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Quick & Easy Gluten-Free Vegan Pie Crust Recipe

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★★★★★

4.4 from 150 reviews

This quick and easy gluten-free pie crust recipe is dairy-free and vegan, perfect for those with dietary restrictions or anyone seeking a flaky, tender crust without gluten or animal products. Utilizing frozen vegan butter, dairy-free yogurt, and maple syrup, this crust is simple to make with a food processor, creating a supple dough that laminates beautifully for extra flakiness. It can be par-baked or fully baked, ideal for sweet or savory pies.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) gluten-free measure-for-measure flour
  • ¼ tsp sea salt

Wet Ingredients

  • ¾ cup + 1 tbsp (180 g) vegan butter, cubed and frozen
  • ¼ cup (67 g) dairy-free yogurt or vegan sour cream
  • 2 tbsp maple syrup (plus 1 tbsp additional for dough)
  • 3–4 tbsp cold water
  • 1 tbsp soy milk or other dairy-free milk (for brushing)

Instructions

  1. Combine the butter and flour: Add the gluten-free flour, sea salt, and cubed frozen vegan butter to a food processor. Pulse until the mixture resembles coarse sand, leaving a few small larger butter chunks if mixing by hand.
  2. Add in the yogurt: Add the dairy-free yogurt or vegan sour cream and pulse just until incorporated, about 5-7 seconds to avoid overmixing.
  3. Finish the gluten-free pie dough: Add 2 tablespoons of maple syrup and start pulsing while gradually adding 1 tablespoon of cold water at a time until the dough forms a thick, tacky, but cohesive ball.
  4. Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap or parchment, and refrigerate for 45 minutes to 1 hour to firm up.
  5. Laminate the dough: Generously flour a clean surface and roll the dough into a 10-inch rectangle. Fold in half lengthwise, rotate 90° to the right, then roll again. Repeat this fold-and-roll process four times total to create flaky layers.
  6. Roll out the dough: Roll out the laminated dough to be about 2 inches larger than your pie dish (ideally 8-10 inches diameter) for proper coverage and edges.
  7. Trim and fit: Transfer the dough carefully into the pie pan without stretching. Press the edges gently to fit and trim any excess dough hanging over the edges.
  8. Chill before baking: Chill the prepared crust in the freezer for 10-15 minutes while preheating the oven to 425°F (220°C).
  9. Prepare for baking: Prick the bottom of the crust with a fork to prevent bubbling. Place parchment paper over the crust bottom and fill with pie weights to maintain shape during baking.
  10. Bake the crust: Brush the crust with the vegan egg wash made from soy milk or dairy-free milk. For full baking, bake 20-22 minutes; remove pie weights after 15 minutes to allow the bottom to crisp fully. For par-baking, bake 10-12 minutes with weights, then another 2-3 minutes without.

Notes

  • Use a gluten-free ‘measure-for-measure’ flour blend designed to replace regular flour one to one for best texture.
  • Pie weights can be dried beans, rice, or specialized ceramic or metal weights.
  • You can make the dough ahead and freeze it for future use; thaw overnight in the fridge before laminating.
  • Laminating increases flakiness by creating layered pockets of butter within the dough.
  • Do not stretch the dough when lining the pie dish to avoid shrinking or sinking crust during baking.

Keywords: gluten free pie crust, vegan pie crust, dairy free pie crust, easy pie crust, vegan baking, allergy friendly pie crust

Find it online: https://lucabites.com/quick-and-easy-gluten-free-vegan-pie-crust-recipe/