Name: Gluten Free Vegan Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 ¾ cup almond flour; ⅓ cup tapioca flour (or cassava flour); ¼ teaspoon fine sea salt (½ tsp for savory pie); 1 tablespoon granulated white sugar (omit for a savory pie); 5 tablespoons water (more if needed)

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This gluten-free vegan pie crust made with almond flour and tapioca starch is ready in 20 minutes. It provides a beautiful canvas for any pie, sweet or savory, with its light, crispy texture.

Close up photo of parbaked vegan gluten-free pie crust made with almond flour, the edges are crimped and bottom is docked.

Pie crusts can be tricky. It's even harder to make it gluten-free and vegan. But they are so key in a great tasting pie.

This recipe with almond flour is super easy to follow and always turns out great. The best part is, there's never a worry of overworking the dough as there is in pie crusts with gluten.

A vegan pumpkin pie or sweet potato pie pair perfectly against this crispy gluten-free crust. Dollop with coconut whipped cream for an extra decadent treat!

It also works great for a savory vegan pot pie. No matter what you make, there's no wrong way to enjoy this crust.

Ingredient Notes

You'll need these 5 simple ingredients for this vegan almond flour pie crust:

Ingredients needed to make vegan gluten-free pie crust with labels: sugar, water, almond flour, tapioca starch, and salt.

Almond flour ensure a crisp gluten-free pie crust. Store bought or homemade almond flour both work great. Despite having no vegan butter or coconut oil, the crust doesn’t stick to the pie dish and still has a delicious buttery flavor. Almond flour is to thank! This is also why this recipe would not work with a 1:1 gluten-free flour blend.

Tapioca starch helps to improve the overall texture and flavor. Cassava flour will also work.

Depending on whether you're making a sweet or savory pie, you can adjust the amount of salt and sugar in this recipe.

Water holds together the dough instead of oil, butter, or vegetable shortening. It makes the dough very flexible and forgiving. You also won't have to worry about keeping your ingredients cold while working with the dough.

The recipe card below includes the full list of ingredients + instructions.

How to Make Gluten-Free Vegan Pie Crust

Mixing dry ingredients for almond flour pie crust in a large bowl.

Mix dry ingredients.

Add water to dry ingredients to form crumbly pie dough.

Add water.

Almond flour pie dough formed into a ball.

Form into ball.

Rolling almond flour pie dough in between two sheets of parchment paper with a rolling pin.

Option 1: Roll dough.

Using hands to press gluten-free pie dough into a glass pie dish.

Option 2: Press dough into pie dish.

Using fingers and knuckle to crimp the edges of the pie dough.

Crimp edges.

Using a fork to poke holes or dock the bottom of the unbaked pie crust.

Dock the crust.

Gluten free vegan pie crust parbaked in glass pie dish with crimped edges and a golden crust.

Bake.

Baking Guide

Unbaked - Best for pies with a long baking time, over 45 minutes, and in the oven at high temperature. Just add the pie filling and bake according to its recipe instructions.
Parbaked - Best for pies with a short to medium baking time. Also helpful for pies with a very liquidy filling to ensure there isn’t a soggy bottom.
Fully Baked - Best for pies with no-bake filling or very short baking time. You may need to wrap the edges in aluminum foil or a pie shield so they don't brown too much.

Ways to Use Gluten Free Vegan Pie Crust

Sweet potato pie, pecan pie, and pumpkin pie all pair perfectly with this almond flour crust. You can also easily make mini pies out of this dough. Cut out little circles from the rolled-out pie dough and cook in a muffin tin.

Omit the sugar, double the recipe, and use it for your favorite veggie pot pie or another double-crust pie. The crisp crust pairs well with pretty much any filling!

Slice of sweet potato pie with dollop of vegan whipped cream on top. background shows the remainder of the pie in the dish. On top of a fall colored gingham napkin and white plate.

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Gluten Free Vegan Pie Crust

This gluten-free vegan pie crust made with almond flour and tapioca starch is ready in just 20 minutes. It provides a beautiful canvas for any pie, sweet or savory, with its light, crispy texture.

4.80 from 10 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 1 pie crust

Author: Sarah Pilley

Equipment

▢
8" or 9" pie pan

Ingredients

▢ 1 ¾ cup almond flour
▢ ⅓ cup tapioca flour or cassava flour
▢ ¼ teaspoon fine sea salt ½ teaspoon for savory pie
▢ 1 tablespoon granulated white sugar omit for a savory pie
▢ 5 tablespoons water more if needed

Directions

Measure almond flour as you would brown sugar, lightly packing it. Measure the remaining ingredients as usual.

Whisk together 1 ¾ cup almond flour, ⅓ cup tapioca flour, ¼ teaspoon fine sea salt, and 1 tablespoon granulated white sugar in a large bowl.
Slowly add water to dry ingredients and stir, starting with ¼ cup. The dough will look crumbly at first.
Continue to add 1 tablespoon of water at a time and mix. Only add as much water as needed to create a moist dough that can be pressed into a ball that will hold. You can use your hands to combine.
Option 1: Press the dough directly into the die dish and use your fingers to spread it as evenly as possible.
Option 2: Place the dough ball on a sheet of parchment paper. Flatten the ball with your hands into a disc. Cover the disc with another sheet of parchment paper. Using a rolling pin, roll the dough to about ⅛” thick. Trim excess dough so the crust has a diameter of 12”.

Since this gluten-free recipe uses almond flour, flouring the surface before rolling isn't recommended! Instead, sandwiching the dough between two sheets of parchment ensures ensures it won't stick to your rolling pin or counter.

Transfer the dough from the parchment sheet to the pie pan. Be gentle as you peel away the parchment. If there are any holes or tears, they can be easily repaired by adding excess dough.
Gently press it into the pie pan to fit snugly against all sides. Try not to stretch or tear the dough. You want the thickness to remain ⅛” for an even bake.
Finish by decorating the edges. The knuckle crimp method works well for pies that do not have other decorations on top.
Dock the pie crust by poking holes in the bottom using a fork. Docking lets steam escape while the crust bakes.
If parbaking: Bake at 350°F for 10 minutes. If the recipe calls for bling baking, you don't have to line it with foil and put pie weights on it. This almond flour crust doesn't puff up.
If fully baking: Bake at 350°F for 30 minutes. Place aluminum foil or a pie shield on the edges of the crust so they don't burn.

Notes

Storage: You can prepare the dough ahead of time to bake later. Wrap it with plastic and store it in the refrigerator for up to 3 days.

Similarly, if making the dough ahead and freezing, wrap it in plastic wrap. Thaw in the refrigerator overnight before using.

If parbaking or fully baking, you can store the baked crust on your kitchen counter for a few hours before adding the filling. I recommend doing this anyway to allow the crust to cool.