Here is our new favorite gluten free vegan pie crust recipe. I hope that you enjoy it as much as we do. It is a sweet dough that can be filled with your favorite pie fillings and then baked. This gluten free vegan pie crust can also be pre-baked and filled with a favorite chilled pie filling. For the picture above we used our favorite apple pie recipe and it turned out beautifully. Even our oldest who dislikes everything, enjoyed this crust. It was just as great the next day.
If you don’t have all of the flours listed feel free to use any combination but I would not change the amount of tapioca starch listed in this recipe as you will most likely not be happy with the results. Needing a different recipe here is a link for my other quick and easy pie crust recipe.
Check out this chicken pot pie at Garden of Eatin’ made with my crust recipe as her inspiration. It looks great! Thanks for sharing!
I would love to hear what you think of this recipe! Feel free to leave your comments. Enjoy!
- Yield: 2 10 inch crusts
Gluten Free Vegan Pie Crust
- Sweet Rice Flour - 1 c.
- Amaranth Flour - 1/4 c.
- Sorghum flour - 1/4 c.
- Millet flour - 1/4 c.
- Tapioca starch - 1/2 c.
- Salt - 1/2 tsp.
- Granulated sugar - 1/3 c.
- Xanthan gum - 1 tsp.
- Cold Nucoa Margarine or (Spectrum Shortening + 2 tbsp. cold water) - 1 c.
- EnerG-Foods Egg replacer - For 1 egg
- Rice Vinegar - 1 tbsp.
- Cold Water - 1 tbsp.
In a food processor combine dry ingredients. Then add Nucoa cut into small pieces. Pulse until the margarine is cut into the dry ingredients until pea sized. There shouldn’t be any large chunks visible. This can be done by hand with a pastry cutter or two forks.
Then add in the egg-replacer, vinegar and water. Pulse until they are mixed and a dough ball forms. Remove from processor and place 1/2 of the dough in between two pieces of waxed or parchment paper. Dough should not be sticky-wet. Sprinkle lightly with sweet rice flour if need be. Dough can be chilled at this point or rolled out and baked. Fill, cut vent holes and bake in a preheated 350′ convection oven (375 in a conventional). Bake until golden and fruit filling is bubbly. Cover with foil if crust get too dark during baking.