Gluten Free Vegan Pie Crust

4.80 from 10 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: pie crust

Calories: 1287kcal

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

US Customary - Metric

Instructions

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.

Nutrition