Pie Crust - Vegan and Gluten-free




About: Specializing in sewing, soldering and snacking. More stuff I do... I teach an interactive fashion and textile class called Wearable and Soft Interactions at California College of the Arts. www.wearablesoft...

When ever I go to a potluck, there are gluten-free and vegan diets. Usually choosing to bring the dessert, I prefer to bake vegan and gluten-free when I can, how can you deny anyone pie! Many sweet pie fillings are already vegan and easily made gluten-free, but the crust can be a challenge. I've tried a few different recipes, this is by far the best. It's a combo of found recipes with tweaks I've made along the way. It will not crumble! That's always been an issue for me, till now. This pie crust is super moist, making it easy to work with, and delicious.

Step 1: Ingredients + Tools


  • 1 1/2 cup gluten-free flour (I use the listed mix of gluten-free flours)
    • 1/2 cup almond
    • 1/2 cup rice
    • 1/2 cup coconut
  • 1/2 tsp xanthan gum
  • 1 tbsp sugar (less or more to taste)
  • 1/2 tsp salt
  • 4 tablespoons cold butter alternative (I use Earth Balance)
  • 3 tablespoons vegetable shortening
  • 4 tablespoons ice cold water
  • 1 teaspoon apple cider vinegar
  • additional shortening for pie dish


  • parchment paper
  • rolling pin
  • whisk

Keep the butter, shortening and water cool in the refrigerator until use.

Step 2: Dry Ingredients

Whisk all the dry ingredients together until well blended.

Step 3: Cut in Butter

Cube the butter and cut it and the shortening into the flour mixture with a fork. Do this until the mixture appears crumbly.

Step 4: Wet Ingredients

Stir in vinegar and water using a fork at first, then knead with clean hands until incorporated. Start with 4 tablespoons of water. If the dough isn't sticking well, add water 1/2 tablespoon at a time.

Step 5: Chill and Roll

Wrap the dough tightly and chill it in the fridge for 30 minutes.

Lay down a sheet of parchment paper and take the dough out of the fridge. Place a second sheet on top and roll out to the size of your pie pan. The thickness can vary slightly, I rolled mine out to about 3/16".

Step 6: Transfer to Pan

Grease the pie pan to prepare for the crust.

Take the top sheet of parchment off, the bottom sheet is used to transfer the crust to the pan.

Use the paper to flip the crust over quickly into the pan. Gently push middle and lift the paper off. Mend any creases or breaks with your fingers.

Prick the bottom of the crust with a fork, to prevent the bottom from bubbling up in the oven. Bake according to your pie recipe.



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    10 Discussions


    2 years ago

    A truly wonderful Gf & vegan pie crust recipe! I love it! ??????


    3 years ago

    Is the vinegar in the mix for flavour or for other reasons?

    6 replies

    Reply 3 years ago

    I've been told that a small amount of vinegar is what's needed to trigger the xanthan gum into forming gluten-like strands when mixed/kneaded-- and any acid will do-- otherwise it just reforms back into a singular solid mass over time. You'll frequently see a small amount of vinegar in any gluten-free recipe involving xanthan gum (including pasta), and you only need VERY LITTLE of each. But if you omit the vinegar, you'll get a very different consistency.

    By the way, if you ever spill xanthan gum powder, use a DRY means to clean it up first (like a small dustpan). It's a horrible mistake to use a wet sponge, and if you want to see why, sprinkle a pinch of the dry powder into your hands and then try and wash it off... I once had a little spill into my freezer (where I store it), and wow, that was a slimy nightmare to clean.


    Reply 3 years ago

    I had some go out of date so disposed of it in the sink to wash down the plughole! Yer, not alot more to say about that from me. The plumber on the other hand!


    Reply 3 years ago

    The acid in the vinegar prevents long strands of gluten from forming. Makes a more tender pastry.


    Reply 3 years ago

    That's interesting, thanks.


    Reply 3 years ago

    I've read that it's there to improve to texture and malleability. The xanthum gum and vinegar both help the dough to be tender and flaky, while tightening it up, if it's too soft. I haven't tried this recipe without vinegar, it would be interesting to try to see the difference. I just stuck to it and never looked back!


    Reply 3 years ago

    That seems irrelevant since it's gluten free. It's too small an amount to add any flavor. It's a legacy item from a recipe that has gluten.


    3 years ago

    Do you really have all of those allergies, or are you just doing it because you think its healthy? There is nothing unhealthy about gluten or soy and it seems like a pain to restrict their consumption unless you are allergic to both.

    1 reply