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The BEST Vegan and Gluten Free Almond Pie Crust Recipe!

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4.5 from 8 votes

Making the perfect vegan and gluten free pie crust has never been easier or tastier! Honestly, you’d never know this tender and flavorful almond flour crust is free of anything.

An up close view of the vegan and gluten free pie crust pumpkin pie

I can’t wait for you to try this insanely delicious pie crust! It’s my FAVORITE pie dough recipe of all time and I’m confident I’ll be using it until the end of my days. After all, if you find a pie crust that’s easy, tender, delicious in flavor, AND extremely versatile, why would you ever choose another? Please try it and let me know what you think in the comments below!

Why this Recipe Works:

  • The combination of almond flour, vegetable shortening and gluten free all-purpose flour makes this crust tender yet sturdy.
  • The recipe calls for just enough salt and sugar to give it a subtly sweet and lightly salted flavor – total pie crust perfection!
  • Use this homemade crust for any sweet pie recipe! From fruit to cream fillings and everything in between, this crust can handle it all.
  • It’s great to make ahead. Prepare the crust up to three days before you plan to bake, or freeze for up to 3 months. Either way, just be sure to wrap your dough disc with a couple layers of plastic wrap to make it as airtight as possible.

How to Make the BEST Vegan and Gluten Free Almond Pie Crust:

  1. Preheat your oven to 350°F/177°C. Then, add the flours, brown sugar and salt to a food processor and blend until well combined.  No food processor? No problem! Combine these ingredients in a mixing bowl, instead.
  2. Next, add the 8 tablespoons of vegetable shortening (one at a time and space out in the bowl) and blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to incorporate all of the flour. If using a mixing bowl, use a handheld pastry cutter/pastry blender, your fingers or a fork to mix the shortening in.
all of the ingredients mixed together in a food processor to form a rough dough
  1. Empty the contents onto a sheet of parchment paper and form the dough into a 5-6-inch disc. Note: If the dough seems too crumbly, return it to the food processor (or bowl) and pulse in ice water, one tablespoon at a time, until it comes together.
vegan and gluten free pie crust dough formed into a 5 - 6 inch disk.
  1. From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 – 1/8 of an inch thick.  Alternatively, you can do this with a rolling pin lightly coated with flour, which is the route you’ll definitely want to take if you’re making a top crust, as well. This will ensure the top crust is nice and perfectly flat. NOTE: You’ll need to double the recipe if you’re making a top and bottom crust.

This crust pictured below I created just by pressing with my palms and finger tips – no rolling pin!

Raw pie crust dough rolled out to a 10 - 12 inch circle, about 1/4 of an inch thick.
  1. Next, place your pie pan upside down on top of the dough circle.
A pie pan upside down laying on top of the 12 inch rolled out raw pie crust dough. Ready to be filled over.
  1. Then, place one hand on top of pie pan and the other under the parchment paper, perfectly centered under the dough and pie pan – and – quickly flip the pie pan over! Set it down and carefully peal away the parchment paper so that you’re left with a pie pan lined with pie crust dough. You may need to do a little mending! NOTE: If the dough is too sticky to work with, simply place it in the fridge for 10 minutes to firm up.
  2. Press the dough onto the bottom and sides of the pan and shape the edges as desired. No fancy designs necessary!
vegan and gluten free pie crust dough flattened against the bottom and sides of the pan with the edges crimped.
  1. Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. If you’re going to be adding a filling that doesn’t need further baking – like a cream pie – blind bake the crust for a little longer, about 14-15 or until golden brown.

Promptly remove the almond flour pie crust from the oven. It’s now ready to be filled with whatever pie filling you like!

Looking For Some Marvelous Pie Recipes? Then You Have to Try My:

An up close view of a pumpkin pie

Top Tips for Making the BEST Vegan and Gluten Free Almond Pie Crust:

  • If at any point the crust dough gets too sticky to work with, place it in the fridge, covered in plastic wrap, for 10 minutes to firm it up.
  • If the dough seems too crumbly, return it to the food processor (or bowl) and pulse in ice water, one tablespoon at a time, until it comes together.
  • There’s no need for perfection when it comes to forming the top edges of your pie crust. However, it should be evenly spread out on the bottom and the sides of the pie pan.
  • Bake your crust on a baking sheet for easier handling. After all, the last thing you want to do is knock the edge of your crust with a potholder!
  • Use a lightly floured rolling pin to roll the dough thin and even if you are making a top crust. NOTE: You’ll need to double the recipe to make two layers.
  • When it’s ready to eat, serve your pie with my 2-Ingredient Vegan Whipped Cream.

Frequently Asked Questions

What kind of pie can I make with this crust?

ANY sweet pie! That’s the best part about this crust – it’s flavor pairs well with any sweet pie creation you can think of. It goes especially well with my recipes for pecan pie and deep dish vegan pumpkin pie.

Can this pie dough be used as a top crust as well as a bottom crust?

Absolutely. Simply double the recipe below if you need both a top crust and a bottom crust for your recipe.

Is it possible to make this crust ahead of time?

Absolutely! Wrap the pie dough disc tightly in plastic wrap, or shape the dough into the pie plate and wrap the whole thing (unbaked) in plastic wrap, making it as airtight as possible. Store in the refrigerator for up to three days. Let the wrapped dough disc rest at room temperature for roughly 15 minutes (or until pliable) before rolling out the dough. Dough that’s in the pie plate can be par-baked in a preheated oven after resting at room temperature for 10 minutes.

Can vegan gluten free pie dough be frozen?

Yes! Wrap the dough disc tightly in at least two layers of plastic wrap before placing in the freezer for up to 3 months. The disc of dough should be kept wrapped in plastic and defrosted overnight in the fridge, or at room temperature for roughly 2 hours or until pliable before using.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

The BEST Gluten Free and Vegan Almond Pie Crust

This vegan, dairy free and gluten free pie crust is so tender and flavorful! You'd never guess it is free of anything.
4.5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Dessert, Gluten Free Pie Crust, Vegan Desserts, Vegan Thanksgiving
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Calories: 212kcal

Ingredients

Instructions

  • Preheat your oven to 350°F/177°C.  Then, add the flours, brown sugar and salt to a food processor and blend until well combined.  No food processor? Combine these ingredients in a mixing bowl, instead.
  • Next, add the vegetable shortening one tablespoon at a time, spreading them out in the bowl, and blend until the dough mostly forms into a ball with some large crumbles.  Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender, a fork, or your finger tips to mix the shortening in.
  • Empty the contents onto a sheet of parchment paper and form the dough into a 5-6-inch disc.  If the dough seems too crumbly, return it to the food processor or bowl and pulse in ice water, one tablespoon at a time, until it comes together.
    From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches (roughly 13 cm) in diameter and about 1/4 – 1/8 of an inch thick (about 0.6 cm)  Alternatively, you can do this with a rolling pin covered with flour, which is the route you'll definitely want to take if you're making a top crust, as well. This will ensure the top crust is nice and perfectly flat. NOTE: You'll need to double the recipe if you're making a top and bottom crust.
  • Place your pie pan upside down on top of the dough circle.
    Then, place one hand on top of pie pan and the other under the parchment paper and centered under the pan – and – quickly flip the pie pan over! Set it down and carefully peel away the parchment paper so that you're left with a pie pan lined with pie crust dough.  You may need to do some mending.
  • Press the dough onto the bottom and sides of the pan and shape the edges as desired.  
  • Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. After removing from the oven, your pie crust is ready to be filled with whatever pie filling you like. Note: If you're adding filling that does not require baking, blind bake the crust instead for a little longer, roughly 14-15 minutes or until golden brown.

Notes

  • This recipe makes one pie crust, which is enough for one 9-inch (23-cm) pie pan.
  • If at any point the crust gets too sticky to work with, place in the fridge, covered in plastic wrap, for 10 minutes to firm it up.
  • If the dough seems too crumbly, return it to the food processor and pulse in ice water, one tablespoon at a time, until it comes together.
  • There’s no need for perfection when it comes to forming the edges of your pie crust, just make sure that it’s evenly spread out on the bottom and the sides of the pie pan.
  • Make it ahead: Wrap the pie dough disc tightly in plastic wrap, or shape the dough into the pie plate and wrap the whole thing (unbaked) in plastic wrap, making it as airtight as possible. Store in the refrigerator for up to three days. Let the dough disc rest at room temperature for roughly 15 minutes (or until pliable) before rolling out the dough. Dough that’s in the pie plate can be par-baked in a preheated oven after resting at room temperature for 10 minutes.
  • To freeze for later: Wrap the dough disc tightly in at least two layers of plastic wrap before placing in the freezer for up to 3 months. The disc of dough should be kept wrapped in plastic and defrosted overnight at the fridge or at room temperature for roughly 2 hours or until pliable before using.
  • Bake your crust on a baking sheet for easier handling. After all, the last thing you want to do is knock the edge of your crust with a potholder!
  • When your pie is ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

Comments

Vanessa

I’d like to use this pie crust recipe for a pecan pie. The pie recipe I have says to use an unbaked crust – but that is for a regular flour/non vegan crust. Can I make the pie with this crust unbaked, or do you think I should bake it first? Thank you so much!

Reply

Audrey Dunham

I always like to partially bake this crust for 12 minutes before adding the filling and baking again. Whats nice is that it doesn’t burn easily; even if in the oven for an additional 60 minutes! Partially baking this crust for those 12 minutes ensures that it’s the perfect texture all the way around and not under baked or gummy in some areas, which can happen with crusts including almond flour. Hope this helps!

Reply

Carolyn

Do I still blind bake this crust if making a pumpkin pie? Thanks!

Reply

Audrey Dunham

Yes! Just bake those 12 minutes.

Reply

Jennifer

5 stars
This pumpkin pie is AMAZING! Made it for thanksgiving and Xmas… it was a huge hit and no one knew it was vegan till my hubby let the cat out of the bag lol. Even my sister who HATES pumpkin pie ended up loving it and went back for seconds on this one! Thank you for such a fabulous recipe. It’s one I will be making for years to come 🥰

Reply

Audrey Dunham

So glad you liked the pumpkin pie recipe, Jennifer! Thank you very much for the kind words; it means a lot. (For those reading, the full pumpkin pie recipe can be found HERE.

Reply

Jayne

I can’t have almond flour. Could I add an additional cup of the Bob’s Red Mill GF All-Purpose Flour in lieu of the almond flour?

Reply

Audrey Dunham

That would likely work. Start with just half the amount of almond flour that is called for when substituting with the GF flour and then add more as needed. Please let me know how it turns out!

Reply

Elfie

Hi,

Usually some kind of liquid is added to the dough to hold it together and form a dough, do you really skip this step?

Thanks!

Reply

Audrey Dunham

Hi Elfie, I agree, but actually due to the high fat content in the recipe, the liquid isn’t needed this time. The only exception would be if the dough, for some reason, is too crumbly to work with. In which case you would return the dough to the food processor and pulse in ice water one tablespoon at a time until the dough comes together. This is always my go-to crust recipe – I hope you try it! Please let me know what you think, if you do.

Reply

Bre G

Can I use any all purpose gluten free flour? There are so many different ones with different mixtures of flours. Phew! I have the Pillsbury all purpose and the Walmart brand all purpose. I also have the Krusteaz all purpose, but am not sure if that messes with my husband or not, so I’m not going to use that again just yet.

Reply

Audrey Dunham

I imagine any GF AP flour would work; my personal preference is to use one that has garbanzo flour as a top ingredient, but feel free to try what you already have. If the crust turns out too sticky, add a tablespoon or so more flour. If it turns out too dry, add an extra couple teaspoons of shortening. Please let me know how it goes!

Reply

BethMorrow

5 stars
Awesome recipe family loved it, thanks so much.

Reply

Audrey Dunham

So happy to hear it! Thanks for taking the time to comment. 🙂

Reply

Laurel

Question: Do you blind bake it even if your filling needs to be baked too? Or do you fill it and bake everything together?

Reply

Audrey Dunham

Oh yes, it needs to be blind baked no matter what. In fact, I blind bake it for 12 minutes, fill it with my deep dish pumpkin pie filling, and then bake it for about a full hour. It browns nicely and has never burned on me.

Reply

Nikki

Do I just omit the sugar for a savory pie?

Reply

Audrey Dunham

Yes, that would work!

Reply

Karl

5 stars
Could you remove the brown sugar if you were planning on making a “savory” dish with this crust. I’m looking for a GF/DF option that i can use to make Pasties.

Reply

Audrey Dunham

Yes absolutely!

Reply

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