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Gluten Free Vegan Pie Crust


organic peach pie

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!


Organic Ontario peaches

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, savouring 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!

I recently wrote you a love letter about the horrors of ‘vegetable oil’ based Crisco (what I call #barftown). 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 pie solution. This my friends, is the solution. Is it light and flakey like a crust you’d make out of processed, cancer causing, pesticide ridden fat? Nope. Not in the least. Can you get past that and join me anyway?

You can. I know you can!

Here a present to you my updated version of this recipe. It’s been cleaned up a little over the years, but this is the best crust I have ever created that will hold together, bake up just firm enough but not too hard and not too soft and really, 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.


Everybody Loves Gluten Free Vegan Pie Crust

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Organic Ontario peaches

Pie Filling

  • Author: Meghan Telpner


What’s a delicious gluten-free vegan pie crust without a fruitful, delicious filling?


  • 5 cups fresh fruit, cut up to desired size (some like chopped, others in thin slices)
  • 2 tbsp arrowroot starch
  • pinch of sea salt
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar / dry sweetener of choice
  • 2 tsp vanilla extract


  1. Combine dry ingredients until well mixed
  2. Combine all ingredients together and set aside.
  • Category: Desserts


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Gluten-Free Vegan Pie Crust Recipe

Gluten Free and Vegan Pie Crust

  • Author: Meghan Telpner
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x


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!


  • 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)
  • 1/2 cup water
  • 1/4 cup cider vinegar


Pie Crust

  1. Lightly oil a 10 inch pie pan
  2. In a bowl, combine you flour blend, sea salt and sugar choice
  3. In a blender or large mixing bowl with wisk, combine oils, water, and cider vinegar
  4. 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.

Pie Construction

  1. Divide dough in half and keep one half covered with a cloth (to keep it from drying out)
  2. Roll out the other half between two sheets of parchment.
  3. 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).
  4. Fill crust covered pie plate with peach/fruit mixture
  5. Roll out the second ball of dough and cover the pie, or cut into ribbons and lay across pie in alternating directions.
  6. Use your artful skills to pinch the edges how you like them.
  7. If covering the pie completely, make slits in the top of your pie to let the steam out.
  8. Chill pie in the freezer for 30 mins.
  9. Pre-heat oven to 350
  10. Bake the pie in the oven for about 45 minutes.
  11. Allow to cool and then dive in!


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


14 responses to “Gluten Free Vegan Pie Crust”

  1. Lindsay at Kitchen Operas says:

    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!

  2. Laura says:

    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!

  3. Laura says:

    have a question, can i use this crust for the pumpkin pie, too? would it bake ok with the pumpkin mix?

  4. Natalie says:

    If I wanted to bake this pie crust without filling, can you suggest what temp and for how long?

  5. Nell says:

    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.

    • veronique says:

      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

  6. Pearl says:

    This will also be an important factor in deciding the kids’ party
    themes. Kryptonite Kool Aid – serve green Kool Aid and be
    sure to warn any party going Supermen. Ask the children to sit in a circle and when the music starts,
    the child’s birthday than other children in a single package,
    and it went around the circle.

  7. Top 50 Gluten-Free Blogs says:

    […] Fave Recipe: Meghan’s gluten-free vegan pie crust recipe is perfect for all […]

  8. Meghan says:

    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!

  9. Parsley, Sage, Rosemary and Thyme | says:

    […] 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 […]

  10. Natalie says:

    Do you chill this pie crust at all first before rolling it out, or is it better not to?

  11. Tsu-Ching Yu says:

    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!

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