Homemade Gluten-Free Vegan Pie Crust Recipe
This easy homemade gluten-free pie crust recipe is perfect for both baked and no-bake pies. Made with a simple combination of gluten-free flour, cold butter, water, and optional sugar and salt, it yields a tender, flaky crust. The crust can be partially baked (blind baked) to prepare for fillings that require baking, or fully baked for pies that are filled after baking. This versatile crust is great for making delicious vegan and gluten-free pies with ease.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including blind baking and full baking)
- Total Time: 50 minutes (not including optional chilling overnight)
- Yield: One 9-inch pie crust 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pie Crust Ingredients
- 1 cup gluten-free flour 1-to-1 blend
- 6 Tbsp. butter, cold and cubed
- ¼ cup cold water
- 1 Tbsp. sugar (optional)
- Pinch of salt (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the pie crust.
- Combine Dry Ingredients and Butter: In the bowl of a large food processor, add the gluten-free flour, cubed cold butter, optional sugar, and salt. Pulse 20-25 times until the mixture resembles coarse crumbs, which is key to achieving a flaky texture.
- Add Water and Form Dough: Pour in the cold water and pulse the mixture until it just comes together to form a ball of dough, being careful not to overwork it.
- Chill Dough: Shape the dough into a round disc, place it between two sheets of wax paper, and refrigerate for 20-30 minutes or overnight. Chilling helps the dough to relax and maintain its structure.
- Roll Out Dough: Keeping the dough between the wax paper sheets, roll it out into a circle measuring 11 to 12 inches in diameter, suitable for a 9-inch pie plate.
- Transfer to Pie Plate: Remove the top wax paper, then carefully flip the dough into a lightly sprayed 9-inch ceramic or glass pie dish. Press the dough gently so it completely covers the pie plate.
- Crimp the Edges: Using your thumb and pointer fingers, form a V shape with one hand and press the dough edge with the thumb of the other hand to crimp the crust edges, creating an attractive finish.
- Dock the Dough: Poke holes evenly around the bottom of the pie crust with a fork to allow steam to escape and prevent bubbling during baking.
- Partial (Blind) Bake: For pies requiring a baked crust before filling, bake the crust in the 375°F oven for 10-15 minutes or until the bottom looks dry, then allow to cool before adding filling.
- Full Bake with Weights: For a fully baked crust, line the crust with parchment paper or aluminum foil and fill with dried beans or pie weights. Bake at 375°F for 20 minutes, remove weights, and bake for an additional 15-20 minutes until golden and cooked through.
- Use in Recipes: Once baked as needed, use this crust in your favorite pie recipes, including no-bake fillings or pumpkin pie.
Notes
- Use cold butter to create a flaky texture in the pie crust.
- Chilling the dough is important to prevent shrinking during baking.
- Gluten-free flour 1-to-1 blend is recommended for best texture and ease of use.
- Blind baking with weights prevents the crust from puffing up.
- Optional sugar adds slight sweetness to the crust but can be omitted for savory pies.
- Butter can be substituted with a vegan butter alternative for a vegan-friendly crust.
Keywords: gluten-free pie crust, vegan pie crust, homemade pie crust, blind baked pie crust, easy pie crust
