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This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Perfect for Pies, Quiches, and more!
A 3 Ingredient Pie Vegan Pie Crust that’s dense, chewy, and crispy, but actually good for you?!
Let’s just get right into it…
First, add some Almond Flour, Tapioca Starch, Flax Egg, and Salt to a bowl.
Give everything a good mix…
And then you have your dough!
You can now wrap this dough up and keep in it the fridge for later, or pre-bake the pie crust to use in another recipe (pre-baking allows prevents the bottom from getting soggy once liquid ingredients are poured on top of it). I’ve found the best way to do this is to place the ball of dough between two sheets of parchment paper,
roll it out until it is wide enough to fill your pie tin,
then remove the top layer of parchment paper and flip the dough + tin over.
At this point, all you have to do is remove the top layer of parchment paper, mold and shape the pie crust to your liking, and poke some holes into the dough with a fork for ventilation. The Almond Flour has enough natural oil in it to prevent the crust from sticking to the tin – so no need for greasing!
Pop the filled pie tin into the freezer for 20 Minutes, then into the oven it goes! Easy as pie 😉
If you’re looking for some pie-fillers, I’d highly recommend this Vegan Blueberry Pie or these Spinach and Mushroom Crustless Quiches (cut the recipe in half though!)
Also, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Print3 Ingredient Pie Crust
This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Perfect for Pies, Quiches, and more!
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 minutes
- Yield: 1 Pie Crust 1x
Ingredients
- 1 ¼ cup Fine Almond Flour (I like Bob’s Red Mill)
- ⅓ cup Tapioca Flour or Arrowroot Powder
- 2 tbsp Ground Flax + 5 tbsp Water
- 3/4 tsp Salt
Instructions
- Combine the Ground Flax with Water in a small bowl, and let sit for 5-10 minutes to thicken.
- In the meantime, whisk the Almond Flour, Tapioca Flour, and Salt together in a medium to large bowl.
- Add in the thickened Flax, and mix until a dough forms. You can start out mixing with either a spatula or fork, but will eventually need to use your hands. The dough should be damp, but not stick to your fingers (if it is, add in 1 tbsp increments of Almond Flour until the texture is as desired).
- Place the ball of dough between 2 sheets of parchment paper, and roll the dough out until it becomes wide enough to cover the base of your pie tin. Peel off the top layer of parchment paper, and gently place your pie tin on top of the dough. Flip the tin over, and remove the other sheet of parchment paper, which should now be on top.
- Use your fingers to press the dough evenly into the pie tin (it should be damp, but not sticky). Poke several holes in the dough using a fork. Place the pie tin in the freezer for 20 Minutes; during this time, turn the oven on to 400F.
- Cover the dough with Foil and pie weights (or dried beans), then bake for 15 minutes. Uncover, then use the pre-baked pie crust in any recipe of your choosing!
Notes
- I have not tested this recipe with any other flours, and thus cannot recommend substitutions.
- Ground Flax may be substituted with Ground Chia Seeds, but not Whole.
- This dough can be made ahead of time and stored in the fridge for up to 3 days prior. I would suggest wrapping it tightly in Syran Wrap, so it does not lose any moisture.
Want to save this 3 Ingredient Pie Crust for later? Pin the recipe to your Pinterest boards:
The top portion of the crust was very hard to cut through after pre-baking and then baking with the asparagus and mushroom quiche recipe. I even covered the edges when baking the quiche. Delicious though!
I use silicon mats to roll the dough out instead of parchment paper. Works great!
Thank you for the tip, Brenda!
Do you have to use a glass pie pan or can I use a metal tart pan or pie pan? Does it matter when making strawberry rhubarb pie?
You can use a metal pie or tart pan. Glass heats up more slowly and evenly than metal, so I would recommend reducing the cook time.
How well will it freeze after baking a pumpkin pie in them? Planning to make mini pumpkin pies in muffin pan for my kids… thx!
Yes, you can freeze the mini pumpkin pies made with the 3 Ingredient Pie Crust. After baking, let them cool completely, wrap each one tightly, and store in the freezer. When you’re ready to enjoy, simply thaw in the fridge or reheat. They should stay good for 2-3 months in the freezer. Enjoy!
This looks great. If I’m making it to go with your chickpea pot pie should I double this recipe in order to get a crust for the top?
that would be a great idea
Hello. Sounds nice. What’s the idea with the flax? I notice you call it flax egg, but this is ground flax seed, yes?
A flax egg is a vegan substitute for eggs in recipes that is made by mixing ground flaxseed with water. When mixed with water, the ground flaxseed becomes a gelatinous mixture that can be used as an egg replacement in baked goods such as muffins, cookies, and pancakes.
Once I pre bake pie crust can I leave it out on the counter if I am using it only the next day or should I refrigerate it?
I’d recommend just making the dough ahead of time and storing it in the fridge covered in Syran Wrap and then pre baking it when you are ready to make your pie. If you pre bake the crust too far in advance, is might dry out or loose some of its crispness.