Almond Flour Pie Crust (Vegan, Gluten-Free) (2024)

This Almond Flour Pie Crust is a simple vegan pie recipe, perfect for any sweet or savory pie. Plus, this almond flour crust recipe is also grain-free and gluten-free, so it’s fine for vegan paleo eaters!

Table of contents

Most classic crust recipes contain dairy and eggs (so they’re not vegan) as well as gluten (so they’re not gluten-free). The gluten-free pie crust recipes you can find are often not vegan, and the vegan pie crusts often contain gluten.

This gluten-free vegan pie crust covers both restrictions while remaining crusty and slightly flaky, with a delicious classic pie taste and texture. It’s the perfect crust for a gluten-free version of my Vegan Pumpkin Pie, Vegan Blueberry Pie, or Vegan Pecan Pie.

Ingredients and Substitutions

Here I am sharing a vegan, gluten-free pie crust recipe made with nourishing gluten-free flours, high in fibers and nutrients:

• Almond Flour – make sure you are using ultra-fine almond flour, not almond meal.
• Arrowroot Flour – can be substituted by tapioca flour with similar results. Both are paleo-approved and create a tasty vegan paleo pie crust.
• Lukewarm Water – don’t use cold water in this recipe! This is a vegan pie crust with coconut oil. Coconut oil solidifies below 73°F (23°C), so if you are using cold water, you will have oil lumps in your crust. Always use lukewarm water for this vegan almond flour pie crust recipe.
• Melted Coconut Oil – you can use refined coconut oil to avoid coconut flavor or use different oils, like light olive oil or avocado oil. Both are healthy options. You can also use softened vegan butter or vegan spread for a flaky crust.
• Salt or Unrefined Sugar – choose a pinch of salt for savory pie doughs or 2 tablespoons of sugar or coconut sugar for a sweet crust.

How To Make Gluten-Free Vegan Pie Crust

Classic pie crusts are not vegan simply because they often contain eggs or butter. However, there are plenty of options to make vegan pie crusts.

1. First, bring all the flours into a bowl and give it a good mix to combine. Then, stir in the melted coconut oil and lukewarm water.
2. Knead the dough with your hand (no need for a pastry cutter here!). The dough must be soft, slightly damp, but not wet or sticky. If needed, adjust the amount of water or arrowroot flour, adding 1/2 tablespoon of one or the other to achieve the right texture.

3. This easy grain-free pie crust recipe is made in 1 bowl with no need for a stand mixer or food processor. All you have to do is to bring all the ingredients together into a dough ball. Grain-free doughs are a bit sticky and can’t be in direct contact with the rolling pin. You must roll this pie crust between two large pieces of parchment paper or 2 silicone mats until it is as thin as a classic pie crust.
4. First, place a piece of parchment paper onto the benchtop. Then, place the dough ball in the center of the parchment paper and cover it with another piece of parchment paper.
5. Press the ball to flatten roughly and start rolling until it is as thin as your favorite pie crust.

6. Now that you have rolled the pie crust peel off the top pieces of parchment paper. Slide your hand under the first piece of parchment paper where the rolled dough stands.
7. Flip over onto an 8-inch or 9-inch pie pan or pie plate. I recommend greasing the pie dish before, and if you want to release this crust easily, use a removable-bottom pie pan. This pie crust is fragile, and you can have some cracks or holes that appear during the flipping process. Don’t worry too much about that.
8. Collect the pieces of dough on the sides of the pan to pat/press onto the pan sides and holes. To smoothen the crust, use the back of a spoon – I like to slightly wet the spoon with water to prevent it from sticking to the dough. I recommend prebaking the crust for any pie that requires a baked filling like pumpkin pie, apple pie, or quiche.
9. First, prick the crust base with a fork and prebake it for 7 to 8 minutes at 350°F (180°C).
10. Remove the pre-baked crust from the oven and pour the pie filling into the pre-baked crust and keep baking until the filling is set. To avoid having the sides of the pie crust brown too fast, you can cover the crust with foil or brush the sides with water.

Frequently Asked Questions

More Vegan Pie Recipes

If you love vegan, gluten-free pie recipes, I recommend trying some of the recipes below.

About Carine

Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.