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Gluten Free Pie Crust Vegan Style

Amanda Stortz
Easy to make vegan, gluten free pie crust. Thanks to Amanda Stortz for the amazing recipe!
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Prep Time 10 mins
Cook Time 20 mins
Chilling time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 1 Pie Crust
Calories 546 kcal


  • 1 1/4 cup Bob’s Red Mill 1 to 1 Baking Flour Blend
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted cold vegan butter cubed
  • 4 tablespoons ice water


  • In a medium bowl whisk together flour, sugar and salt. Use two forks to cut your cold cubed butter into the dry mixture. Do this until you have small pea sized pieces.
  • Add cold water one teaspoon at a time, mixing after each teaspoon is added. If it is still dry add more water one teaspoon at a time. It is ready when it forms a loose dough consistency.
  • Wrap dough in plastic wrap, flattening it some and place in fridge to chill for tow hours.
  • Once dough is chilled place on lightly floured (using gluten free flour) piece of parchment paper and roll out til it’s 1/8 inch thick and a 12 inch diameter. You will want to add a piece of parchment paper to the top as well before you start rolling to avoid sticking to the rolling pin.
  • Remove top piece of parchment and place empty pie dish on top of rolled out dough. Place a hard on top and gently flip it so that pie dish is rightsize up with dough on top. Peel off other layer of parchment and crimp your crust along the side. Pinch off any excess dough over the edge.
  • Chill for 15 minutes in fridge.
  • To bake the pie without filling prick the bottom of the crust with a fork and bake for 15-20 minutes at 375


If you don’t want a gluten free pie crust you can use regular white flour but you will need to use 1/2 cup of ice water.


Calories: 546kcalCarbohydrates: 121gProtein: 15gFat: 5gSodium: 584mgFiber: 15gSugar: 17gCalcium: 100mgIron: 5mg
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