A light and flaky gluten free pie crust recipe is hard to find. This one is also dairy free and honestly, it's all you need for the rest of your life. Ok so that's a touch dramatic, but it really is such an amazing pie crust recipe. Pie crust can be hard enough, but then take away the gluten and the butter and all you're left with is powder and some water... not great. THIS recipe, though, knocks those preconceived notions of what a gluten free and dairy free pie crust can be.
Gluten Free Vegan Pie Crust
This gluten free pie crust is totally dairy free and vegan using just five ingredients- Bob's Red Mill Gluten Free Flour, Almond Flour, Refined Coconut Oil, Iced Water, and a little Sugar (make sure it's a brand like Zulka's Sugar if you want it to be truly vegan). This crust is simple and easy to make and is the same technique as a normal pie crust.
Coconut oil acts in much the same way as shortening or butter. If you don't like that coconut flavor though, get the refined, or even triple refined coconut oil which has the same properties but none of the flavor. You can find it at Target or Walmart or, hey, Amazon prime is everyone's best friend.
How to make a Flaky Pie Crust
Making this flaky gluten free pie crust recipe is fairly simple, so here are the key pointers/tips:
- Don't melt your coconut oil. You need your coconut oil to stay in it's soft but solid state so that it can melt in the crust while baking, giving off steam and creating the layers of flaky pie crust.
- Measure your coconut oil by spooning it into a measuring cup. Really press it in to try to get any potential air bubbles that might be hiding out.
- Use really really cold ice water. Again, you don't want your coconut oil to melt before hitting the oven.
- Add a tablespoon more of ice water at a time until you reach an elastic and slightly sticky dough.
Like I said, this recipe is fairly easy and has many of the same basic techniques of a regular pie crust.
This recipe makes two pie crusts so make sure to split in half before pressing into your pie plate. A gluten free pie crust does tend to work better if you press the dough into the pie plate to shape and form vs. rolling it out. If you are having any trouble with crumbling pie dough when you roll it out, it's too dry and you should add 1 tablespoon at a time of ice water to the dough, working it in until you reach a better consistency.
Depending on what kind of pie you are making, you may proceed with your recipe a little differently. You will either put pie weights in the pie dish on top of your raw crust and bake it alone. Or you will put your filling in and then bake. Make sure to follow whatever pie recipe you are making after you've completed your dough. Enjoy!
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- 2 cups Bob's Red Mill Gluten Free Flour
- ½ cup Almond Flour
- 1 tablespoon Sugar
- 1 cup Refined Coconut Oil
- 10-12 tablespoon Ice Water
- In a large bowl whisk together your gluten free flour, almond flour, and sugar.
- Measure your coconut oil (do not melt it!) by spooning it into a measuring cup and pressing down to get rid of any air bubbles.
- Add the coconut oil to the flour mixture and using your fingers combine into a crumbly dough.
- Add your ice water starting with 10 tablespoon and if you need any more, adding only 1 tablespoon at a time until you have a slightly sticky elastic dough.
- This pie crust works really well just pressed into the pie dish for an easy and delicious result. Roll out to make your top. If you are having trouble with crumbling at all, it is too dry and you need to add more water (again 1 tablespoon at a time).
- Follow your specific pie's instructions on filling and baking.
- If you are baking before filling, then bake for 20-25 minutes at 375.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 31gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 10mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 5g
Nutritional information is not always 100% accurate.