Flaky Pie Crust

When you’re gluten and dairy free it can be hard trying to navigate how to make a pie crust that is flaky and buttery. Here is an amazing flaky pie crust recipe that is gluten and vegan!

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I have came to the conclusion that if your pie crust dough is moist and can sit easily in your hand in a ball it will be flakey. When the pie crust dough is not able to form a ball and stay in a ball easily it crumbles apart, it will make a crumbly pie crust that crumbles apart and is dry.

A more moist gluten and dairy free pie crust dough is better then one that is on the dry side.

Gluten Free Flour Blends

Let’s talk flours! I know there are a lot of gluten free flour blends that are considered one to one replacements for all purpose flour. I’ve found that only using a portion of the one to one gluten free flour blend and cutting it with rice flour works best! I have that recipe here.

When you use all one to one gluten free flour blend it changes the texture of the recipe you’re trying to make. I have found that my easy blend works best for all recipes.

Making Flakey Pie Crust

While making any type of pastry including pie crust you want to always have cold ingredients. The vegan butter or real butter and the water needs to cold before you start. I always have one I’ve cube in my water that I’m going to use in my recipe.

To begin making your crust you will need to measure the flour and salt and stir in a medium sized bowl.

Then you will add the cold vegan butter. If it is a stick of butter then I prefer to dice it before adding it to the flour. If the butter is in a tub then scooping it into a measuring cup then into your bowl works fine too.

Using a pastry blender or fork cut the butter in until it is coarse crumbles.

Next, you will slowly add the ice water. Once it is moist enough to form a ball and easily stay in a ball it is ready!

See how I can easily hold all the pie crust dough together in one hand and it doesn’t fall apart? This dough is moist and ready to be refrigerated! Divide it in half and wrap in plastic wrap.

Shaping The Crust

After the dough has sat in the fridge for about a half an hour I used half of it and quickly pressed it into the pie plate.

Most gluten free recipes say to roll the dough between parchment paper that has been lightly sprinkled with flour. That way works well too, but can sometimes lead to a more dry crust. Plus, pressing it down is down is so quick and easy and produces and delicious crust.

Using a fork poke several holes into the bottom of the pie crust.

Now your flaky gluten free and vegan pie crust is ready to be filled! Then you can use the other half of the dough to top the pie!

For the top of the crust I do roll it out between two pieces of lightly sprinkled, with flour, parchment paper. Then you peel off the top layer of parchment and plop down the crust on top of the filled pie and peel off the second layer.

I like to brush the top of the pie with almond milk and sprinkle with cinnamon sugar!

If you are not vegan traditionally pies are brushed with an egg wash. The egg wash does make a pretty shiny browned top. An egg wash consists of one egg and a tablespoon of water mixed well.

If you enjoyed this recipe follow my Baking board on Pinterest!

Here are some of my favorite gluten free flours!

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