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4.34 from 6 votes

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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Dessert, Gluten Free Pie Crust, Vegan Desserts, Vegan Thanksgiving
Servings: 8 servings
Calories: 212kcal



  • 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.


  • 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.


Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g