Healthy Vegan Pie Crust (Gluten-Free)
My vegan pie crust recipe is not only gluten-free and oil-free, but is made with healthy whole food ingredients. It's simple, flaky, and absolutely delicious!
Servings: 2 whole pie crusts
Calories: 1205kcal
Ingredients
- 2½ cups fine grained almond flour
- ½ cup brown rice flour
- ½ cup tapioca starch
- ½ teaspoon sea salt , see note
- ¾ cup cooked potato , see note
- 6-8 tablespoons water , see note
- 2-3 teaspoons cane sugar , optional if making a sweet pie
Instructions
- If baking pie, preheat oven to 350 degrees F / 175 C.
- Put flours, starch, and salt in a bowl. Whisk well to remove clumps and combine.
- Crumble potato in. Using a potato ricer works really well to break up chunks. Add in water. Using your hands begin to mix. Continue until a ball of dough forms. It shouldn’t stick to your hands but also shouldn’t be dry and cracking.
- Divide ball in half if making the full recipe.
- Flatten half the dough on a piece of parchment paper. I find this works best for when you transfer to a pie dish.
- Using a rolling pin, roll out until you get a circle a little but larger than your pie dish. It should be about ¼ inch thick. If needed, use a little bit of the brown rice flour to avoid the rolling pin from sticking to the dough.
- When done, roll the rolling pin over the dough as you wrap the dough around the pin (see post for photos).
- Put the rolling pin on one edge of your pie pan and slowly unroll removing the dough from the pin and over the pie dish. If some dough breaks off, that’s okay because you can easily press it back together into the dish.
- Using your fingers, press the dough into the pie dish pinching the top to make a scalloped like design.
- Fill as needed by the recipe (or bake if recipe calls for it).
- If baking it on it's own, I found that 25 minutes was perfect texture.
Notes
- I used a Yukon gold potato, but any other white potato will work.
- Do not boil potato to cook it or it will have too much moisture. I cooked it in the microwave but you can bake it too.
- Amount of water will depend on how moist your potato is. Start with 6 and add more to dough if needed.
- If making a savory pie, you can add more salt if you want.
- If making a sweet pie, add the sugar if you prefer, but it is not needed.
- This makes 2 pie crusts. Nutrition facts are for ONE WHOLE PIE CRUST, without filling. Divide by the number of slices you cut to determine the nutrition facts for one slice.
Nutrition
Serving: 1whole pie crust | Calories: 1205kcal | Carbohydrates: 111g | Protein: 34g | Fat: 78g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 787mg | Potassium: 457mg | Fiber: 19g | Sugar: 10g