Vegan Pie Crust is flaky, buttery, and oh-so-easy with the food processor! Learn how to use this gluten-free pie crust recipe for delicious savory or sweet pies that don't take all day to make.
VEGAN PIE CRUST RECIPE
Pies are my absolute favorite dessert. There's no need to be intimidated by homemade pie crust! This vegan pie crust recipe is so tender and easy to make from scratch thanks to a food processor and stand mixer.
This classic pie crust recipe is packed with all the essentials: butter, sugar, and a gluten-free flour mix. From a sweet cherry pie to a savory spinach quiche, you can fill this vegan pie crust with anything you want!
INGREDIENTS IN VEGAN PIE CRUST
Gluten-free flour: You can use any gluten-free all purpose flour you want for this recipe! I always use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour because it has everything I need in one blue bag.
Light brown sugar: That sweet nuttiness in brown sugar is perfect in vegan pie crust! You can always make your own light brown sugar with 1 tablespoon of molasses for every cup of granulated sugar.
Cold water: Whenever I'm making pie crust, I usually use water that's been in the fridge. You want super cold water so it doesn't melt your butter and ruin the fluffy pie crust layers.
Vegan butter: Be sure your vegan butter is still super cold instead of softened or melted. Cut it into small cubes before it's time to bake.
Flax egg: If you have never used a flax egg in your vegan baking, it will quickly become your favorite vegan egg replacement. You only need ground flaxseed and water to make it!
Xanthan gum: Check to see if your gluten-free flour mix already contains xanthan gum or another gum. If not, you will need to add a bit yourself.
Salt: Whether you are making a savory or sweet vegan pie, a little salt helps bring out the flavor and cut the sweetness, too. Always add a pinch of salt to your vegan desserts. It makes SUCH a difference!
If you have any questions about vegan pie crust, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN PIE CRUST
- First, gather all your ingredients. Be sure the butter is cold and cubed.
- To mix the dry ingredients, add the gluten-free flour, sugar, salt, and xanthan gum to a food processor. Blitz to combine well.
- Then, add the cubed butter, and pulse again until the mixture comes together like breadcrumbs. No food processor? No problem! You can use your hands to rub the butter into the whisked flour mixture.
- Now, transfer the crumbly dough to an electric mixer with a dough hook attachment. Add the flax egg, and mix on low speed, gradually adding cold water until it forms a doughy consistency. If you don't have a dough hook, use a wooden spoon to mix, then knead by hand until fully combined. Roll the dough into a ball, wrap it with plastic wrap, and chill for half an hour.
- Once the dough is chilled, roll it between 2 sheets of parchment paper until it is slightly larger than your pie dish.
- Next, lay the dough over the pie plate, and press it into the edges with your fingers. Cut away ant excess with a knife for a smooth crust. Prick the dough with a fork a few times, and chill again in the fridge.
- To blind bake the crust, cover it with parchment paper and fill it with pie weights, dried beans, rice, or anything that will weigh down the paper. Bake with weights until crust is mostly set, then remove the weights and bake until fully set.
- You can fill this vegan pie crust with any filling you want! Simply slice and serve.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best vegan pie crust, please see the recipe below.
WHAT TO SERVE WITH VEGAN PIE CRUST
You can truly add any filling to this pie crust. If you're doing a no-bake pie, be sure to let the crust cool completely before filling.
Save time and room in the oven this holiday season with this sweet potato casserole in the air fryer!
Keep it light with a creamy vegan pumpkin soup. Make the most luscious low-carb soup with canned pumpkin puree and coconut milk topped with pumpkin seeds for a yummy crunch.
WHAT DO YOU DO WHEN YOUR PIE CRUST FALLS APART?
Pie crust can be tricky to make at home, but the results of homemade pie crust are absolutely worth the effort.
When making pie crust, be sure all of your ingredients are cold. During the warmer seasons, I even put the flour in the fridge while I'm prepping other ingredients.
If your vegan pie crust begins to crumble, simply sprinkle a bit more cold water a little at a time with your fingertips. Work the water into the mixture for a more moist dough. This is especially possible when rolling out the gluten-free pie crust.
WHAT IS VEGAN CRUST MADE OF?
Some vegan baking recipes are filled with artificial ingredients, but not this one! I stick to all-natural ingredients when I can.
For my vegan egg replacement, I use a flax egg, which is simply ground flaxseed and water! It's so easy to make ahead of time, and it's got that same egg binding texture.
If you're not on a gluten-free diet, you can always use regular all purpose flour for this recipe. Otherwise, it's just sugar, butter, and salt!
WHY IS MY GLUTEN-FREE PIE CRUST TOUGH?
When a pie crust dough is overworked, it can be tough instead of flaky. For me, using a food processor instead of mixing by hand makes for the lightest, crispiest vegan pie crust.
Also, be sure to keep cutting the butter into the flour until it formed pea-sized clumps or smaller. Large pieces of vegan butter left in the dough can lead to a soggy bottom. No one wants that!
Once the dough is made, try to handle it as little as possible. I also try not to run large appliances like dishwashers, washing machines, and dryers to keep the dough extra cold before baking. That's the key to an amazing vegan pie crust!
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
MORE DESSERT RECIPES
Add a plate of frosted vegan sugar cookies to your holiday dessert table this year! You can change the frosting for literally every occasion from Valentine's Day to Christmas. Don't forget the sprinkles!
Vegan desserts don't have to be hard! These air fried Oreos are the best late-night snack that's so quick and easy to make.
Aquafaba Mousse is a vegan and egg-free alternative to traditional mousse. This chocolate aquafaba mousse uses dark chocolate and maple syrup to create a healthier, refined sugar free, vegan chocolate masterpiece.
No eggs or dairy? Not a problem with this vegan pumpkin pie! It's even topped with a super silky coconut whipped cream.
Keto? This keto peanut butter pie is what dreams are made of! You will fall head over heels for this decadent pie!
Vegan Pie Crust
- Stand mixer with dough hook attachment
- Rolling Pin
- Pie plate
- Parchment paper
- Pie weights, dried beans, or dried rice
- 2 cups + 2 tablespoons gluten-free all purpose flour
- ⅓ cup light brown sugar
- 2 to 3 tablespoons cold water
- ½ cup + 1 tablespoon vegan butter cold, cut into cubes
- 1 flax egg
- 1 teaspoon xanthan gum only if your gluten-free flour mix does not include a gum
- ¼ teaspoon salt
- Add the flour, sugar, salt, and xanthan gum to the bowl of a food processor. Blitz to combine.
- Add cubed butter, and blitz again until the mixture resembles breadcrumbs.
- Transfer the mixture to the bowl of an electric mixer with a dough hook attachment. Add the flax egg, and mix on low speed while gradually adding cold water just until it forms a dough consistency.
- Shape the dough into a ball, cover it in plastic wrap, and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees F (180 degrees C).
- Roll the dough between 2 sheets of parchment paper until it is a few inches larger than your pie plate.
- Lay the dough over the pie plate, and gently push it into all cracks and edges of the plate. Use a knife to cut away the excess dough. Prick the dough with a fork a few times, and chill in the refrigerator for another 30 minutes.
- Place parchment paper over the pie plate, and fill with pie weights, dried beans, or dried rice. Bake for 20 minutes. Remove paper and pie weights, and bake for another 10 to 15 minutes.
- Fill pie crust as desired.
- If you do not have a food processor, whisk the dry ingredients together, then rub the butter into the flour mixture with your hands.
- If you do not have an electric mixer with a dough hook, mix the flax egg into the dough with a wooden spoon, then use your hands to knead and shape the dough mixture.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Used this for a pumpkin pie. It was perfect!
Hi Sarah, that is fantastic, so glad you liked it with your pumpkin pie!