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Flaky Vegan Gluten-Free Pie Crust Recipe

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3.9 from 5 reviews

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 1 (9-inch) pie crust
  • Diet: Gluten Free

Description

This flaky gluten-free vegan pie crust recipe delivers a tender, buttery crust perfect for any pie filling. Made with a 1:1 gluten-free flour blend, cold vegan butter, and a touch of maple syrup, it produces a light, flaky texture without any animal products or gluten. The crust is easy to make, chill, and roll out, ideal for both baked and no-bake pies.

Ingredients

Pie Crust Ingredients

  • 1 ½ cup MB 1:1 Gluten-Free Flour Blend
  • 1/4 tsp sea salt
  • 1/2 cup cold vegan butter, cut into 1/2 inch cubes
  • 1 Tbsp maple syrup
  • 3-4 Tbsp ice cold water

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and set out a standard 9-inch pie pan for the crust.
  2. Combine Dry Ingredients and Cut in Butter: In a medium bowl, whisk together the gluten-free flour and sea salt. Add the cold vegan butter cubes and use your hands to press the butter into the flour to create flat flakes without completely breaking the butter down, which ensures flakiness.
  3. Add Liquid Ingredients: Stir in the maple syrup and 1 tablespoon of ice cold water, tossing gently with a fork to evenly distribute moisture without melting the butter. Add more water, a tablespoon at a time, until the dough holds together but remains slightly crumbly.
  4. Form and Chill Dough: Transfer the dough to a parchment paper-lined surface, press into a disc about 1 inch tall and 6 inches wide, wrap with the paper, and refrigerate for 15 minutes. For advance prep, refrigerate up to 2 days or freeze up to 1 month, thawing before rolling.
  5. Roll Out Dough: Remove dough from the refrigerator and lightly flour the top. Place another sheet of parchment on top and roll the dough out to about 11 inches wide and 1/4 inch thick. If cracking occurs, let the dough warm slightly before continuing.
  6. Transfer to Pie Pan: Roll the dough onto your rolling pin or confidently flip it into the pie pan. Press the crust into the pan edges, fill cracks with excess dough, and crimp edges with your fingers or a fork.
  7. Par-Bake (Blind Bake) Crust: For baked pie fillings, bake crust for 20 minutes until pale and dry, then add filling and continue baking as recipe directs (usually 30-45 minutes). For no-bake or chilled fillings, bake crust 30-35 minutes until edges are golden and crisp before adding filling and chilling.

Notes

  • Use cold vegan butter and ice water for the flakiest texture.
  • The dough can be refrigerated up to 2 days or frozen for 1 month before use.
  • If the crust dough cracks while rolling, let it rest a few minutes to relax before continuing.
  • Par-baking times vary depending on the type of pie filling (baked vs. raw).
  • Make sure to press the butter into flakes rather than small crumbs to preserve flakiness.
  • This crust works well with both sweet and savory pie fillings.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (par-baking crust only)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/flaky-vegan-gluten-free-pie-crust-recipe/