Vegan & Gluten Free Pie Crust

My grandma taught me how to make pie crust when I was nine years old, and I still follow her instructions. I love to make all sorts of pies, and leftover pie for breakfast is the best! This pie crust is really easy to work with, rolls out nicely, and can be shaped any way you like! Here are the ingredients you will need:

You will also need waxed paper, a sturdy fork, a rolling pin, a pie pan, and a work surface on which you don’t mind getting grease spots. A pastry cutter is very helpful as well. You can use the fork to cut in the fat, but it takes a lot longer than using a pastry cutter.

Add the sugar and salt to the flour:

I prefer to use my own gluten free flour blend, but it requires my egg replacement which is not available quite yet. My egg replacement makes xanthan and guar gums unnecessary and gives a superior result. It will be out very soon, and I will be sharing more about it in an upcoming post! (Click on this link for a sneak peek video.) In the meantime, I used this 1:1 flour from Bob’s Red Mill to make the pie crust you see below. It worked very well in this recipe and I was quite pleased with the result:

You should be able to use any gluten free flour blend that has xanthan gum already added if you can’t find this one. I highly recommend weighing the flour, however, because different flour blends have different densities, and measuring flour is inaccurate anyway. If you do measure, spoon the flour into your measuring cup, then level it with a straight edge. Also, I do not know if my recipe works with wheat flour, because I have celiac and couldn’t try it out. If you do try it with wheat flour, please comment or email me and let me know how it works!

Whisk the flour, salt, and sugar together:

Add the vegan butter and the shortening. I use Earth Balance Original Spread and Spectrum Organic Shortening, and I have not tested the recipe with any other brands.

Use two knives to cut up the fats into 3/4” size pieces:

Toss the pieces to coat them with the flour mixture, then place the bowl in the freezer for 20 minutes. Do not leave it in any longer, or the fats will be too hard to cut in properly.

Combine the water and vodka and place in the freezer as well. Using half vodka makes it possible to add enough liquid for a pliable dough without ending up with a tough crust. I never use all water and my crusts are always flaky and perfect:

Use a pastry cutter or sturdy fork to finish cutting the fats into the chilled flour mixture:

You want mostly small pea-sized pieces and it should look like this:

Get the vodka mixture out of the freezer and pour it into a well in your bowl:

Stir with your fork until the dough starts to come together. If your dough is very crumbly and will not come together, add a teaspoon at a time more of vodka water until the dough mostly sticks together.

Use your hand to gather the dough into a ball:

Divide the dough. Divide equally for two single crusts and make one piece a little bigger for a double crust pie:

Press each piece into a circle on a piece of plastic wrap:

Wrap tightly and refrigerate for one hour. You can make the dough up to two days before you need it, but you will need to let it sit out at room temperature for a bit before rolling it out.

Place one piece of the chilled dough on a piece of waxed paper and cover it with a second piece. If you are making a double crust pie, roll out the larger piece of dough first as you will use it for the bottom crust.

Roll out part way. To keep the circle even, rotate the crust frequently:

You will have uneven and cracked edges:

Shape the edge all the way around so there are no cracks and the edge is not too thin:

Continue rolling out your crust. Several times while rolling it out, I will flip the crust over, peel off what is now the top piece of waxed paper, and replace it before continuing. This prevents wrinkles in the paper and makes for a more uniform crust.

Your crust needs to be 1/2” bigger around than your upside down pie pan for a bottom crust and 1” bigger around for a single crust. This recipe works well for a deep dish 9” pie pan or a regular 10” pan. You can also use a regular 9” pan and just trim off any excess dough.

Remove the top piece of waxed paper, invert the crust into your pie pan, and carefully peel off the waxed paper that is now on top.

Press the dough into the pan, making sure to get any air bubbles out. For a bottom crust, trim the edge so there is a single layer of dough on the rim of the pie pan.  For a single crust, fold the edge of the dough under so there is a double layer of dough on the rim, then crimp the edge.

Chill the crust for 30 minutes before adding the filling, or before blind baking if your recipe calls for a pre-baked crust.

Fill according to your recipe. I always partially cook my pie fillings as this really helps to ensure a nice bottom crust. I almost never use a canned filling, but was really happy with the quality and value of this cherry pie filling from Aldi. It was only $1.67 a can (I used three cans for this pie), has great flavor, and doesn’t have any artificial coloring:

If you are making a double crust pie, roll out the top crust just like you did for the bottom crust. Remove the top piece of waxed paper and invert the crust over the filling. Carefully remove the waxed paper. Trim the dough so it fits over the bottom crust, and so there is a double layer of dough on the rim of the pie pan. Press the two layers of dough together and crimp the edge. Cut vent holes in the top crust.

Get some vegan milk and sugar ready. I use Silk Original Soymilk:

Brush the top crust with the milk:

Sprinkle with the sugar:

Bake according to your recipe directions. I baked this pie at 425 degrees Fahrenheit for 15 minutes, then turned the temperature down to 400 degrees and baked it for another 30 minutes. I also covered the edges of the crust after 25 minutes from the start of the baking time.

Let your pie cool on a rack until just barely warm before slicing if it is a fruit pie, and for at least 20 minutes if it is a savory pie. Other kinds, like pumpkin, may need to be chilled before serving, so follow the directions for your filling recipe.

Enjoy!

 

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Vegan & Gluten Free Pie Crust

This vegan & gluten free pie crust is flaky, delicious, and easy to make!

Course Dessert, Pastry
Prep Time 2 hours 30 minutes
Servings 1 Crust
Calories 1640 kcal
Author Deborah Mesdag

Ingredients

  • 385 g (3 c) Gluten Free Flour Blend
  • 25 g (2 TBS) Vegan Sugar
  • 4.8 g (3/4 tsp) Salt
  • 84 g (3/8 c) Vegan Butter
  • 120 g (5/8 c) Shortening
  • 60 g (1/4 c) Water
  • 60 g (1/4 c) Vodka
  • Non-Dairy Milk
  • Additional Sugar

Instructions

  1. Add the sugar and salt to the flour and whisk to combine.

  2. Add the vegan butter and the shortening. I use Earth Balance Original Spread and Spectrum Organic Shortening, and I have not tested the recipe with any other brands. Use two knives to cut up the fats into 3/4” size pieces. Toss the pieces to coat them with the flour mixture, then place the bowl in the freezer for 20 minutes. Do not leave it longer, or the fats will get too hard.

  3. Combine the water and vodka and place in the freezer as well.

  4. Use a pastry cutter or sturdy fork to finish cutting the fats into the chilled flour mixture. You want mostly small pea-sized pieces.

  5. Get the vodka mixture out of the freezer and pour it into a well in your bowl. Stir with your fork until the dough starts to come together. Use your hand to gather the dough into a ball.

  6. Divide the dough. Divide equally for two single crusts and make one piece a little bigger for a double crust pie. Press each piece into a circle on a piece of plastic wrap. Wrap tightly and refrigerate for one hour. You can make the dough up to two days before you need it, but you will need to let it sit out at room temperature for a bit before rolling it out.

  7. Place one piece of the chilled dough on a piece of waxed paper and cover it with a second piece. If you are making a double crust pie, roll out the larger piece of dough first as you will use it for the bottom crust. Roll out part way. To keep the circle even, rotate the crust frequently. You will have uneven and cracked edges, so stop and shape the edge all the way around so there are no cracks and the edge is not too thin. Continue rolling out your crust. Several times while rolling it out, I will flip the crust over, peel off what is now the top piece of waxed paper, and replace it before continuing. This prevents wrinkles in the paper and makes for a more uniform crust.

  8. Your crust needs to be 1/2” bigger around than your upside down pie pan for a bottom crust and 1” bigger around for a single crust. This recipe works well for a deep dish 9” pie pan or a regular 10” pan. You can also use a regular 9” pan and just trim off any excess dough. Remove the top piece of waxed paper, invert the crust into your pie pan, and carefully peel off the waxed paper that is now on top.

  9. Press the dough into the pan, making sure to get any air bubbles out. For a bottom crust, trim the edge so there is a single layer of dough on the rim of the pie pan. For a single crust, fold the edge of the dough under so there is a double layer of dough on the rim, then crimp the edge.
  10. Chill the crust for 30 minutes before adding the filling, or before blind baking if your recipe calls for a pre-baked crust.
  11. Fill according to your recipe. I always partially cook my pie fillings as this really helps to ensure a nice bottom crust. 

  12. If you are making a double crust pie, roll out the top crust just like you did for the bottom crust. Remove the top piece of waxed paper and invert it over the filling. Carefully remove the waxed paper. Trim the dough so it fits over the bottom crust, and so there is a double layer of dough on the rim of the pie pan. Press the two layers of dough together and crimp the edge. Cut vent holes in the top crust, then brush with non-dairy milk and sprinkle with sugar.

  13. Bake according to your recipe directions. Let your pie cool on a rack until just barely warm before slicing if it is a fruit pie, and for at least 20 minutes if it is a savory pie. Other kinds, like pumpkin, may need to be chilled before serving, so follow the directions for your filling recipe.

Recipe Notes

You should be able to use any gluten free flour blend that has xanthan gum already added if you can’t find the Bob's Red Mill 1:1 flour. I highly recommend weighing the flour, however, because different flour blends have different densities, and measuring flour is inaccurate anyway. If you do measure, spoon the flour into your measuring cup, then level it with a straight edge. Also, I do not know if my recipe works with wheat flour, because I have celiac and couldn’t try it out. 

4 thoughts on “Vegan & Gluten Free Pie Crust”

    1. Thanks, Monica! The vodka definitely makes a big difference! Be sure to carefully follow the directions as well because the chilling times are very important. Please let me know how your crust turns out!

  1. I love the look of your recipes, but do you have a printer-friendly version? I went to print this and it said it would be 8 pages (the whole post I guess).

    1. Thank you! There should be a print option right under the little photo where the recipe is. This should just print the recipe itself and not the whole post.

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