Easy Vegan Almond Flour Crust

Name: Easy Vegan Almond Flour Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 slices
Ingredients: 1.5 tbsp flax meal or chia seed meal; 3 Tbsp water; 1 Tbsp maple syrup; 2 tsp oil; 1/2 tsp vinegar; 1/2 tsp pumpkin pie spice; 1 3/4 cup almond flour; 2 tbsp coconut sugar; 1/3 tsp fine sea salt; variations: add spices or zest

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8 slices
Calories
176 kcal
Course
Dessert
Cuisine
American

Easy Vegan Almond Flour Crust

Danielle Hudson

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This easy Vegan Almond Flour Pie Crust is naturally gluten-free, grain-free, refined sugar-free and dairy-free, and made with just a few simple ingredients. No chilling needed! No shortening. The perfect healthy pie crust for practically any pie or tart! Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain.

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Ingredients

Servings

1.5 tbsp flax meal or chia seed meal use golden flax or white chia seeds to avoid flecks in the crust
3 Tbsp water
1 Tbsp maple syrup
2 tsp oil optional
1/2 tsp vinegar
1/2 tsp pumpkin pie spice optional
1 3/4 cup almond flour I use Bob's Red Mill
2 tbsp coconut sugar
1/3 tsp fine sea salt
variations: add spices or zest

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Instructions

Line the pie dish with parchment before flipping to transfer the dough. This will make it easy to remove the pie after baking. In a small bowl, combine flax meal, water, maple, and oil. Let this mixture sit for 2 minutes. Mix in the vinegar, and spices. In a large bowl mix almond flour, coconut sugar, and salt. Add flax mixture. Mix well to make a smooth dough. You will have to press and drag so the flax mixture gets incorporated. This can take up to 1 - 2 minutes. Add a tsp or more water if needed. You can also add a Tbsp or more of powdered sugar if you like the crust sweeter. You can taste the crust before baking and adjust sweet and salt.
Pat the dough down into a flat round disc on a sheet of parchment paper. Flatten it evenly as much as you can by hand. Place another piece of parchment paper on top and roll the crust out to a 10-inch circle. Do so by slightly moving the rolling pin from one end to the other. The dough will crack at the edges, which is fine.
Place the pie or tart dish on the rolled out dough. Carefully flip and press down on the parchment to transfer the dough to the dish, then remove the parchment. Shape the edges. Alternatively, You can also directly pay the dough down on a lightly greased pie or tart pan. Shape the edges and bake.
Bake at pre-heated 330degrees f / 165deg c for 14- 22 minutes. 14 minutes if you are planning to bake the crust again with filling. Bake 20-22 minutes or until the edges are lightly golden for recipes where you won’t bake the crust again. Cool and use.

Notes

Nutritional values based on 1 of 8 slices
This recipe makes enough dough for a regular pyrex 9-inch pie pan and it works well in a tart pan as well. If your pan is a different size or material, you might need to adjust the amount of oven time.
Almond flour pie crusts tend to brown rather quickly so I recommend covering your crust with a sheet of aluminum foil
For this recipe, blanched almond flour is ideal if you want a fine texture, but almond meal, which is more coarse, would also work. I would definitely recommend almond flour if you can get it, but if almond meal is all you have, you could still make this vegan pie crust recipe.
Flax meal can be substituted with ground white chia seeds.
For a sweeter pie crust, you can add 1-2 tablespoons of powdered sugar to the dry ingredients.

Nutrition Information

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Calories 176kcal (9%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 104mg (4%) Potassium 21mg (1%) Fiber 3g (12%) Sugar 4g (8%) Calcium 59mg (6%) Iron 1mg (6%)