Gluten Free Vegan Pie Crust provides a beautiful canvas for any pie, sweet or savory. This almond flour pie crust is the best healthy, low-carb recipe!
1 ¾cup(196 grams) almond flourother gluten-free flours are not recommended to substitute
⅓cup(40 grams) tapioca starchor cassava flour
¼teaspoonfine sea salt½ teaspoon for savory pie
1tablespoongranulated white sugaromit for a savory pie
5tablespoonswatermore if needed
Instructions
Whisk together dry ingredients 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 if needed.
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”.
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 as you please. 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 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
See more expert tips, pictures, and variations above for making gluten free vegan pie crust!Yield: 1 pie crust
Measure almond flour as you would brown sugar, lightly packing it. Measure the remaining ingredients as usual.
Other gluten-free flour is not recommended to substitute almond flour.
Almond flour is also sometimes called almond meal.
Tapioca starch can be substituted for cassava flour if needed, but this may result in a grittier texture.
Instead of rolling out the dough, you could press it directly into the pie dish.
Use aluminum or a pie shield to protect crimped edges when baking. This crust browns a bit faster than regular pie crusts.
If making Savory Pie- Omit the sugar and use ½ teaspoon of salt.
If making a lattice or pie that requires a top crust, double the recipe.
Baking Instructions
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. Bake at 350°F for 8 to 10 minutes. The crust will be aromatic and turn a light golden color.
If the recipe calls for bling baking, you don't have to line it with foil and put pie weights on it. This crust does not shrink or puff up because it is gluten-free.
Fully Baked - Best for pies with no-bake filling or very short baking time. Bake at 350°F for 30 minutes or until golden.
If the edges start browning too much before the pie is done, use a pie shield or wrap aluminum foil around the edges to prevent further browning. This is especially important if the edges have a decorative finish.
Storage
If premaking the dough and baking 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.