Easy Vegan Pie Crust (Oil-Free!)
This Easy Vegan Pie Crust is perfect for holiday celebrations. It only uses 6 ingredients, is oil-free, and can even be used for savory pies or quiches when desired.*Note that From Start to Finish is an estimate that includes 15 minutes to complete steps 1-5, and 30 minutes to refrigerate. This does not include bake time, as this will vary based on your pie recipe.
Ingredients
- 1.5 cups almond flour
- ¾ cup whole wheat pastry flour
- ¼ cup tapioca flour
- ½ teaspoon salt
- 2 tablespoon pure maple syrup - (omit if using this crust for a savory pie or quiche)
- 6-8 tablespoon nondairy milk - (I usually use almond milk)
Instructions
- Add almond flour, whole wheat pastry flour, tapioca flour, and salt to a bowl. Whisk to combine. Whisk in maple syrup (if using).
- Gradually add nondairy milk and continue to mix as you go, until the dough can be formed into a ball. The exact amount of milk you use will vary a bit depending on a number of factors (how dry your almond flour was, the humidity of your kitchen, etc), so you likely may not need the full 8 Tbsp. If it's still not forming a dough after 8 Tbsp, you can continue to add more if needed. (You may use a stand mixer on a low setting for this step if you'd like).Form the dough into a ball using your hands - it should be damp but not sticky. If it is sticky, add small amounts of almond flour as needed.
- Use a rolling pin to slowly roll out the dough on a silicone baking sheet (or parchment paper). Slow is key here - using a lot of pressure to roll it out quickly can cause it to break apart. If you do encounter any small cracks, you can dip your finger in some water and gently seal the cracks with your finger. Roll until it is slightly larger than your pie dish, and about ⅛ inch thick.
- Gently place your pie dish, facedown, on top of the dough. Flip your dough and pie dish over so that the dough is now lying on top of the dish. The silicone sheet (or parchment paper) should now be on top - peel it off. Use your fingers to gently press the dough into the pie dish. If you have excess dough around the edges you may carefully cut off any excess. If desired, add a design to the edges of your crust by pinching all the way around with your fingers or by making small indents along the edge with a fork.
- Use a fork to poke several holes in the dough along the bottom of the pie dish.
- Refrigerate for at least 30 minutes (now is a good time to make whatever pie filling you desire).
- Assemble and bake your pie according to pie directions. (See the notes below for some general recommendations).It is recommended to use a pie shield along the edge of your crust at the beginning of baking, and then remove about 20 minutes before the end of baking.
Notes
*Typically whole wheat pastry flour and all purpose flour can be swapped out interchangeably. However, I have not yet tested all purpose flour in this recipe, so I cannot yet say for sure if all purpose flour can be used here.
General baking guidelines:
*If you are instructed to FULLY cook your pie crust before adding your filling (as is required for any no-bake fillings), I recommend: 1) Line your pie crust with a piece of parchment paper and fill it with pie weights. 2) Bake at 375 for 12 minutes. 3) Remove the parchment paper and weights and continue to bake until slightly golden (usually another 10 minutes or so).
*If you are instructed to PARTIALLY cook your pie crust before adding your filling, it is recommended to line your pie crust with a piece of parchment paper and fill it with pie weights while partially baking. Follow pie recipe directions for temperature and time, as this will vary based on the pie recipe.
*This pie crust does best in recipes that call for an oven temp of approximately 350-400.
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