Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe) (2024)

Published: Nov 15, 2020 by Rebecca Pytell · This post may contain affiliate links.

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Step-by-step how to make the best and easiest Gluten-Free Vegan Pie Crust! This flaky all-butter pie crust is dairy-free and allergy-free! No nuts, soy, or egg. This simple homemade crust can be used for sweet or savory pies. It's a fool-proof recipe that will become your go-to!

If I can make this pie crust, so can you! An essential gluten-free recipe to have in your back pocket for all your pie-baking needs! While it may be easier to scope out a pre-made gluten-free pie crust at the store, it's hard to find one that's vegan and allergy-free too! Not to mention a crust that actually tastes GOOD, fresh, buttery, and flaky! You can whip up multiple batches of the pie dough and store it in your freezer so you'll always have some on hand, without having to worry about scoping the shelves at the store for that last, freezer-burnt, overpriced specialty brand!

Simple Ingredients

Technically you only need 2 ingredients, plus water! This seriously is the easiest (dairy-Free) all butter pie crust! No shortening or oil needed!

Gluten-Free 1-to-1 Baking Flour: I prefer to use this baking flour over all-purpose because all-purpose is a bit heavier and the lighter baking flour keeps the pie crust flaky and crisp!
Dairy-Free Butter: For an all-butter pie crust, you need a GOOD butter! I recommend using Country Crook Avocado Oil Plant Butter or MELT Organic. These are both vegan, allergen-free, and provide the best oil ratio for keeping the dough flaky and tender.
Granulated Sweetener: If you plan on making a sweet pie, adding a touch of sweetener is great to add for a slightly sweeter crust.
A Pinch of Salt: Just a pinch to enhance the flavors of your crust.
Ice Water: You'll need a few tablespoons of ICE cold water. It's best to pour a glass of water and throw a few ice cubes in there while you begin your crust.

If you want to add any other spices of dried herbs to your dough, you can! It all depends on what you're using your gluten-free pie dough for.

Keep Your Ingredients Cold!

Keep your ingredients as cold as possible! By using ice water and cold butter, you will achieve a flaky crust. You don't want the fat to melt too soon or your dough to be warm when you roll it out, otherwise, you'll have a crumbly crust that won't hold well. This is why you'll also need to chill the dough, after cutting in the butter, for a minimum of 30 minutes, preferably an hour or overnight!

How to Make a Gluten-Free Pie Crust from Scratch

The best way to make your pie crust is by using a food processor. This prevents any added heat from your hands transferring to the dough. However, if you have a pastry cutter or large fork, you can cut the butter into the flour by hand.

Using a Food Processor

Add the flour, sweetener, and salt to the bowl of a food processor and give it a whirl to mix.
Add the cubed COLD butter and pulse the processor until the butter is broken up and you no longer see big hunks.
Slowly, tablespoon by tablespoon, add ice water to the processor until the dough begins to hold and stick together. Do not add too much water, just enough so you can press the dough between your fingers and it holds together.
Now wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.

Using a Pastry Cutter or Large Fork

Add the flour, sweetener, and salt to a large bowl and whisk together.
Add the cubed butter to the flour and blend it in using your pastry cutter or the prongs of a large fork until the butter is tiny and pea-sized.
Slowly, tablespoon by tablespoon, add ice water to the dough until it begins to stick together and holds its shape when you press it between two fingers.
Now wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.

Pro Tip: It's better to add less liquid to start. You can always drizzle a bit more water on to the dough when you go to roll it out!

Rolling the Dough and Shaping the Crust

After the dough has chilled, place the dough mound in the middle of a large piece of parchment paper. Lay another piece over the top.
Roll the dough out into a large enough circle that it is about an inch larger than a standard 9-inch pie dish.
If the dough is crumbling, that means you did not add enough water. Now is the time to add extra ice water if needed (a very small amount, just enough so the dough holds together).
Once the dough is rolled, take the top parchment paper off and place the pie dish you'll be using in the center of the rolled dough.
Using a cutting board, or another hard flat surface, slide the flat surface under the parchment paper with the rolled dough to help you flip the dough over and into the pie dish.
Now remove the parchment and using your fingers to fix any cracks and shape the crust edges to your liking. Smooth out the dough on the bottom and sides of the pan.
Place the pie crust in the fridge or freeze.

Blind Baking the Pie Crust

If you plan on using the crust for a pumpkin pie or hut custard pie, you'll need to par-bake the crust. If you are using the crust for a "no-bake" pie where the filling is not baked, you'll need to bake the crust to completion.

With your chilled and shaped pie crust, use a fork to poke a few holes in the bottom of the crust.
Cut a large piece of parchment paper, large enough that it covers the pie crust, and place that over the crust before adding dried beans or pie weights to the center in a single layer.
Bake the crust at 425°F for 10 minutes. Remove the crust from the oven, remove the parchment and weights, before adding the pie filling and processing with your pie recipe.
If you are baking the crust to completion, bake the crust with the weights at425°F for 15 to 20 minutes, before removing the parchment and weights and continuing to bake the crust uncovered for about another 5-10 minutes, until the crust is golden brown.

Storing and Freezing the Pie Dough and Crust

You can keep the dough or shaped crust in the fridge for up to a week.

To freeze the dough, wrap it tightly in plastic wrap and then in a freezer bag. Store for up to 6 months. Thaw the dough out in the fridge overnight before using it.
To freeze a shaped pie crust, freeze the entire pie dish, covered tightly in foil or plastic wrap, and then in a freezer bag for up to 6 months. Thaw overnight in the fridge or you can place it right in the oven and extend your blind baking or full baking time.

Homemade Gluten-Free Vegan Pie Crust Recipe

Gluten-Free Vegan Pie Crust (Easy All-Butter Dairy-Free Recipe)

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Ingredients

Scale

1 ½ Cups Gluten-Free 1-to-1 Baking Flour
1 TB Granulated Sweetener (optional)
¼ Tsp Salt
7 TB Vegan/Allergy-Free Butter (cold, cubed)
2-3 TB Ice Water

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Instructions

Using a Food Processor:

Add the flour, sweetener, and salt to the bowl of a food processor and give it a whirl to mix everything together.
Add the cold cubed butter to the bowl and pulse the processor until the butter is broken up into tiny pea-sized pieces and you no longer see big hunks.
Slowly, add 2 to 3 tablespoons of ice water to the processor until the dough begins to hold and stick together. Do not add too much water, just enough so you can press the dough between your fingers and it holds together.
Remove the dough from the processor and wrap the dough in plastic wrap.
Chill in the fridge for at least 1 hour.

Using a Pastry Cutter or Large Fork:

Add the flour, sweetener, and salt to a large bowl and whisk together.
Add the cubed butter to the bowl and blend it in using your pastry cutter or the prongs of a large fork until the butter is tiny and pea-sized.
Slowly, add 2 to 3 tablespoons of ice water to the dough until it begins to stick together and holds its shape when you press it between two fingers.
Now wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.

Rolling and Shaping the Dough:

After the dough has chilled, place the dough mound in the middle of a large piece of parchment paper. Lay another piece over the top.
Roll the dough out into a large 10 to 11-inch circle.
If the dough is crumbling, add a few teaspoons of extra ice water to the dough until it holds together.
Using a cutting board, or another hard flat surface, slide the flat surface under the parchment paper with the rolled dough to help you flip the dough over and into a standard 9-inch pie dish.
Remove the parchment and use your fingers to fix any cracks, smooth out the dough on the bottom, and press to the sides of the pan. Shape the crust edges to your liking.
Place the pie crust in the fridge, freeze, or bake.

Blind Bake or Full Bake:

With your chilled and shaped pie crust, use a fork to poke a few holes in the bottom of the crust.
Cut a large piece of parchment paper, large enough that it covers the pie crust, and place it over the crust before adding dried beans or pie weights to the center in a single layer.
Bake the crust at 425°F for 10 minutes. Remove the crust from the oven, remove the parchment and weights, before adding the pie filling and processing with your pie recipe.
If you are baking the crust to completion, bake the crust with the weights at425°F for 15 to 20 minutes, before removing the parchment and weights and continuing to bake the crust uncovered for about another 5-10 minutes, until the crust is golden brown.

Notes

*You can double the pie crust recipe to make a double layer crust.

Storing and Freezing:

You can keep the dough or shaped crust in the fridge for up to a week.
To freeze the dough, wrap it tightly in plastic wrap and then in a freezer bag. Store for up to 6 months. Thaw the dough out in the fridge overnight before using it.
To freeze a shaped pie crust, freeze the entire pie dish, covered tightly in foil or plastic wrap, and then in a freezer bag for up to 6 months. Thaw overnight in the fridge or you can place it right in the oven and extend your blind baking or full baking time.

Nutrition

Serving Size: ⅛ Slice

This is THE only gluten-free and vegan pie crust you'll ever need! It's simple, easy to make, and allergy-free so everyone can come to the table for their favorite slice of pie!