Gluten Free Vegan Pie Crust | Allergy a la Mode

Easy Gluten-Free Vegan Pie Crust Recipe


This is the last gluten-free vegan pie crust recipe you’ll ever need! It’s flaky and buttery just as any great pie crust should be – every time!

I’ve made many, many pie crusts – some great, some not so great, and truthfully, some down right terrible. There’s nothing as frustrating as having to start a pie crust dough over because it didn’t turn out right! Too mushy, too dry, weird taste or texture, too many obscure ingredients. These problems are SO common when you are trying to make a delicious pie crust without the two main ingredients – butter and flour!

Baking an entire pie from scratch is already time consuming (although so stinking delicious!). But don’t worry. This gluten-free vegan pie crust will give you great results every time! It’s so worth it when you’re eating your pie that you made completely from scratch. There is nothing as delicious as a 100% homemade pie!

This pie dough can be pre-baked for custard and pudding pies or baked with the filling for pumpkin pie or apple pie.

Gluten Free Vegan Pie Crust | Allergy a la Mode

What You Need to Make Gluten-Free Vegan Pie Crust

I’ve been making pies since I was around ten years old. My mom taught me to make pie early on – I loved to bake and desserts were my favorite thing to make! I’ve learned a lot through the years and this no-fuss recipe is a reflection of that. You don’t need anything special or fancy to make this pie crust!

Equipment Needed

  • A large bowl
  • A pie pan

See? Nothing fancy.

Ingredients for Gluten-Free Vegan Pie Crust

  • Gluten-free flour: An all purpose 1:1 blend
  • Vegan butter: Any brand will work. You can also use regular old butter if you only need a gluten-free crust.
  • Sugar: I never put sugar in my pie crusts until after I started making them gluten-free. The sugar really is essential flavor wise in a gluten-free pie crust recipe.
  • Salt: Another essential ingredient for great flavor.
  • Ice water: This is something my mom did herself and taught me years ago. Get a bowl of ice and fill it with cold water. The colder the water the better!

You don’t need a bunch of ingredients to make a great pie crust! These simple ingredients in the right proportion will get the job done for you!

How to Make This Pie Crust

  1. Fill a bowl or a glass measuring cup with ice and then cover the ice with cold water. I use water from the pitcher I keep in my fridge so that the water is as cold as possible. Super cold water is essential to a great pie crust!
  2. In another large bowl, add your dry ingredients. Mix together the gluten free flour with the salt and sugar.
  3. Cut your cold vegan butter into small cubes. Add them to the flour mixture and use your hands to mix the together.
  4. Once your mixture resembles small pea size pieces, slowly add the water. Add the water 1 tbsp at a time to ensure you don’t add to much! In my experience a gluten free crust can easily be over-saturated with water and become mushy!
  5. Mix the dough until the dough comes together and keeps it’s shape. You should be able to tell if it is too dry or too wet. If it’s too dry after adding all the water, add a tiny bit more at a time. I’m talking just a few drops! You don’t want to add too much water!
  6. Once the dough comes together you can use it in any recipe per recipe instructions! You can fill it with pie weights and pre-bake the crust or you can fill it with a delicious pie filling and cook the crust right along with the filling!
  7. There’s no need to chill the dough before rolling!
  8. I’m a pie nerd. If you are a pie nerd too then I highly suggest watching this video of Erin McDowell making pie crust. It’s kind of long but it’s totally worth it. She’s a pie genius and gives great tips!
Gluten Free Vegan Pie Crust | Allergy a la Mode

How to Roll Out the Pie Dough

  1. Lightly dust a clean work surface with gluten-free flour. Dust a rolling pin as well.
  2. Place the ball of dough in the middle of the work surface. Gently roll the dough out from the center, rotating as you go. Be careful not to press too hard or it will make the dough stick to the surface.
  3. Roll the dough out until it is about 1/4 of an inch thick.
  4. Gently loosen the edges of the pie dough. Lift one half of the rolled out dough and flip it onto your hand. Carefully lift your hand to loosen and lift the rest of the dough. Carefully place inside a pie plate.

How to Crimp the Edges

  1. Once the dough is centered in the pie plate, carefully cut the excess dough from the edges. They only need to extend past the pie plate by about a 1/2 inch. I use my kitchen scissors to cut the dough off but you can use a butter knife as well.
  2. Gently press your finger into the top edges of the pie crust, pressing it into the plate, going all the way around the crust.
  3. For a double crust, after trimming, press the edges of the top and bottom crusts together before crimping. Follow the previous step to crimp.

How to Pre-Bake a Gluten Free Vegan Pie Crust


Par-baking a pie crust means to bake the pie crust part way before filling it and then bake it the rest of the way after it is filled. Some pumpkin pie recipes will have you par-bake the crust to ensure the bottom doesn’t get mushy or soggy!

To par-bake this pie crust:

  1. After crimping the pie crust, allow it to chill in the refrigerator for about 30 minutes.
  2. Cut a large square of parchment paper and put it in the bottom of the crust. Fill with pie weights.
  3. Bake at 425 degrees until the edges just begin to brown, about 12 minutes.
  4. Carefully remove the parchment paper and the pie weights.
  5. Bake an additional 2 minutes.
  6. Allow the crust to completely cool before filling.


Blind-baking a pie crust means to completely cook the pie crust before filling it. This is done for custard and pudding pies. It doesn’t get baked again after being filled.

To blind-bake this pie crust:

  1. After crimping, allow your pie dough to chill in the refrigerator for about 30 minutes.
  2. Cut a large square of parchment paper and put it in the bottom of the crust. Fill with pie weights.
  3. Bake at 425 degrees until the edges of the pie crust just begin to brown, about 12 minutes.
  4. Carefully remove the parchment paper and the pie weights from the crust.
  5. Bake an additional 5 to 7 minutes.
  6. Allow the crust to completely cool before filling.
Gluten Free Vegan Pie Crust | Allergy a la Mode

Frequently Asked Questions

Can I use coconut oil instead of vegan butter?

I wouldn’t recommend it. The vegan butter gives the best flavor and flakiest crust in my experience.

Can I use shortening instead of vegan butter?

I tried making the crust with palm oil shortening instead of vegan butter and I wasn’t impressed with it. For best results use cold vegan butter – any brand will work!

My crust shrinks when pre-baking. What do I do?

To avoid a shrinking pie crust, make sure to chill it before baking! If 30 minutes isn’t enough chill time, and you are still experiencing a shrinking pie crust, then try chilling for an hour next time. Also be sure to use the pie weights! A pie crust without anything in it will shrink.

I don’t have any pie weights. Is there anything I can use instead?

Dry beans! Place a large square of parchment paper (a little bigger than the pie plate) inside the chilled pie crust. Place the dry beans on top of the parchment paper and follow the instructions for par-baking or blind-baking.

How do I prevent the edges of the pie from getting brown and overcooking?

You can purchase a pie shield made specifically for this purpose, but I think it’s easier to just use foil! Cut some pieces of foil and wrap them around the outer edges of the pie crust to protect them from browning too much.

Looking for More Dessert Recipes?

Do you need more gluten-free and vegan desserts? Here are some of my favorites!


Easy Gluten-Free Vegan Pie Crust Recipe

This is the best gluten-free vegan pie crust! Flaky and buttery just as pie crust should be. This is the last pie crust recipe you’ll ever need!

  • Author: Hannah
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 single crust 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 1 1/4 cups gluten-free all purpose flour blend
  • 2 to 3 tbsps white sugar
  • 1/2 tsp salt
  • 8 tbsp chilled plant butter
  • 3 tbsp ice cold water


  1. Fill a bowl with ice and cover with water.
  2. In another bowl, mix together the gluten free flour, sugar, and salt.
  3. Cut the cold plant butter into cubes. Add them to the flour mixture.
  4. Using your hands, mix the flour mixture with the butter cubes. Mix until the plant butter until it is evenly distributed throughout the flour and there are no large pieces.
  5. Slowly add the water, 1 tablespoon at a time, to the flour. Mix with your hands until the dough comes together. If it is to dry after adding all 3 tablespoons of water, add a few drops at a time until the desired consistency is achieved.
  6. Bake according to pie recipe instructions.
  7. To par-bake the crust, chill the crust for at least 30 minutes. Cut a piece of parchment paper to be a little larger than the size of the pie plate and put it on top of the pie crust. Fill with pie weights. Bake at 425 degrees for 12 minutes. Remover the parchment paper and the pie weights and return to the oven for 2 more minutes.
  8. To blind-bake the crust, follow the instructions for par-baking, except bake for an additional 5 to 7 minutes after removing the pie weights.


  • Serving Size: 1/8th of recipe
  • Calories: 170
  • Fat: 11 g
  • Carbohydrates: 15 g
  • Protein: 1 g

Keywords: Pie, Pie Crust, Vegan Pie, Gluten-Free Pie Crust, Gluten-Free Vegan Pie Crust

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