Go Back Email Link
gluten free pie crust

Best Gluten Free Vegan Pie Crust

This pie crust is so amazingly flaky and buttery that no one will know it's gluten free or vegan!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 3 hours 15 minutes
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 172kcal

Ingredients

  • 1 C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill, see notes
  • 1 Tbsp Arrowroot Powder
  • ½ tsp Salt
  • 1 Tbsp Sugar
  • 9 Tbsp Vegan Butter Vegan or Regular
  • ½ C Water

Instructions

  • Cut the butter into cubes about 1/2" in size. Place into the freezer for at least 15 minutes prior to mixing.
  • Measure the water and place into the freezer while you mix the remaining ingredients.
  • In a large bowl, combine the flour, arrowroot powder, salt and sugar. Stir well to ensure it's evenly mixed.
  • Add the frozen butter cubes to the flour mixture. Toss the butter around to make sure it is completely coated with flour. Working as quickly as possible, use your thumb and first two fingers to squish the butter cubes into discs about the size of a quarter.
  • Once all the butter has been worked into the flour, add half of the cold water. Toss the ingredients together to hydrate the flour. If any large clumps forms, break them apart. Continue to add the water a little at a time and toss it together until the dough forms into a rough ball. You may not need all of the water, but you should need most of it.
  • Form your dough ball into a circular patty about 1 inch thick and wrap in plastic wrap. Place in the refrigerator for 2 hours or overnight.
  • Place a large piece of parchment paper on your counter and dust with 1 Tbsp of gluten free flour. Place your dough patty on the floured surface. Dust the top of the dough and your rolling pin with another bit of flour. You don't want a lot of flour, just enough to keep the rolling pin from sticking to the dough.
  • Roll out your dough working from the middle and rotating the dough as you go to make sure you're working evenly. Roll until the dough measures 1 inch larger in diameter than the pie pan.
  • Place the dough sheet onto a baking sheet and put into the refrigerator for 1 hour.
  • Once the dough sheet has chilled, remove it from the refrigerator and flip it over into the pie pan. Work the dough gently into the pan, taking care not to press the dough in as it will stick. If you make any holes in the dough, patch them with leftover dough.
  • Trim the dough about 1/2" outside of the edge of the pie pan. Fold the edge under and crimp however you'd like. Place finished pie shell in the freezer until ready to use. If you will freeze more than 30 minutes, make sure to cover with plastic wrap.

Notes

This recipe makes a single pie crust.  For double pie crust recipes, double all ingredients except the water.  You will only need a little over 1/2 Cup of water for a double crust.
To substitute other flour blends, use 148 grams of weighed flour. 
Nutrition Facts
Best Gluten Free Vegan Pie Crust
Amount per Serving
Calories
172
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
34
mg
11
%
Sodium
 
259
mg
11
%
Potassium
 
4
mg
0
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
394
IU
8
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!