Gluten Free Vegan Pie Crust

by livingfreelygf

Gluten-Free Pie Crust can feel like a challenge, but creating a flaky gluten free pie crust is actually very simple once you get the hang of it. In this post I will tell you how to make the best gluten free pie crust, a buttery flaky gluten free vegan pie crust that will wow all of your friends and family. I will also answer all of your pie crust questions like, what causes a flaky pie crust, why is my gluten free pie crust crumbly, how do you make a gluten free pie crust from scratch, wy is my gluten free pie crust hard, and I will even share with you a few brands of ready made gluten free pie crusts that we love. 

This post contains affiliate links. Living Freely GF makes a small percentage of any purchases made through these links. This income helps to cover the cost of running this website. Thank you for your support. 

Flaky Gluten Free Pie Crust

Flaky Gluten Free Pie Crust

When making this gluten free vegan pie crust I either use my  Gluten Free All Purpose Flour Blend, or Better Batter gluten free flour.  

If you use a premade gluten free flour blend then you do not need to add xanthan gum. Only add the xanthan gum if you are making my flour blend. 

Gluten Free Pie Crust without Xanthan Gum

Xanthan gum is a binder used in gluten free baking. Gluten is the typical binder when baking, but since we are not using gluten we must replace this with something so that your baked goods do not fall apart. That is where xanthan gum comes into place.

If you do not wish to use xanthan gum there are a few other options. Guar gum is another binder, but it is still a gum. If you can not tolerate gums then your best option is psyllium husk.

I use psyllium husk in my paleo pie crust recipe and it works well.

Another option is using the Better Batter Artisan blend flour. This glorious cup for cup flour is rice and gum free and works very well. If you choose to purchase through Better Batter make sure to use the code: livingfreelygf to get 30% off your order. 

Best Gluten Free Pie Crust

Gluten Free Vegan Pie Crust

Quiche. Gluten Free and Dairy Free made with this pie dough.

After going dairy free I only tried making dough a few times. To be honest, I just avoided pie in general. I have seen the pre-made crust at the stores, but never checked to see if it was dairy free as well. Instead of pie crust, I made cobblers, apple crumb, and for my pot pie recipe I did drop biscuits on top. Graham cracker and cookie crusts are easy because you just shape them in the pan.

The conclusion that I came to during this pie making process is that you can not make gluten free pie dough the same way as traditional. Gluten Free/Dairy Free dough is temperamental, sensitive, and needs to be cared for very gently.

Gluten Free Vegan Pie Crust

Gluten Free Vegan Pie Crust

Tips for a Successful Flaky Gluten Free Pie Crust

When rolling out the dough it might start to crumb as your press the pin into the ball of dough. That is ok, as you roll more it will smooth out.

First off you need to use plastic wrap. Parchment paper does not work. Plastic wrap is where its at. I start with layering two pieces of plastic wrap on my kitchen counter to give me a very large space to work with. Smooth it down and it will adhere to the counter for you.

Flaky Gluten Free Pie Crust

Gluten Free Vegan Pie Dough

Pumpkin Pie made with this pie dough

Then I take my dough and press it down with my hands. I lay plastic wrap on top, matching the amount on the bottom so your work space is even on the top and bottom.
Then, get your rolling pin and roll the dough to your desired size and thickness.

Here is the thing with gluten free and dairy free pie dough, you can not just pick it up and move it into your pie dish! You will have to remove the top layer of plastic wrap and then place your pie dish upside down on top of the dough. Gently wiggle your hand under the plastic wrap that is sticking to the counter to allow it to come up without damaging the dough. Once you have wiggled all of the plastic you need to pep talk yourself for a moment, take a deep breath and flip it over. Don’t over think this as I have before. Just count to 3 and flip it over.

Just a few more tips…

During the flip if some of the sides fall off don’t get mad at yourself. This dough is very easy to fix. Once its flipped pull the plastic wrap off and press it down into your pie dish. You can start shaping the sides however you would like. I pinched extra dough where needed and if you have too much dough just take a knife and gently cut off the excess.

To shape my edges I just pinch the dough together every half inch and that’s it. You can also just press down the edges with a fork.

You will then take a fork and poke some holes throughout the bottom. After that your crust is ready to go!

There is no need to precook this flaky gluten free pie crust. Add your filling and then cook according to the recipe directions. I tried many different methods before coming up with this one, along with trying several ingredients to try to make it perfect. This dough is very simple and comes close to a traditional gluten pie crust.

So far I have used it to make pumpkin pie, apple pie, and quiche. I still have many ideas to bring you a ton of pie recipes now that I have got the dough nailed. What will you try first?

Below you will find the step by step directions to make this gluten free dairy free pie crust. There are pictures for each step and a video as well if you need some direction. 

 

How do you make a gluten free pie crust from scratch?

In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.

Gluten Free Vegan Pie Dough Process Shots
With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.

Gluten Free Pie Dough Process Shots
Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands. If you are not getting a ball and its falling apart when you try to form it, add an additional 1 tsp. of water and knead the dough.

Gluten Free Pie Dough Process Shot
Knead the dough until it is smooth and all formed into a nice round disc.

Pie Dough
Wrap it in plastic wrap and refrigerate for 1 hour.

Pie Dough Process Shots
Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.
Take the pie dough out of the fridge and place on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges (the plastic wrap is an important part of rolling your dough out successfully).

Once your egg free pie dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.

Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.
Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.

Q&A

Why is my gluten free pie crust crumbly?

If your pie dough is crumbly then it is likely too dry. Add 1 tsp of ice water until it becomes smooth, in-tact and easy to manage.

If you actual crust is crumbly and falling apart then you might have used too much flour, not enough water, or possibly forgot to add a binder to the mixture (xanthan gum, guar gum, or psyllium husk).

What causes a flaky pie crust?

Having that perfect flaky crust is usually from the use of butter. Butter gives it that texture we want and that is why I use coconut oil and vegan butter instead of shortening. I have tested this recipe with shortening and while it was easier to shape, it had a thicker more rubbery texture.

How do I make my bottom pie crust flaky?

It’s all about the butter baby. If you want the bottom extra flaky then make sure to use vegan butter, or regular butter if you are not dairy free. 

Why is my gluten free pie crust hard?

This is likely from the flour you used, or not using butter and shortening instead. I have found that by using the right flour blend, (Better Batter, or my personal flour blend) along with vegan or regular butter will give you an excellent flaky gluten free pie crust. 

Maybe you don’t feel like rolling up your sleeves and you’re wondering is there a gluten free ready made pie crust?

Yes, there are 2 ready made pie crusts that I have used and enjoyed. One is Wholly Wholesome gluten free crust and the other is the Kinnikinnick brand. I find the Wholly Wholesome gluten free easier to find at my local Sprouts and Whole Foods. 

Once you make this a few times if will become easy and fast to make. Enjoy! 

Jennifer

0 from 0 votes
Print

Gluten and Dairy Free Pie Dough

This easy gluten and dairy free pie dough is the perfect crust for all of your pies. 

Course Dessert
Cuisine American
Keyword Vegan Gluten Free Pie Crust
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 Pie
Calories 2045 kcal

Ingredients

Instructions

  1. In a large bowl add the AP Flour, Xanthan Gum, Coconut Oil, and Dairy Free Butter.
  2. With a pastry cutter, start pressing it into the mixture. Continue to do this for about 1 minute, or until you have lots of little dough balls the size of peas.
  3. Add the water and continue to press your pastry cutter into the mixture. Once the mixture starts to form into one large ball, scrape all of the dough off the pastry cutter and begin to knead the dough with your hands. If you are not getting a ball and its falling apart when you try to form it, add an additional 1 tsp. of water and knead the dough.
  4. Knead the dough until it is smooth and all formed into a nice round disc.
  5. Wrap it in plastic wrap and refrigerate for 1 hour.
  6. Place plastic wrap on the surface you will be using to roll it out. I used two large sheets of plastic wrap.
  7. Take the pie dough out of the fridge and place on top of the plastic wrap. Put two sheets of plastic wrap over the top, overlapping just in the middle. You want enough plastic wrap to be able to roll it out without the dough pushing out of the edges (the plastic wrap is an important part of rolling your dough out successfully).
  8. Once your dough is rolled out remove the top layer of plastic wrap. Take your hand and gently shimmy it under the plastic wrap that is under your dough. Just gently lifting it from the counter top to make your transfer successful.
  9. Lay your pie dish on top of the dough. In one quick motion you need to flip it. Don’t over think this part, just go for it. Once flipped you can cut off the excess dough and shape the edges. If some pieces fall off the edges it is very easy to pinch extra dough in those spots to reshape it.
  10. Once flipped, push the dough into the pan and shape the edges however you desire. Fill with your favorite filling and bake according to recipe instructions.

Recipe Notes

This makes one pie shell

Nutrition Facts
Gluten and Dairy Free Pie Dough
Amount Per Serving
Calories 2045 Calories from Fat 1332
% Daily Value*
Fat 148g228%
Saturated Fat 63g394%
Sodium 1796mg78%
Carbohydrates 178g59%
Fiber 28g117%
Sugar 8g9%
Protein 24g48%
Calcium 160mg16%
Iron 8.7mg48%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

PIN NOW

Flaky Gluten Free Pie Crust

Want more dessert inspiration? Check these recipes out…

You may also like

Leave a Comment

Recipe Rating




shares
UA-80167638-1