Making the perfect vegan, dairy free and gluten free pie crust has never been faster, easier, or tastier! You’d never know this crust was vegan or gluten free, which makes it the perfect pie crust for big group celebrations.
I can’t wait for you to try this insanely delicious pie crust! Honestly, it’s my FAVORITE pie crust 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, flaky, 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 and gluten free all purpose flour makes this crust flaky yet sturdy, while the vegetable shortening, salt and brown sugar gives it a buttery and subtly sweet and salty flavor – pie crust perfection!
What kind of pie can I make with this crust?
- ANY pie! That’s the best part about this crust – it’s flavor pairs well with any pie creation you can think of. It goes especially well with my Deep Dish Vegan Pumpkin Pie!
Does it work well as top crust as well as a bottom crust?
- Absolutely. Simply double the recipe below if you need both a top crust and a bottom one for your pie.
If you’re looking for pie recipes to try out, look no further! You’ll love my Deep Dish Vegan Pumpkin Pie, my Cherry Blueberry Pie (which was featured in People Magazine), and my Chocolate Cream Pie with Pretzel Crust. Want pie for breakfast? Then you also have to try my Peach Raspberry Breakfast Pies.
How to Make the BEST Vegan and Gluten Free Pie Crust:
1. Preheat your oven to 350º. 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 blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
3. Empty the contents onto a sheet of parchment paper and form the dough into a five to six inch disc.
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 covered with flour, which is the route you’ll definitely want to take if you’re making a top crust as well as a bottom crust.
This one I created just by pressing with my palms and finger tips – no rolling pin!
4. 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, 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!
5. Press the dough onto the bottom and sides of the pan and shape the edges as desired. No fancy designs necessary!
6. Place your pie pan on a baking sheet for easier handling. Then, blind 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!
Top Tips for Making the BEST Vegan and Gluten Free Pie Crust:
- 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.
- 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 it’s ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.
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 Vegan and Gluten Free Pie Crust
Ingredients
- 1 cup Almond Flour / Meal
- 1 1/3 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1/2 tsp. Salt
- 2 Tb. Brown Sugar packed
- 8 Tb. Non-Hydrogenated Vegetable Shortening
Instructions
- Preheat your oven to 350º. 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 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
- Empty the contents onto a sheet of parchment paper and form the dough into a 5-6 inch disc. 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 covered with flour, which is what you'll want to use if ever making a top crust for a pie.
- 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, blind 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!
Notes
- There's no need for perfection when it comes to forming your pie crust, just make sure that it's evenly spread out on the bottom and the sides of the pie pan.
- When it's ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.
- If you need a top crust as well as a bottom one, be sure to double this recipe.
