Wheat Free Vegan Pie Crust

Total time1 hr 15 min

Prep time15 min

Cook time0 min

This flaky, buttery crust comes together with just a handful of pantry staples and a little cold-butter technique that makes all the difference. Cutting the frozen butter into the dry ingredients creates those irregular, pea-sized pockets that puff into distinct, shattering layers once baked. A splash of ice water brings the dough together without overworking it, keeping the texture tender rather than tough. After a short chill, it rolls out smoothly into a wide, even circle that drapes into the pie dish with minimal fuss. Whether you're blind-baking it for a custard filling or building a double-crust fruit pie, this base holds its shape and crimps beautifully at the edges. It's a dependable, from-scratch crust to keep on hand for a wheat free baking rotation.

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Ingredients

8 servings

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
½ cup (1 stick) vegan butter, cut into ½-inch cubes and frozen for 15 minutes
3–4 tbsp ice water

Instructions

1
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
2
Add the frozen vegan butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — those uneven pieces are what create flakiness.

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