Vegan Gluten-Free Pie Crust (Easy & Oil-Free)
User Reviews
4.9
Vegan Gluten-Free Pie Crust (Easy & Oil-Free)
Description
The Vegan Gluten-Free Pie Crust combines almond flour, white or brown rice flour, tapioca starch, sugar, and salt to create a dough that binds well without oil. By mixing these flours and starch with water carefully added in increments, the dough develops enough moisture to hold together with a gentle squeeze. Rolling the dough between parchment paper helps prevent sticking and allows for even shaping. The presence of tapioca starch contributes to binding and a softer texture, while the choice of flour affects the final crust color.
This crust can be used for various types of pies, both sweet and savory, by adjusting salt and sugar accordingly. Since it's oil-free and gluten-free, it suits specific dietary needs but requires attention to water amounts for proper consistency. It can be prepared in advance, refrigerated for up to three days, or frozen for later use, maintaining its pliability when thawed carefully.
Handling tips include dusting the dough lightly with almond flour to offset stickiness and rehydrating crumbly dough with small amounts of water as needed. These practical adjustments ensure the dough remains manageable during rolling and shaping, resulting in a crust that bakes properly and holds pie fillings well.
Ingredients
- 1 ½ cups almond flour This is critical to the recipe. See Note 1 for tips on measuring. For nut-free, see this pie crust recipe, fine, blanched, 168 g
- ½ cup white rice flour Can also use a wheat flour here, if you don't need gluten-free, or brown rice flour, 70 g
- ⅓ cup tapioca starch See Note 2, 40 g
- ¼ teaspoon sea salt fine, use ½ teaspoon for savory pies
- 2 tablespoons cane sugar Can use another granulated sugar such as date, coconut, or brown sugar, organic, omit for savory pies
- 5 to 7 tablespoons water
Instructions
- NOTE: the color of the pie crust is affected by the flour you choose. White rice flour creates a more pale-colored crust. Brown rice flour, whole-wheat, or spelt give the crust a slightly darker color.
- In a large bowl whisk together the almond flour, rice flour, tapioca starch, salt, and sugar.
- Add 4 tablespoons of water, and use a large spoon to thoroughly combine. Drizzle in 1 more tablespoons of water, and mix again. Refer to Notes section below and/or photos and video for help determining proper consistency. Be judicious with the water at this point. Add another 1 to 2 tablespoons of water (1 tablespoon at a time), if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.
- Place the dough on a large piece of parchment paper, about 13 inches long. Use your palm to gently flatten the dough into a disc. If the dough is too sticky, sprinkle with almond flour.
- With a rolling pin, use firm and steady pressure and slowly roll the dough until it's 12- to 13-inches in diameter. NOTE: It's important that the dough not be too thick, especially around the edges. After flipping onto the pie plate in the next step, you should have excess to trim away.
- Pick up the parchment paper and quickly flip the dough onto a 9-inch glass pie plate. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.
- Use a knife to trim away the excess, and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.
Baking Instructions:
- IMPORTANT: This crust doesn't brown exactly like traditional pastry. If you use white rice flour, the crust will still look somewhat pale even when it's done. Attempting to brown it further may result in an overbaked, hard crust. For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to look too dry or crisp.
Notes
- Measure almond flour by lightly packing into the measuring cup; whisk and lightly scoop other flours before leveling.
- Use tapioca starch, sometimes called tapioca flour, for proper texture and flavor.
- Store prepared dough wrapped tightly in plastic wrap in the refrigerator up to 3 days or freeze and thaw overnight before rolling.
- If dough sticks during rolling, sprinkle almond flour on top or use a second parchment paper layer to prevent sticking.
- If dough feels crumbly when rolling, mix in additional tablespoon water before continuing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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