Perfect Vegan Gluten-Free Pie Crust

You know those moments when all of a sudden you realize that you’ve totally rocked something out?  Moments when skipping and singing “by jove, I’ve got it” don’t seem unreasonable, when all things vegan and gluten-free seem possible?  Well, I had one of those moments the other day, and let me tell you, it rocked.

Granted, it’s pretty ridiculous since I’d only tried a g-f pie crust once before, but, on my second try, I really really really think I’ve got it.  The crust worked just like any other gluten-filled one–it chilled the same, it rolled out the same, it was pliable and easy to work with, and, after it baked, it flaked just like my favorite recipe (and wasn’t crumbly at all).  It was just darn delicious.  And, as R. pointed out, when you expect second best as a celiac, it’s pretty awesome to eat something 100% delicious by any standards.

I used the pie crust in individual-sized Asian pear, apple galettes.  I’m not sold on the pears, they certainly take longer to cook down, but the combination of flavors worked really well.  For the recipe for the galette, follow this one–the only difference is that I made them individual size (six in total) and I didn’t make the glaze for on top.  Just pears, apples, crust, a little bit of sugar, and a little bit of melted Earth Balance.  I may have eaten pie for breakfast two days in a row…

Perfect Vegan Gluten-Free Pie Crust

¾ c Bob’s Red Mill all purpose gluten-free flour
¼ c brown rice flour
¼ c besan (chickpea flour)
¾ tsp guar gum
½ tsp salt
½ tsp raw sugar
½ c Earth Balance
¼- ½ c ice water

::note:: this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Mix flours, guar gum, sugar, and salt in a large bowl; add the EarthBalance in tablespoon chunks, and use a pastry blender to blend until the mixture resembles coarse meal.

Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a ball. Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Roll out and use as a pie or galette crust!

27 Responses to “Perfect Vegan Gluten-Free Pie Crust”
  1. chow vegan says:

    Looks delicious! Congratulations on nailing the recipe on the 2nd try! Well done! :-)

  2. Sal says:

    awesome, i’m not great with gluten free baking but this looks really good.

  3. cookingforaveganlover says:

    wow that looks incredible

  4. VeggieGirl says:

    THANK YOU!!!! Love this.

  5. This looks AWESOME! Congrats on the super duper cook success. Can’t wait to try it for myself. Stunning picture, making my mouth water for sure!

  6. Monica Shaw says:

    Wow, that DOES look perfect. I’m on an apple kick at the moment – this has inspired me!

  7. fortheloveofguava says:

    mmm… **clicks heels and skips away with galette**

  8. jessy says:

    squeeeeeeeeeeee! hooray for the perfect vegan gluten-free crust, Jes! it looks absolutely divine! pie for breakfast = the best.

    we have a ton of frozen blackberries in the freezer that we picked over the summer (from the field behind our house) – gluten-free blackberry pie here we come!!!

  9. Barbara says:

    That does look perfect, Jes. Pie for breakfast is one of my favorites!

    And good luck on your forum at the library. That is a great thing to do for the community. You rock.

  10. Amanda says:

    I just need an excuse to make pie to try this out! Luckily a pile of apples on the counter provides just that!

  11. Deliciously crispy! I love the Cupcake Punk definition of galette on your other post! :D

    Mr. Wing-it is on a low-sugar diet, so little apple galettes sound like a great treat for the poor guy!

    Thank you for your awesomely sweet comment, Jes! You’re just too kind! :)

  12. Fantastic! I am passing this along to my gluten-free coworker.

  13. Allyson says:

    I really enjoy how you chose to use this beautiful crust. It looks divine. yum. very yum.

  14. BitterSweet says:

    Gluten-free pie crust seems like an amazing feat… Especially amazing since you’ve pulled it off so well!

  15. Brisvegan says:

    Your food looks great but I am going “OMG Squirrel!” We don’t have them here. That one looks so cute!

  16. This looks fantastic. Must try that crust!

  17. Mary says:

    Hi Jes, that crust looks great! I’m vegan and newly diagnosed with celiac, and I’m on a quest for a viable pie crust. Yours looks like it was a success! Which GF all-purpose flour did you use? Chickpea flour has a pretty strong taste that might not go so well with sweet fillings. Were you able to taste it in the crust?

    Thanks so much for posting this, I can’t wait to try it.

  18. kittee says:

    i also want to know what kind of xgfx flour mix you used, cuz i hate bob’s and otherwise this looks just like the one i’ve tried twice already, but with more xanthan gum. booop.

    mine is:
    # 1/3 cup toasted hazelnuts, cooled (I left the skin intact)
    # 1 cup flour (plus a little bit more in case your dough is wet like mine was)
    # 1 teaspoon unbleached granulated sugar, plus more for sprinkling
    # 1/2 teaspoon salt
    # 1/2 cup (1 stick) Earth Balance, cold cold cold and cut into a small dice
    # A smidge of ice water, it might not be necessary

    • Jes says:

      Oooh, I like the hazelnuts! I use Bob’s, actually. Have you tried guar gum instead of xanthum? I’ve found that it works better than the xanthum, less goopy more hold-things-togethery. I also found that a moister dough works best, chilled for only an hour, maybe a bit less, rolled out on parchment for easy moving. I can’t think of any other tricks though. I’ll be trial running this recipe more in the next few weeks so I’ll see how it goes!

  19. Mary says:

    I made this tonight and it was amazing! I used xantham and 1/2 cup Earth Balance for two crusts (I doubled the recipe). I made a chickpea pot pie with a top and bottom crust and it was glorious. Thanks for posting this recipe, it will be my go-to crust from now on!

  20. Elle says:

    You, my friend, have hit the jackpot on this one. I may be a few years late on discovering, but GOOD WORK! I changed only the flour blend. It was so easy to work with it makes me actually want to bake pies again. Thanks heaps.

Check out what others are saying...
  1. […] Cupcake Punk has rocked out a XgfX pie crust, just in time for those winter gatherings with the family. […]

  2. […] Dough for a double pie crust (I’ve had success with this gluten-free recipe) […]

  3. […] one-use-for-it-cherry-pitter in sight. I, feeling the creative challenge bug, happened upon a nice pie crust recipe from the Cupcake Punk herself, who I was thrilled to meet at the market on Saturday. Add in a […]

  4. […] lastly, this one from Eating Appalachia, it has a few different flours, like chickpea, that gives it a deep golden […]

Leave A Comment