Easy Gluten-Free Pie Crust (Vegan and Grain-Free)

Today I bring to you a gluten-free pie crust that is also vegan, grain-free, and refined sugar-free.  This grain-free pie crust is made with almond flour and tapioca starch.  It is a press-in crust so there is no fuss with chilling and rolling out the dough.  Just mix the ingredients, press into the pan and you have a pie crust in no time at all.  Making a healthy pie crust has never been easier!

When I went on a hunt for the perfect vegan and gluten-free pie crust, I made a lot of pie crusts that were...okay.  "Okay" is not what I want in a pie crust.  I want crisp and delicious!  All-purpose gluten-free flours didn't give me much luck, they left the crust dense and tough.  I finally settled on a mixture of almond flour and tapioca starch and it is a sure winner!

How to make a gluten-free pie crust

I have to admit something: as much as I love pie, I haven't always loved the process of making pie dough.  There are way too many things that can go wrong...the butter isn't cold enough, the dough gets too warm, the dough rips when transferring it to the pie plate, you didn't roll it big enough, and on and on.  Pie dough is truly an art form, and not one that everyone wants to tackle.

This gluten-free pie crust is a press-in crust, which means you mix the dough, press it into the pie plate and send it on its merry way to the oven.  Done.

Mix the Ingredients

Start by whisking all the dry ingredients together.  Then, slowly add the coconut oil and maple syrup and stir with a rubber spatula until a dough forms.  If it seems too wet add a little almond flour.  If it seems too dry, add a drizzle more maple syrup.

Crumble the dough into the pie plate

Take the dough ball and crumble the dough evenly into the pie plate.

Press the crust into the pie plate

Next, using your fingertips, press the dough in an even layer around the edges of the pie plate.  Wet your fingertips to prevent stickiness if you find the dough sticking to your fingers. I find it easier to start with the edges, rather than the middle, to ensure I have an even crust all the way around.

Once the outside of the crust is done, use the palm of your hand to firmly flatten the center of the pie crust.  You may also find it easier to use the bottom of a measuring cup to evenly flatten the middle.  The crust is ready to be used in your favorite recipe!

Tips for baking the perfect gluten-free pie crust

I was going to give you a blueberry pie recipe right after this one so you had something to bake immediately in this pie crust.  But, alas, I dumped the whole dang pie face first on my oven door.  It was a very, very sad day.  So, I will go to work on a new pie for you shortly.

But in the meantime...this pie crust can be used as directed in all your favorite pie recipes with just a little adjusting. Follow these tips to make an amazing and simple gluten-free pie crust.

• This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning.
• If the recipe calls for blind baking, I have found I don't actually have to line it with foil and put pie weights on it.  Just bake in a 350F oven for 8-10 minutes.  Proceed with the recipe as directed.
• To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown.

I'd love to hear what you are planning on making in this gluten-free pie crust.  Tell me your plans in the comments below!