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Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe)

unbaked gluten-free vegan pie crust in pie dish

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Step-by-step how to make the best and easiest Gluten-Free Vegan Pie Crust! This flaky all-butter pie crust is dairy-free and allergy-free! No nuts, soy, or egg. This simple homemade crust can be used for sweet or savory pies. It's a fool-proof recipe that will become your go-to!

Ingredients

Scale

Instructions

Using a Food Processor:

  1. Add the flour, sweetener, and salt to the bowl of a food processor and give it a whirl to mix everything together.
  2. Add the cold cubed butter to the bowl and pulse the processor until the butter is broken up into tiny pea-sized pieces and you no longer see big hunks.
  3. Slowly, add 2 to 3 tablespoons of ice water to the processor until the dough begins to hold and stick together. Do not add too much water, just enough so you can press the dough between your fingers and it holds together.
  4. Remove the dough from the processor and wrap the dough in plastic wrap.
  5. Chill in the fridge for at least 1 hour.

Using a Pastry Cutter or Large Fork:

  1. Add the flour, sweetener, and salt to a large bowl and whisk together.
  2. Add the cubed butter to the bowl and blend it in using your pastry cutter or the prongs of a large fork until the butter is tiny and pea-sized.
  3. Slowly, add 2 to 3 tablespoons of ice water to the dough until it begins to stick together and holds its shape when you press it between two fingers.
  4. Now wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.

Rolling and Shaping the Dough:

  1. After the dough has chilled, place the dough mound in the middle of a large piece of parchment paper. Lay another piece over the top.
  2. Roll the dough out into a large 10 to 11-inch circle.
  3. If the dough is crumbling, add a few teaspoons of extra ice water to the dough until it holds together.
  4. Using a cutting board, or another hard flat surface, slide the flat surface under the parchment paper with the rolled dough to help you flip the dough over and into a standard 9-inch pie dish.
  5. Remove the parchment and use your fingers to fix any cracks, smooth out the dough on the bottom, and press to the sides of the pan. Shape the crust edges to your liking.
  6. Place the pie crust in the fridge, freeze, or bake.

Blind Bake or Full Bake:

  1. With your chilled and shaped pie crust, use a fork to poke a few holes in the bottom of the crust.
  2. Cut a large piece of parchment paper, large enough that it covers the pie crust, and place it over the crust before adding dried beans or pie weights to the center in a single layer.
  3. Bake the crust at 425°F for 10 minutes. Remove the crust from the oven, remove the parchment and weights, before adding the pie filling and processing with your pie recipe.
  4. If you are baking the crust to completion, bake the crust with the weights at 425°F for 15 to 20 minutes, before removing the parchment and weights and continuing to bake the crust uncovered for about another 5-10 minutes, until the crust is golden brown.

Notes

*You can double the pie crust recipe to make a double layer crust.

Storing and Freezing:

  • You can keep the dough or shaped crust in the fridge for up to a week.
  • To freeze the dough, wrap it tightly in plastic wrap and then in a freezer bag. Store for up to 6 months. Thaw the dough out in the fridge overnight before using it.
  • To freeze a shaped pie crust, freeze the entire pie dish, covered tightly in foil or plastic wrap, and then in a freezer bag for up to 6 months. Thaw overnight in the fridge or you can place it right in the oven and extend your blind baking or full baking time.

Nutrition

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