This Gluten Free Pie Crust is as easy as they come! The dough is made quickly in a food processor and then spread into the pie dish. No kneading or rolling required! This no roll pie crust recipe is also paleo, vegan, dairy free, egg free and nut free.
Originally published on November 20, 2018. Last updated on December 29, 2020.
Gluten Free Pie Crust
This Gluten Free Pie Crust is also nut free, egg free vegan and paleo. It’s a no-roll crust that tastes just like traditional pie crust! This crust pairs perfectly with your favorite pie filling recipe.
My favorite recipe to fill this easy gluten free pie crust with is Vegan Pumpkin Pie.
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Gluten Free Vegan Pie Crust
Whether you’re looking for a vegan free pie crust, nut free pie crust, gluten free dairy free pie crust or a paleo pie crust, this Gluten Free Vegan Pie Crust is for you! It covers all the bases, is so easy (no roll) and tastes just like traditional pie crust.
It can be hard around the holidays to enjoy the traditional holiday foods without including any food allergies or dietary restrictions. That’s why I created this easy, no roll pie crust! Our family has a few food restrictions and so I set out to create a recipe that would allow for us to still enjoy pie all year long in this crust recipe! This Gluten Free Pie Crust will forever be my go to allergen free pie crust! I hope this recipe is treasured in your family as much as it is in mine!
Ingredients to make this No Roll Pie Crust Recipe
- Arrowroot powder
- Coconut flour
- Organic Palm Shortening
- Non-dairy Vegan Butter
- Cold water
- Pure Maple Syrup
- Salt (my go to brand – linked here)
Tools needed for this recipe:
- Food processor – This is my favorite go to machine for making everything from pie dough to pesto!
- Rubber spatula – A good rubber spatula has so many uses and is key here in evenly spreading the pie dough into the pie plate.
- Pie plate – My favorite brand of durable quality pie plates.
How to make Gluten Free Pie Crust
*The full recipe is listed below in the recipe card.
This pie crust couldn’t be easier. Begin by adding all your ingredients to the food processor and process until everything is combined. Using a rubber spatula transfer the dough to the pie dish and spread out evenly among the bottom and sides of the pie plate. This is a very forgiving pie dough so you can patch as needed if you spread the dough too thin. This dough will be sticky to spread so I recommend using a rubber spatula (and butter knife if needed) to do the spreading as opposed to your hands. Once evenly spread, par bake the crust and then fill according to your pie filling recipe. It’s that simple!
Tips for making this No Roll Pie Crust
- Ingredients – I recommend using the exact ingredients listed and linked to in the recipe card below. Because this recipe meets so many different dietary restrictions in one recipe I haven’t developed substitutions for any of them at this time.
- How to spread the dough – As mentioned above this dough is intended to be sticky, as a result it works best to spread the dough using a rubber spatula (and butter knife if needed) as opposed to using your hands.
- How to get an evenly spread crust – I recommend transferring the dough one spatula scoop at a time and coating the pie plate evenly. I start by coating the bottom of the pie plate and then “patching” the dough up the sides. The dough is very forgiving and you can continue to smooth it out and add more to thinner areas as needed.
- Storing pie crust – Due to the ease of making this pie crust, I recommend making it just before you make the pie filling however if you need to make it ahead you can store the crust in the pie plate it was baked in with a cover for 1-2 days before adding the pie filling. *Allow the pie plate and crust to come to room temperature before baking the pie with the filling.
More Gluten Free Pie Recipes:
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Gluten Free Pie Crust {Nut Free, Paleo}
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 1 9-inch pie crust 1x
- Category: Homemade Basics
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Pie Crust is as easy as they come! The dough is made quickly in a food processor and then spread into the pie dish. No kneading or rolling required! This no roll pie crust recipe is also paleo, vegan, dairy free, egg free and nut free.
Ingredients
- 1 cup arrowroot powder
- 1/4 cup coconut flour
- 1/2 cup organic palm shortening
- 2 Tablespoons non-dairy butter (such as Miyoko’s Organic Cultured Vegan Butter)
- 2 Tablespoons very cold water
- 1 Tablespoon pure maple syrup
- 1/4 teaspoon unrefined sea salt
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, add arrowroot powder, coconut flour, palm shortening, non-dairy vegan butter and salt.
- Pulse a few times while drizzling in the cold water and maple syrup. Continue pulsing until a thin but well mixed dough forms. (The dough will be very sticky, this is normal.)
- Using a rubber spatula spread the dough (no rolling needed) into a 9-inch pie dish on both the bottom and sides. Evenly disperse the dough around the dish as well as you can and smooth the dough out with the rubber spatula.
- Par bake the crust for 10 minutes if the filling you’ve chosen will be baked again. If you are filling with a no-bake pie filling then bake the crust for 12-15 minutes until golden brown.
Keywords: gluten free pie crust, gluten free pie crust recipe, gluten free vegan pie crust,
17
Shana says
This is magic. So flakey. Great taste, not coconutty…
★★★★★
Nicole says
Hi Shana! Isn’t it awesome?! Thank you so much for taking the time to leave a comment. I’m so glad you enjoyed this recipe!
★★★★★