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Flaky Vegan Gluten-Free Oil-Free Pie Crust Recipe

This is the most amazing healthy pie crust in the world, and it’s foolproof! Perfect for sweet and savory pies or vegan quiche. Vegan / Gluten Free / Oil Free!

cooked pie crust on a grey background with fork holes

Meet my new favorite pie crust. I don’t follow a gluten-free diet exclusively, but this crust has become my go-to because it’s easy to make, reliable, and delicious. The method is simpler and more consistent than traditional pie crusts made with butter or shortening, and it holds up very well when pre-baked.

This crust won’t puff up or shrink during pre-baking, so you don’t need pie weights—making it ideal for no-bake fillings. Use it for pumpkin, chocolate, or fruit pies, or double the recipe for both a top and bottom crust (great for pot pie or double-crust desserts).

How to make it

Start by making a flax egg: mix 1 tablespoon ground flaxseeds with 3 tablespoons water and set aside to thicken for about 5 minutes. The steps below summarize the process; full ingredient measurements and detailed instructions appear further down.

  1. In a large bowl, combine the dry ingredients: almond flour, gluten-free all-purpose flour, sugar (optional for sweet pies), and salt.
  2. Add the thickened flax egg and 4 tablespoons of water to the dry mix.
  3. Stir with a large spoon until the dough comes together. If it still crumbles when squeezed, add 1–2 additional tablespoons of water until the dough is moist but not wet.
  4. Form the dough into a cohesive ball. If it’s too wet, add a little more gluten-free flour; if too dry, add a splash more water.
  5. Place the dough on a sheet of parchment or a lightly floured surface, flatten it with your hands, sprinkle with a little flour, and roll to about 12 inches in diameter to fit a 9-inch pie plate.
  6. Carefully transfer the dough to the pie plate (using parchment to flip helps). Patch any tears with excess dough and flute or shape the edges as you like.

collage of how to make pie crust with numbers

Gently press the dough into the pie plate, making sure it fits into the corners and that any gaps are patched. Use a fork to poke holes across the bottom so steam can escape while baking.

an uncooked healthy pie crust with grey background, nicely in pie pan

Baking Instructions

For no-bake pies: Bake at 350°F (175°C) for about 30 minutes, or until the crust turns golden brown. Let it cool completely before pouring in no-bake fillings.

For cooked pies: Pre-bake (blind bake) the crust at 350°F (175°C) for about 10 minutes. Remove from the oven, add your filling (and top crust if using), then continue baking according to your pie recipe.

uncooked pie crust with fork holes in it, grey background

Can I make it ahead of time?

Yes. The dough can be prepared up to 3 days in advance and kept in the refrigerator, either formed into a ball or pressed into the pie plate and covered. The dough also freezes well—thaw overnight in the fridge before rolling and baking.

close up image of cooked pie crust showing texture

Recipe details

Prep: 15 mins | Bake: 30 mins (no-bake pies) | Total: 45 mins | Servings: 8

Ingredients

  • 1 tablespoon ground flaxseeds
  • 3 tablespoons water
  • 1 1/2 cups almond flour* (best if finely ground)
  • 3/4 cup gluten-free all-purpose flour*
  • 1 tablespoon granulated sugar (omit for savory pies)
  • 1/4 teaspoon salt
  • 4–6 tablespoons additional water, as needed

Instructions

  1. Make the flax egg: combine ground flaxseeds and 3 tablespoons water in a small bowl. Stir and let sit for about 5 minutes until it thickens.
  2. Preheat the oven to 350°F (175°C) if you plan to bake the crust now.
  3. In a large bowl, mix the almond flour, gluten-free all-purpose flour, sugar (if using), and salt until evenly combined.
  4. Add the thickened flax mixture and 4 tablespoons of water. Stir with a large spoon until the dough begins to hold together. Add 1–2 more tablespoons of water if the dough feels too dry. The right texture is moist but not sticky—when squeezed it should not crumble.
  5. Shape the dough into a ball. If it seems too wet, fold in a bit more gluten-free flour. Place the dough on parchment or a lightly floured surface, flatten it, dust with flour, and roll to about 12 inches in diameter.
  6. Transfer the rolled dough to a 9-inch pie plate (using the parchment to invert the dough makes this easier). Press it into the plate, patch any thin spots, and flute the edges if desired.
  7. Prick the bottom all over with a fork, then follow the baking instructions above depending on your filling.

Notes

  1. Use fine almond flour for the best texture; almond meal works in a pinch but will be a bit coarser.
  2. If you don’t need the crust to be gluten-free, replace the gluten-free flour with regular all-purpose flour at a 1:1 ratio.
  3. To make a double-crust pie or use for both top and bottom (for pot pie or similar), double the recipe.
  4. Store the dough in the refrigerator for up to 3 days or freeze for longer storage. Thaw overnight in the fridge before using.

Nutrition (per serving)

Serving: 1 | Calories: 167 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 73 mg | Potassium: 7 mg | Fiber: 4 g | Sugar: 3 g | Calcium: 54 mg | Iron: 1 mg

*This recipe was originally published Dec. 2017 and has been updated to improve the method and photos.

Author: Nora Taylor