This gluten-free vegan pie crust has been a labor of love! I love buttery, tender, flaky pie crust and I’ve been on a mission to make a gluten-free pie crust that is worthy of the time and effort that it takes to make a pie!
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❤️ Why you'll love this recipe
- It really works! It will not crumble and fall apart on you!
- The crust rolls out stretchy and pliable.
- It’s gluten-free, vegan, soy-free, and nut-free.
- The crust cooks up soft, buttery, flaky and tender.
- It works perfectly for both the bottom and top crust!
I eat pie mainly for the crust. I like the filling okay, but I love a good pie crust! So, when my family went gluten-free I was on a mission to make a gluten-free pie crust with the same texture and flavor as the gluten versions that I love so much!
There are a lot of vegan gluten-free pie crust recipes out there and I have tried a bunch of them. They look like pie crust, and they taste okay, but they didn’t have the tender flaky texture. Most of the gluten-free pie crust recipes that you see are just a bottom crust that you press to the side of your pie dish and they do not roll out or function like a real pie crust!
This crust rolls out soft and pliable and works up like a crust made with wheat flour so you can use it for the top crust too!
✨ Secrets to making this recipe work
There are 3 things that make this pie crust work. They can’t be omitted or substituted, or it just doesn’t work!
- The gluten-free flour mix: I had been making a gluten-free pie crust for years with little success until I started using variations of my gluten-free flour recipe for the crust. This gluten-free flour is made with oat flour and tapioca starch, so it has a protein ratio similar to that of wheat flour. The tapioca starch gives it the stretch that pie crusts need.
- Vodka: The other magic ingredient that makes this recipe work is vodka! The vodka allows you to add enough liquid to the crust to make it soft and workable to roll out, but it then evaporates during the cooking process leaving a soft and flaky crust with no taste of the alcohol.
- The right fats: I tried this recipe using Earth Balance, coconut oil, and Earth Balance sticks and a combination of all of them. I have found that the Earth Balance from a tub is too soft and wet, the coconut oil makes the dough too crumbly, but a combination of the 2 works the best. Using only Earth Balance sticks also worked since they have a higher fat content than the tub version. They are similar to the coconut oil and Earth Balance spread mix.
🥄 Instructions
- Start by making some oat flour. Grind whole gluten-free oats in your blender for about a minute until they turn to a fine powder.
- Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
- Add the oat flour, tapioca starch, xanthan gum, and salt to a mixing bowl and mix them together.
- Add 3 tbsp of refined coconut oil and 3 tbsp of soft margarine like Earth Balance (or 6 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature - soft, but not melted).
- Work the fats into the gluten-free flour until they are soft and crumbly. Then add a tbsp of water and a tbsp of vodka and continue to work the dough until it is soft.
- Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
- Peel the parchment off of one side. Then flip the crust over onto the pie dish and peel off the other side.
- Bake a bottom crust for 20 minutes. Bake a fruit pie with a bottom and top crust for 45 minutes.
👩🏻🍳 Pro tips
- Make sure the margarine and coconut oil are soft enough to work with, but not melted before incorporating them into the crust.
- To make the paper stay in place as you roll it out, wet your hand and rub your countertop with water before putting down the parchment paper.
- Flip the pie crust over and make sure that it is not wrinkly on the bottom. If it is, just smooth it out with the rolling pin. (Sometimes the bottom of the crust gets some wrinkles, you can just make sure that that side stays down, and it not seen).
- Peel the parchment paper off your crust while it is laying perfectly flat on the countertop.
- Flip the crust back on the parchment that you just pulled off. Peel the backside off while it is laying flat too. (This will allow you to peel it off easier when you put it onto your pie).
- If your crust is sticking to the parchment so much that it will not peel off, you may need to put it back in the bowl and add another tablespoon or two of flour and then roll it out again.
- Follow the recipe! I have made this crust about 20 times in many different ways to find the perfect recipe for you! Any time that I wavered from this recipe, it did not come out well or did not come out at all! Let me save you time and energy, gluten-free pie crusts are fussy, and variations won’t work.
Want to make your own berry pie filling? Double my recipe for berry compote to make the perfect homemade blueberry, cherry, or strawberry pie filling!
Use this crust to make a perfect gluten-free vegan apple pie or a bottom crust for a Vegan Lemon Meringue Pie!
Need a great graham cracker crust recipe? Try my gluten-free graham cracker crust made without nuts!
📌 Be sure to follow me on Pinterest for new vegan recipes!
Gluten-Free Vegan Pie Crust
A gluten-free and vegan pie crust recipe that rolls out soft and pliable and can make a top crust for your pie.
Servings: 8
Calories: 165kcal
Ingredients
- 1 cup oat flour (made with about 1 1/4 cups whole oats)
- 1/2 cup plus 2 tbsp tapioca starch aka tapioca flour
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 3 tablespoons refined coconut oil
- 3 tablespoons earth balance
- 1 tablespoon vodka
- 1 tablespoon water (very cold)
Instructions
- Start by making some oat flour by grinding 1 1/4 cups whole gluten-free oats in your blender for about a minute until they turn to a fine powder.
- Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
- Add 1 cup of oat flour, 1/2 cup plus 2 tbsps of tapioca starch, 3/4 tsp salt, and 1 tsp xanthan gum to a mixing bowl and mix them together.
- Add 3 tbsp of refined coconut oil and 3 tbsp of soft margarine like Earth Balance (or 6 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature - soft, but not melted).
- Work the fats into the gluten-free flour until they are soft and crumbly. Then add a tbsp of water and a tbsp of vodka and continue to work the dough until it is soft.
- Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
- Peel the parchment off of one side and then flip the crust over onto the pie dish and peel off the other side.
For a pre-baked bottom crust pie:
- Pinch the edge of the pie crust to form a pretty top edge and then bake at 400°F (200°C) for 20 minutes.
- Allow to cool and fill with any no-bake pie filling of your choice.
For a fruit pie with a top crust:
- Double the recipe to make a top and bottom crust. Put the bottom layer in the pie dish, fill with fruit filling, and top with another pie crust.
- Press the bottom and top crusts together along the edges using your fingers or a fork to seal them together and make them pretty. Poke a few holes in the top of the crust to allow steam to escape.
- Bake at 400°F (200°C) 45-50 minutes.
- Allow to cool slightly before cutting.
Notes
Notes:
- This recipe will make 1 crust. If you need a bottom and top crust, double the recipe.
- You can sub the coconut oil and Earth Balance tub margarine for 6 tbsp of Earth Balance sticks or Crisco.
- I have not had success substituting any other ingredient or leaving out any other ingredients.
- Make sure the margarine and coconut oil are soft enough to work with, but not melted before incorporating them into the crust.
- To make the paper stay in place as you roll it out, wet your hand and rub your countertop with water before putting down the parchment paper.
- Flip the pie crust over and make sure that it is not wrinkly on the bottom. If it is just smooth it out with the rolling pin. (Sometimes the bottom of the crust gets some wrinkles, you can also just make sure that that side stays down, and is not seen).
- Peel the parchment paper off your crust while it is laying perfectly flat on the countertop.
- Flip the crust back on the parchment that you just pulled off and peel the back side off while it is laying flat too. (This will allow you to peel it off easier when you put it onto your pie).
Nutrition
Serving: 1pie slice | Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 265mg | Potassium: 55mg | Fiber: 1g | Vitamin A: 200IU | Calcium: 8mg | Iron: 0.7mg
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi Monica. I'm allergic to corn which is whay can than gum is made from. Van I use psyllium powder instead? I can't wait to make this pie crust.
Thank you for all you do.
You may be able to, but I have never tested it this way so I can't say for sure.
My current faborite piecrust. I'm using finely ground oat flour from Frankferd Farms, and the texture is silky- it works up beautifully in your recipe. My homemade flour worked too. I am finding I use more liquid- I add half water and vodka every time and it still works. thank you for such an excellent recipe.
I'm so happy to hear that this recipe works well for you! I can't even tell you how many times I tested this recipe before I got it to work! Enjoy! 🙂
Did you try the pie crust with virgin organic coconut oil instead of Earth Balance?
I;m big on avoiding industrial oils.
Is there any flour you could substitute for oat flour?
I found that oat flour works best since it has a high amount of protein similar to wheat flour. You could use something else, but it will not work up the same.
Will your vegan butter work in place of the earth balance butter?
Yes, it will. (The stick version of my butter works best for this recipe). Enjoy! 🙂
I'm allergic to coconut. Will butter work instead?
You can use the stick version my vegan butter recipe or a vegan margarine with a high fat content instead of coconut oil. Enjoy! 🙂
Flaky, delicious and easy to make! Thank you!
So happy that it worked well for you Lisa! 🙂
I am going to try this, must it have vodka? We don't use alcohol. Thank you!
I think that it comes out a little more tender and flaky with vodka, but you can use water instead. If you simply omit it, your dough will probably be difficult to work with.
I am definitely trying this today!! I have apples waiting to be transformed into a pie 🙂
• Possibly silly question, will store-bought oat flour work the same? Or does it have a different consistency from homemade? (I've only ever bought it, never made it myself)
Hi Deeni, I'm so happy that you are going to make it! Store bought oat flour should work the same. I usually make mine since it's so easy, but it should be the same thing. The store bought my be a little finer and smoother that the homemade oat flour and may actually work up better.