This is the most amazing healthy pie crust in the world, and it’s foolproof! Perfect for sweet & savory pies or vegan quiche. Vegan/Gluten Free/Oil Free!
Meet my new favorite pie crust. I don’t even follow a gluten free diet, but this has become my go-to pie crust because it’s so easy and tasty! The process of preparing it is much simpler and more consistent than regular pie crust made with butter and shortening.
Most pie crusts need pie weights to help them not sink or puff up when you pre-bake them, but this one doesn’t need any help! It will stay put during pre-baking, making it perfect for no-bake pie fillings. You can use it for top and bottom crusts in my Vegan Pot Pie as well, just double the recipe.
Try it with Pumpkin Pie, Chocolate Pie, Strawberry Pie or Vegan Quiche!
How to make it
To prepare, make a flax egg (1 tbs ground flaxseeds + 3 tbs water) and set it aside to thicken. (The full amounts and instructions are at the bottom of the post, this is an overview with photos)
- Add almond flour, gluten free flour, sugar and salt to a large bowl.
- Pour in the flax egg and 4 tablespoons of water.
- Stir with a large spoon, adding 1-2 more tablespoons of water if needed. The dough should be moist, but not too wet, and shouldn’t crumble when squeezed between your fingers.
- Form the dough into a cohesive ball. If it’s too crumbly, add a bit more water. If too wet and sticky, add a little more gluten free flour. Place the ball of dough on a large piece of parchment paper or other clean surface sprinkled with gluten free flour.
- Push the dough flat with your hands, sprinkle with flour and roll with a rolling pin about 12 inches in diameter to fit a 9 inch pie plate.
- Carefully transfer dough to pie plate (I used parchment paper to flip it over). It won’t look perfect but that is fine, you can repair any tears or empty spots.
Gently push the dough into the corners of the pie plate, and use excess from the edges to patch any tears. Flute the edges. See this tutorial if you need help decorating pie edges.
Now it’s ready to be baked! Poke holes with a fork all over the bottom.
Baking Instructions
For no-bake pies: Bake for about 30 minutes until golden brown, then let it cool before adding the filling.
For cooked pies: Pre-bake in the oven for about 10 minutes, then remove, add filling (+ additional top crust if using) and bake according to the pie recipe instructions.
Can I make it ahead of time?
Yes! It can be made up to 3 days ahead of when you plan to use it when stored in the refrigerator. You can store it as a ball of dough, or pressed into the pie plate, ready to bake. Cover with plastic wrap.
It also freezes well. When ready to use, thaw overnight in the refrigerator, roll and bake as desired.
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Easy Healthy Pie Crust (Vegan/Gluten Free/Oil Free)
Ingredients
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 1 1/2 cups almond flour*
- 3/4 cup gluten free all purpose flour*
- 1 tablespoon granulated sugar (leave out for savory pies)
- 1/4 teaspoon salt
- 4-6 tablespoons additional tablespoons water
Instructions
- Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.
- In a large bowl, add the almond flour, gluten free flour, sugar (leave out for savory pies) and salt. Stir to combine.
- To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn't crumble; it should be moist but not too wet.
- Form the dough into a cohesive ball with your hands. If it's too wet, add a little more gluten free flour.
- Place the ball of dough on a large piece of parchment paper or other clean surface sprinkled with gluten free flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, then use a rolling pin to roll it into an even circle about 12 inches in diameter.
- Use the parchment paper or rolling pin to carefully place the dough into your 9 inch pie plate. It's okay if it's not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.
- With a fork, poke all over the bottom of the crust.
Baking Instructions
- For no-bake pies: Bake the crust at 350 degrees F for 30 minutes until golden brown. Let cool for 15-20 minutes before filling. No need to use pie weights, this pie crust will not shrink!
- For cooked pies: Pre-bake the crust for 10 minutes at 350 degrees F, then fill and bake as directed from whichever pie recipe you are using.
Notes
- The crust is best using fine almond flour, but almond meal works too.
- If you don't need the crust to be gluten free, you can substitute all purpose flour for the gluten free flour. I used Bob's Red Mill 1:1 Baking Flour.
- The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. It can also be frozen and then thawed before using.
- For a top and bottom crust pie (such as Vegan Pot Pie or a dessert pie with a top crust) simply double the recipe.
Nutrition
*This recipe was originally published Dec. 2017 and has since been given a makeover by slightly altering the recipe, making it work better and giving it new photos.
When trying a new recipe do not change/omit/add anything until you’ve made it at least once, as the author instructs you to. Always remember that a lot of testing has been done previously so that you don’t have to. Thank you Nora for all of the hard work you’ve put into these recipes which, in my opinion, are excellent. As a retired healthy cooking instructor I appreciate this site tremendously. Wishing you and your family happy holidays!
Your feedback really makes my day! I appreciate your validation of the time and effort that goes into creating recipes! A lot does go into recipe creations, and I love doing it and sharing my creations with others! Thank you for your wonderful feedback, and for using my site! Happy holidays to you and yours! Happy cooking!
My pie crust came our rock hard. So disappointed. Any guesses about why. I followed the recipe but wonder if I didn’t add enough water.
Sorry to hear it didn’t work out for you!
Thank you for this recipe. Looking forward to trying it. When making it for a unbaked pie do you need to poke and weigh down the crust like a traditional pie crust?
Yes, I recommend docking the bottom of the crust with a fork, but using pie weights isn’t necessary. Happy baking!
Hi Nora, wondering if I’m making your vegan pumpkin pie with this crust should I still pre bake for 10 mins? Thank you!!
I don’t think you will need to, no.
I found this recipe after searching forever for a gluten free, vegan pie crust that didn’t contain 2 lbs of shortening and/or butter. THANK GOD FOR THIS! I tried it for the first time and it turned out perfectly! Came together just like you said and was sooooooooo tasty. Perfect compliment to my sweet potato pie.
I’m so thrilled you found my pie crust recipe, and that you love it! Thank you for sharing your wonderful comments! Happy holiday cooking!
Hi There – I’m looking for a dessert for my dad’s 80th birthday celebration on August 8th. He is managing heart disease with diet, the main competent is NO FAT. The only problematic ingredient in this recipe is the almond flour. Can other flour’s be used? If so, what do you recommend? Thanks!!
I’m sorry, I haven’t tried it with anything else so it’s hard for me to say! Maybe try googling “fat free vegan pie crust” and see if you can find one that would work for him. Sorry I can’t be more helpful here!
Can you pls tell me what’s a flax egg?
Hi Caroline. A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. It’s 100% natural, vegan, and gluten free.
This pastry sounds great as I cook a lot and have family that can’t have Gluten or fatty pastry I will be making this for sure . Many thanks for the recipe.
You are welcome, Lona! Enjoy and happy cooking!
Can I just use normal flour?
Maybe for the gluten free flour, but it does need almond flour for fat.
So delicious, just as good as regular pastry but so much healthier, all my kids loved it.
So glad you and your kids enjoyed the healthy pie crust!
About to make it. There’s no oil or shortening?
You got it!
Hi!
I just made this for the first time with your vegan pumpkin pie filling. So far so good, (it’s still setting in the fridge) but I realised that I’m not sure whether this is meant to be taken out of the baking pan (I used glass) or left in it to serve?
I didn’t grease the pan, and the edges are definitely stuck to the pan, so I’m assuming it is served from the baking pan?
Thanks!
Yes, I would just serve it from the pan for sure, I always serve pies from the pie dish. Hope you enjoy it!
You are awesome for getting back so quickly! Thank you!
I just tried it, and quickly devoured two slices. So good, and I’m usually not even a fan of pumpkin pie! (I’m doing a practice run for someone who asked me to make a pie). So good and the crust is amazing! It didn’t crumble or go soggy.
Thanks for always sharing such great recipes that WORK!! 🙂
You’re welcome!
Can I just use more almond flour and omit the gluten tree all purpose flour? I guess that would be 2 1/4 cups flour. I’m also hoping to sub Stevia for the sugar.
I haven’t tried it with all almond flour. It might work, but I’m really not sure. Not a problem to sub stevia for sugar though.
Can I replace almond flour for rice flour, allergic to almonds
This recipe works because of the almond flour, so rice flour won’t work here, but you could make my regular vegan pie crust which is nut free.
Nora, I made this pie crust this afternoon and it came together just as you described. It rolled out like a dream and I was able to get it nice and thin using a marble rolling pin. It baked off beautifully and had a nice golden brown color. The taste is mild and very pleasant. My question is this, it is not flaky like a regular pie crust would be, which isn’t surprising since no oil or butter was used. But it snaps like a cracker more than like a pie crust. Is this how it’s supposed to be? It’s not a deal breaker for me by any means, but I am curious as to how it should “flake” or cut.
Thanks! I’m glad you enjoyed it. Yes, unfortunately it is not flaky like a regular pie crust, it is certainly a bit more dense and rustic. For the best texture possible, roll it quite thin. Hope that helps!
Love this crust after trying many… I modified it for a little more flavor… 1 TB avocado oil and 1/2tsp vanilla.
Should it be 1/2 c. Almond flour instead of 1 1/2? I had to add 2 c water to get dough to stick and I have a really large dough ball!
Hi! No, the 1 1/2 cups almond flour is correct. Did you also add the flax egg? You want the pie crust to be not too wet or it won’t bake up as well. You just have to incorporate it well, and add water as needed.
This is my go to crust recipe for any pie I make now! Thank you for such a perfect recipe again 🙂
You’re welcome!! Thanks for the comment!
Can I use All Purpose Flour instead of the Gluten free flour?
Yes you can.
Can I make small sized pies??
Sure!
I can eat eggs so is it alright to use an egg instead of the substitute?
It would probably work but I can’t be sure as I haven’t tested it.
Hi Elizabeth. Did you test is using an egg?
Made this for a Hanukkah celebration. Some guest were kosher, some were vegan and some were gluten -free. Everyone was pleased and LOVED it!!!
(As did the remaining guest, without any dietary restrictions!)
That’s so great! Thanks for letting me know.
Do you have a good no-nut substitute for almond flour? My boyfriend is gluten, dairy, egg, soy, and nut free and it’s almost impossible to find a good pie crust recipe!
Shoot I really don’t know if there is a good sub for this particular recipe, since I have never tried it with anything but almond flour. Sorry! Maybe try googling a gluten free vegan pie crust, look for one with a gluten free flour mix.
Maybe try a chickpea flour pie crust recipe. I have started cooking with chickpea (besan) flour and am very pleasantly surprised. I get my flour from an Indian grocery store.
Will this work for a butter tart or is the crust too unstable.
It really works better for a whole pie, I think it would be frustrating to use it for butter tarts.
Can you use this crust for a no-bake pie? So bake it, let it cool, and then fill it with a no-bake filling?
Yes, it will work great for a no-bake pie filling. Just bake it for 10-12 minutes, then let it cool and fill it.
That’s what I am doing. Bake it, then cool. Fill with no bake filling, let set or put in fridge.
Can you double this recipe to make a two crust pie, or can it only be used for one crust pies? Also, must you bake it before filling the pie or can it be cooked after it is filled/ I am considering using this for both a pumpkin pie (which with a traditional recipe says to pour the filling in an uncooked crust and then bake it) and an apple pie which would need two crusts.
Unfortunately, this pie crust only works as a bottom crust. I haven’t had success with it as a top crust. It doesn’t behave like a normal pie crust, it’s more mushy and needs to be pressed into the pan. I’m guessing you need gluten free, but if not I have this pie crust recipe as well that would work for two crusts.
What sort of pie pan do you use?
I made this recipe since it was recommended for your vegan banana cream pie recipe, and found it extremely difficult to cut through.
The flavor is great, and because there is so much fat (and calories) in the banana cream pie the healthy crust is preferred… so I really want it to work.
Just a 9 inch pie pan, ceramic or glass. If it was really hard to cut through, it probably was just a bit too thick on the bottom. Try to roll it thinner and you won’t have that problem. It sounds like it was just too thick. Hope that helps!
So simple and delicious. Great recipe!