It is the season my friends. The season of all things fruitastic and I can tell you that I am LOVING the bounty! I can’t get enough of all these local organic plums and peaches and wild blueberries and cherry tomatoes and, and, AND! That’s why I’m sharing a great way to use them – a gluten-free vegan pie crust with fruit filling.
The best way to enjoy the first is fully naked – the fruit, not you (though feel free). I’m talking about giving it a nice rinse and biting in, savoring that juicy mess.
I often find myself so enchanted with all this fruit that the only option I have is to freeze a load of it and bake the rest. So that’s what I did!
Many people like to use Crisco for their pie crusts, but that’s not an ingredient I recommend. Now, I wouldn’t make you forgo your granny’s fave secret for flakey pie crust and leave you dried out and crumbling without a super gluten-free vegan pie crust solution. This my friends, is the solution. Is it as light and flakey like a crust you’d make with Crisco? Nope. Not in the least. Can you get past that and join me anyway?
You can. I know you can!
Here I present to you my updated version of this recipe. It’s been cleaned up a little over the years, but this is the best gluten-free and vegan pie crust I have ever created that will:
- hold together
- bake up just firm enough, but not too hard and not too soft
- be the perfect outfit to dress up these peaches, or any other fruit for that matter
For the record, this recipe also doesn’t contain any weird soy modifiers, binding agents or suspect oils. Just goodness.
Enjoy!
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Gluten Free and Vegan Pie Crust (With Fruit Filling)
- Total Time: 1 hour 15 mins
- Yield: 8 1x
Description
You’ll want to keep this one in your back pocket. Feel free to swap out the suggested pie filling for one of your favourites!
Ingredients
For the Pie Filling
- 5 cups fresh fruit, cut up to desired size (some like chopped, others in thin slices)
- 2 Tbsp arrowroot starch
- 2 Tbsp coconut sugar/dry sweetener of choice
- 2 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of sea salt
For the Pie Crust
- 1 cup brown rice flour
- 1/2 cup chickpea flour
- 1/2 cup buckwheat flour or all purpose gluten-free flour
- 1/4 cup arrowroot starch
- 2 Tbsp coconut sugar/dry sweetener of choice
- Pinch of sea salt
- 1/4 cup coconut oil
- 1/4 cup olive oil (or ghee if you love it and don’t need this pie to be vegan)
- 1/2 cup water
- 1/4 cup cider vinegar
Instructions
- First, prep your filling: combine all filling ingredients together and toss.
- Lightly oil a 10 inch pie pan.
- In a bowl, combine your flours, sea salt and sugar choice.
- In a blender or large mixing bowl with whisk, combine oils, water and cider vinegar.
- Pour oil mixture into dry ingredients and get on in there with your hands until well mixed (but let’s not overdo it here). Dough will be a little moist.
- Divide dough in half and keep one half covered with a cloth (to keep it from drying out).
- Roll out the other half between two sheets of parchment.
- Carefully place the dough in the pie plate. (This may tear a little but it’s the underside so no one will see it anyway).
- Fill crust-covered pie plate with peach/fruit filling mixture.
- Roll out the second ball of dough and cover the pie, or cut into ribbons and lay across pie in alternating directions.
- Use your artful skills to pinch the edges how you like them.
- If covering the pie completely, make slits in the top of your pie to let the steam out.
- Chill pie in the freezer for 30 minutes.
- Pre-heat oven to 350 degrees (you can start the oven as the pie is still chilling).
- Bake the pie in the oven for about 45 minutes.
- Allow to cool and then dive in!
Notes
This pie filling and crust use minimal sweetener. If you are new to this kind of pie, you may wish to add more sugar to the mix.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Desserts
Keywords: pie, vegan pie, gluten-free vegan pie crust, gluten-free pie crust, vegan pie crust, gluten-free pie, gluten-free baking
14 responses to “Gluten Free Vegan Pie Crust (With Fruit Filling)”
This really is a gluten-free vegan miracle!!! THANKS Meghan for sharing, I simply can’t wait to try this one with all the gorgeous summer stone fruits!
You my dear, are most welcome!
I am super excited to try this for Thanksgiving! Gluten free pie crusts are really hard to make so that they hold together. Thanks for the recipe!
have a question, can i use this crust for the pumpkin pie, too? would it bake ok with the pumpkin mix?
I think it would!
If I wanted to bake this pie crust without filling, can you suggest what temp and for how long?
I just finished making this, but curious as to why my raw dough is dark in comparison, and my baked crust looks nearly like chocolate – it’s not burnt.
its brown porbably because of the coconut sugar, that stuff turns everything brown, i only use it in dark cakes, for everything else i use xylitol, it’s white
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[…] Fave Recipe: Meghan’s gluten-free vegan pie crust recipe is perfect for all […]
FINALLY a gluten-free AND vegan pie crust that’s actually a close match to the actual thing! I might even say I prefer this more knowing there’s no #barftown (as you say, Meghan) ingredients. Wicked recipe!
★★★★★
[…] a delicious mushroom, lentil and walnut tourtière, paired with Meghan Telpner’s fabulous Gluten Free Vegan Pie Crust Recipe minus the sugar. There is a gorgeous mushroom consommé recipe in Vegan Secret Supper, which […]
Do you chill this pie crust at all first before rolling it out, or is it better not to?
Really good crunchy crust! Substituted rice flour for Amaranth flour, used only coconut oil and enough liquid to combine. Made a dozen pumpkin mini pies!
★★★★★