This Gluten Free Vegan Pie Crust is made with just 4 ingredients and works with ANY pie! All natural, easy ingredients and bakes perfectly into a light flaky crust!
(pictured above: Vegan Gluten Free Pumpkin Pie)
Now that Halloween’s over, it’s officially all things Thanksgiving and Christmas season! Yeah, that mashup season is my current reality right now. To celebrate, I did something a bit different today: a pie crust. Not just any pie crust though, we’re learning how to make a gluten free vegan pie crust! This is the answer to all your pie crust dreams since this works perfectly for everyone.
BONUS: it only looks intimidating; it’s actually pretty easy to make!
Step one to making a gluten free vegan pie crust: prepare to eat all the pie because the crust just tastes that amazing. Okay, truly, step one: ensure all your ingredients are very cold. Measure out your butter, cube it, then freeze it for a bit. Since vegan butter isn’t as solid as regular butter, this step is crucial. If you can buy the ones that come in the sticks, even better. Once it’s pretty solid, it’s ready.
Next, mix everything together. There is no gluten, so you don’t have to worry about over mixing. However, you still don’t want to blend it out because solid bits of vegan butter is a GOOD thing. This means an even “fattier” crust and more flakiness, that’s still sturdy.
We want flakiness.
Form into a disk, wrap with saran wrap, and set in your fridge for two hours or more. I do overnight sometimes. I love that you can make this gluten free vegan pie crust (just cementing that in your minds, inception style) ahead of time because, who has 4 hours to make a pie?!
Roll it out (no pictures for this step, but it’s all in the video). PERFECT. I like to roll my dough out to 12 inches so you get that hang over the pie container. Speaking of which, I use a standard 9 inch pie dish. Apparently it is deep dish (according to the description), and you can pick it up on Amazon.
I roll mine out on parchment paper so I can just flip it onto the pie dish. Even after 3 years of owning a baking company, this part is still tricky, but this crust is FORGIVING. If it doesn’t fall perfectly, just form it out with your hands. Seriously, no one will know. Except us, of course.
If your recipe requires pre-baking, add some pie weights if you own them, or dry beans. I always have dry beans, so this seems perfect here. For my pumpkin pie recipe, I bake these for 10 minutes (coming tomorrow). Since it’s such a wet crust, that helps prevent soggy crust.
You’re done! Add your delicious filling and reveal beautiful yummy pie below! That wasn’t so bad right?! P.S. 2 LOOK at that flakiness!! Goodness this crust was delicious. I had way too much, but that’s okay because I shared it so the calories don’t count 😉 .
Q: Can I freeze this gluten free vegan pie crust?
A: YES! You can freeze this pie crust for up to 3 months. When ready to use, thaw overnight and use as normal.
Q: Why is my pie crust crumbly?
A: You may need a bit more water in your pie crust. Ensure that you actually weigh out your flour to prevent adding too much!
Q: Why is my pie crust too soggy?
A: You probably added too much liquid. Again, weighing out ingredients will help to prevent this!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try this Gluten Free Vegan Pie Crust please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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