbs.
Why is my gluten-free pastry crumbling when I try to roll it out?
Crumbling is usually caused by insufficient moisture or inadequate binding. Add an extra tablespoon of ice water, ensure you're using xanthan gum, and always roll between parchment sheets. Letting the dough rest properly in the refrigerator also helps hydrate the flours.
How can I prevent a soggy bottom when using this dairy-free crust?
Prevent soggy bottoms by thoroughly blind baking the crust first, using pie weights to prevent bubbling. For juicy fillings, brush the inside with a thin layer of plant-based milk mixed with maple syrup and return to the oven for 3 minutes to create a moisture barrier.
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