Gluten Free Vegan Pie Crust

5 from 1 vote

Gluten Free Vegan Pie Crust

This gluten-free and vegan pie crust recipe is absolutely perfect. It has the perfect buttery taste and flaky texture that you want from any pie. It has a subtle sweetness that pairs nicely with sweet or savory fillings. It's soy free, egg free, dairy free, and nut free.

Prep Time30

Refrigeration Time10

Course: Baked Good, Baking, Dessert

Cuisine: American

Keyword: dairy free, egg free, gluten free, soy free, vegan

Servings: Pie Crust

Calories: 268kcal

Author: Emily Meyer | Eat or Drink

Equipment

Stand Mixer with Paddle Attachment

Ingredients

Fats

1/2 cup vegetable shortening
3/4 cup dairy free butter

Dry Ingredients

1/2 cup gluten free oat flour
1/2 cup superfine brown rice flour
1 1/4 cup tapioca starch/flour
2 1/2 tablespoons powdered sugar
1 teaspoon xanthan gum
1/8 teaspoon salt

Liquids

2 1/2 tablespoons Ener-G egg replacer
1/4 cup dairy free milk
1/2 teaspoon apple cider vinegar

Instructions

Cut shortening and dairy free butter for the crust into small 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 below
Place 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 low then work your way up to medium-low. Mix until shortening and margarine are broken down. Stop mixing as soon as a dough ball begins to form. Do not mix past this point.
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. Do not overmix. 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 moist, 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.
Roll the dough out with your rolling pin and measure its 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.
*If you have an extra set of hands to help hold the parchment paper down while you roll that can be very helpful.
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 and create your pretty edge.

Notes

Once completed you should keep your pie pan in the fridge with your crust covered while you prepare your pie fillings.

This crust is also very easy to freeze: I always like to make double and keep an extra crust in my freezer for a quick dessert. After making the dough in your stand mixer and wrapping in plastic wrap place the dough ball in your freezer. When you're ready to use it place it in your fridge overnight to defrost.

Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition