Gluten-Free Pie Crust

This easy gluten-free pie crust is the key to making all your favorite pies suitable for celiacs! Tender and flaky with a buttery flavor and simple ingredients, it's an all-rounder that works in savory and sweet recipes alike. Vegan and gluten-free.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 13

Chilling Time: 30

Total Time 58

Servings pie crust

Calories 1960kcal

Author Tessa

Ingredients

1 cup almond flour
1 cup oat flour certified gluten-free
¼ cup tapioca starch
1 tablespoon organic cane sugar optional
¼ teaspoon salt
6 tablespoons solid coconut oil or vegan butter substitute
2-3 tablespoons ice-cold water
1 teaspoon apple cider vinegar optional, for tenderness

Instructions

In a large bowl, whisk together almond flour, oat flour, tapioca starch, sugar, and salt until evenly combined.
Add the solid coconut oil (or vegan butter). Use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
Stir in 2 tablespoons of ice-cold water and the vinegar. Mix gently with a fork until the dough starts to come together. If the dough seems dry or crumbly, add 1 more tablespoon of water, 1 teaspoon at a time.
Gather the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Grease a 9-inch pie plate and set aside.
Place the chilled dough between two sheets of parchment paper. Roll into a 10 -inch circle (about ⅛ inch thick). Peel off the top parchment and carefully invert into a pie dish. Trim and crimp edges as desired.
For no-bake fillings: prick the bottom with a fork and bake at 350°F (175°C) for 12–15 minutes, until lightly golden.
For baked fillings: Skip pre-bake and fill directly.

Notes

To freeze: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before using.

Nutrition