Gluten-Free Vegan Pie Crust
A gluten-free and vegan pie crust recipe that rolls out soft and pliable and can make a top crust for your pie.
Ingredients
- 1 cup oat flour (made with about 1 1/4 cups whole oats)
- 1/2 cup plus 2 tbsp tapioca starch aka tapioca flour
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 3 tablespoons refined coconut oil
- 3 tablespoons earth balance
- 1 tablespoon vodka
- 1 tablespoon water (very cold)
Instructions
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Start by making some oat flour by grinding 1 1/4 cups whole gluten-free oats in your blender for about a minute until they turn to a fine powder.
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Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
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Add 1 cup of oat flour, 1/2 cup plus 2 tbsps of tapioca starch, 3/4 tsp salt, and 1 tsp xanthan gum to a mixing bowl and mix them together.
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Add 3 tbsp of refined coconut oil and 3 tbsp of soft margarine like Earth Balance (or 6 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature - soft, but not melted).
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Work the fats into the gluten-free flour until they are soft and crumbly. Then add a tbsp of water and a tbsp of vodka and continue to work the dough until it is soft.
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Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
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Peel the parchment off of one side and then flip the crust over onto the pie dish and peel off the other side.
For a pre-baked bottom crust pie:
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Pinch the edge of the pie crust to form a pretty top edge and then bake at 400°F (200°C) for 20 minutes.
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Allow to cool and fill with any no-bake pie filling of your choice.
For a fruit pie with a top crust:
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Double the recipe to make a top and bottom crust. Put the bottom layer in the pie dish, fill with fruit filling, and top with another pie crust.
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Press the bottom and top crusts together along the edges using your fingers or a fork to seal them together and make them pretty. Poke a few holes in the top of the crust to allow steam to escape.
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Bake at 400°F (200°C) 45-50 minutes.
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Allow to cool slightly before cutting.
Recipe Notes
Notes:
- This recipe will make 1 crust. If you need a bottom and top crust, double the recipe.
- You can sub the coconut oil and Earth Balance tub margarine for 6 tbsp of Earth Balance sticks or Crisco.
- I have not had success substituting any other ingredient or leaving out any other ingredients.
Pro Tips:
- Make sure the margarine and coconut oil are soft enough to work with, but not melted before incorporating them into the crust.
- To make the paper stay in place as you roll it out, wet your hand and rub your countertop with water before putting down the parchment paper.
- Flip the pie crust over and make sure that it is not wrinkly on the bottom. If it is just smooth it out with the rolling pin. (Sometimes the bottom of the crust gets some wrinkles, you can also just make sure that that side stays down, and is not seen).
- Peel the parchment paper off your crust while it is laying perfectly flat on the countertop.
- Flip the crust back on the parchment that you just pulled off and peel the back side off while it is laying flat too. (This will allow you to peel it off easier when you put it onto your pie).