This Gluten Free Vegan Pie Crust Recipe is suitable for vegans and vegetarians. It is also dairy free, soy free, egg free, and nut free. This Gluten Free Vegan Pie Crust Recipe can be used for sweet or savory pies. It can also be used for hand pies and turnovers or miniature pies.
Pie crust is something I really struggled with for a few years. It was so hard to create the perfect gluten free vegan pie crust. It was either way too dry or way too soft and hard to work with. This challenge was frustrating because the pie crust has always been one of my favorite parts of pie. That’s why I’m so happy to bring you this Perfect Gluten Free Vegan Pie Crust recipe. After lots of trial and error, I finally got a recipe down. It tastes amazing. It’s flaky and buttery. Plus it’s so easy to work with! That’s a huge win for gluten free pie crust.
My husband and I like this pie crust recipe so much that I’ll often just make it and bake it into cookies. For an exact pie crust cookie recipe be sure to check out my e-cookbook, Allergy Friendly Cookie Monster. You can download it for free if you sign up for the newsletter.
Recipes Using The Perfect Gluten Free Vegan Pie Crust
I have used this pie crust recipe so many times since creating it. I used it in my Crumb-Topped Apple Pie (as pictured above) as well as my Mini Pumpkin Pies. You know a gluten free vegan pie crust recipe is good when you are able to shape it into mini pies. All other gluten free vegan pie crust recipes I have tried prior to this have been so hard to work with, they get so many holes and turn into mush. Since the pie crust itself is not in your face sweet, I also used in a savory egg free breakfast quiche recipe (pictured below) — Stay tuned for the quiche recipe, that will be published later this week. 🙂
Important Steps in Making Gluten Free Vegan Pie Crust
Obviously, every step is important in the recipe card below. You can’t skip any of them or else you’ll be left with some sort of wonky creation. However, there are certain steps that are especially important in achieving the perfect gluten free pie crust texture. Some of these steps are unique to gluten free pie crust and that’s why I want to make note of them here.
Making the Dough in a Stand Mixer
You’ll see in the picture below the dough has almost come together and is ready to be formed into a ball with my hands. The stand mixer makes forming the dough so simple. It’s much easier to cut the cold fats into the dough if you are using a stand mixer. If you do not have a stand mixer you can make the dough in a similar fashion in a food processor but you may need to use your hands a bit more to form the dough at the end.
Combining Dairy Free Butter and Vegetable Shortening
It is so important to use a combination of dairy-free butter and vegetable shortening. The dairy free butter adds that salty taste and flaky texture you love in a pie crust. The shortening helps give it a firmer texture and makes the dough easy to work with.
Dairy Free Butter
I can’t speak to every dairy free butter option, but I have successfully used Soy Free Earth Balance and Smart Balance. Both are great brands with great dairy and soy free butter products. They will both also add that delicious buttery taste you want in your gluten free vegan pie crust.
The only vegetable shortening I have used is Spectrum 100% vegetable organic shortening. It is much healthier than Crisco and adds a great texture to this gluten free vegan pie crust recipe. Even better it can be purchased on Amazon for a great price.
Refrigerating the Pie Dough
This is an important step in any pie dough recipe. It’s especially important when making gluten free vegan pie crust. You will definitely notice when removing from the stand mixer that the pie crust is very wet. That’s because the fats have warmed up significantly during the mixing process. It’s also because of the egg replacer. Refrigerating the dough really helps make it much easier to work with. It also helps keep the fats chilled until baking for the perfect flaky texture.
Rolling the Dough Between Parchment Paper or Plastic Wrap
Traditionally, pie dough is rolled out using a little bit of flour to prevent sticking. Unfortunately, if you add any additional flour to this gluten free vegan pie crust recipe, you will end up with a pie crust that is much too dry and dense. That’s why it’s important to instead place the dough between two pieces of parchment paper. This will ensure the dough does not stick to the rolling pin and fall apart. You can use parchment paper, plastic wrap, or a combination of both. Either one will work well. In the picture below I chose to use parchment paper on the bottom and reuse the plastic wrap I had previously wrapped the dough in on top.
Use the Parchment Paper to Place Dough in Pie Pan
The easiest way to get this gluten free vegan pie crust into your pie pan is to use the parchment paper you rolled it out on. Since this pie crust obviously lacks gluten, it is not as stretchy as standard pie crust dough. If you were to try and lift it up from one edge it’s very likely it’ll just break. This technique solves that problem and makes it so easy to work with your gluten free vegan pie crust dough. You’ll see very detailed instructions on how to complete this step in the recipe card down below.
Gluten Free Vegan Pie Crust
- Cut shortening and dairy free butter for the crust into tablespoon-sized pieces and place in a bowl. Place bowl in the freezer so they can get very cold while you prepare the rest of the ingredients.
- Create “egg” by mixing the Ener-G egg replacer with your dairy-free milk. Whisk well then mix in your apple cider vinegar. Set aside to thicken as you prepare the rest of the ingredients.
- The crust can be prepared in a food processor, a stand mixer or simply in a bowl – I am describing the stand mixer method belowPlace all of your dry ingredients in the bowl of your stand mixer. With the mixer fitted with the paddle attachment, turn on to low and then make your way up to medium to ensure all dry ingredients are mixed well without any clumps.
- Remove your chilled shortening and margarine chunks from the freezer. Use your hands to break up the chunks and disperse evenly into the bowl of your stand mixer.
Turn mixer on to medium until shortening and margarine are broken down and a dough begins to form.
- Add your prepared liquids to the mixer and turn on one more time on medium-low until the dough begins to form into a ball. Use your hands to scrape any bits of dough off the bottom and side of the bowl and form into a ball. It will be slightly wet, that’s ok at this point.
- Wrap the dough in plastic wrap and place in the fridge for at least 10 minutes.
- Once the dough is chilled it's time to roll it out. Place the chilled dough between two pieces of parchment paper. You can also use two pieces of plastic wrap or one piece of parchment paper on the bottom and one piece of plastic wrap on the top.
Roll the dough out with your rolling pin and measure it’s size by placing the pie pan upside down on top of it. Roll out until the dough is at least a 1/2 inch larger than your pie pan all around. This will ensure you have a nice crust.
- Flipping it into the pie pan is very easy since you already have your pie crust on parchment paper or plastic wrap.
Simply remove the top layer of parchment paper and put your pie pan upside down on top of the crust.
Slide your hand under the parchment paper that your pie crust is sitting on until you are near the middle.
With one hand under the pie crust and one hand on the pie pan, quickly flip both over so that the pie pan is sitting upright.
Don’t remove the parchment paper yet!
With the parchment paper still on, press the bottom of the pie crust into the pie pan then do the same with the edges. Now you can remove the parchment paper and fix any cosmetic issues.
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