Can I substitute the almond flour in this recipe?

Yes, the recipe notes that other seed or nut flours can be used as an alternative to almond flour if preferred.

How do I prevent the pie crust dough from sticking to my hands?

Wet your fingers before pressing the dough into the pie plate; this technique helps prevent sticking and allows for firm, even pressing.

What should I do if the dough consistency isn't right?

If the dough feels too wet, add more almond flour one tablespoon at a time. If it feels too dry, add maple syrup one teaspoon at a time until the desired consistency is reached.

What size pie plate is this recipe designed for?

This recipe is specifically designed to line the bottom of a 9-inch glass pie plate.

Can I use a different oil instead of coconut oil?

The recipe specifically calls for melted coconut oil, which contributes to the dough's consistency and flavor. Substituting might alter the texture, so it's best to stick to coconut oil for the intended results.

5 years ago

Pie Crust
[Vegan, Gluten Free]

Name: Pie Crust [Vegan, Gluten Free]
Cook time: 30 min
Yield: 1 pie crust
Ingredients: 1 3/4 cup (196 grams) almond flour (or other seed or nut flour); 1/3 cup (40 grams) tapioca starch; 1/2 teaspoon sea salt; 3 tablespoons maple syrup; 4 tablespoons coconut oil, melted

MW By: Maggie Wescott

Author Bio

Maggie Wescott is a chef, cooking instructor, and recipe creator and manages Alternative Dish. She... Read More

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A perfectly pressed vegan and gluten-free pie crust, made with almond flour and tapioca starch, ready for filling in a 9-inch glass pie plate.

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Discover more recipes with these ingredients

Pie Crust [Vegan, Gluten Free]

1 pie crust

Dairy Free

Vegan

This gluten free pie crust is also grain free and refined sugar free. It is a quick and simple crust that can be used in place of any pie crust in your favorite recipes!

Ingredients You Need for Pie Crust [Vegan, Gluten Free]

1 3/4 cup (196 grams) almond flour (or other seed or nut flour)
1/3 cup (40 grams) tapioca starch
1/2 teaspoon sea salt
3 tablespoons maple syrup
4 tablespoons coconut oil, melted

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How to Prepare Pie Crust [Vegan, Gluten Free]

Line the bottom of a 9-inch glass pie plate with parchment paper, or lightly grease with oil.
In a large bowl whisk together the almond flour, tapioca starch and sea salt.
Using a rubber spatula, mix in the maple syrup and then the coconut oil. Mix until a stiff dough forms. It should feel similar to cookie dough. If the dough feels too wet, add more almond flour a tablespoon at a time. If it feels too dry, add maple syrup a teaspoon at a time until desired consistency is reached.
Crumble the dough into the prepared pie plate. Wet your fingers to prevent sticking and then firmly press the dough evenly up the sides of the pie plate using your fingertips. Leave enough dough in the middle for the bottom of the pie crust. When the sides are complete, use the palm of your hand or the bottom of a measuring cup to firmly flatten the remaining dough onto the bottom of the pie plate. The pie crust is ready to be used in your favorite recipes!

Notes

This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning. If the recipe calls for blind baking I have found I don't actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed. To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown. Allow to cool before filling.