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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:
I love this pie crust recipe! Thank you so much!
I am wondering if you think it would work for a gluten free empanada dough…?
We haven’t tried that, so not exactly sure how it would turn out. Having said that, so long as the dough feels like it will be pliable when rolled out thinly it could totally work! Might just need a little tweaking on the ratios.
This was the easiest and most delicious pie crust recipe. I needed a crust for my chicken pot pie and decided to give this a shot. It turned out perfect and was so delicious. I ran out of flax seed so I actually used two egg replacements from Bob’s Red Mill. Then placed on my pie after freezing and baked for 30 minutes at 350. Thanks for the great recipe!
★★★★★
Awesome! Glad you were able to do a quick substitute, thanks for stopping by!
I used this dough to make your chickpea pot pie. The flavor/texture of the filling was excellent, but I had a little trouble with the dough itself. It came together well but got quite soft/sticky when I was trying to roll it out. It tore in several places when I was trying to roll it and get it into the pie plate, even though I rolled out the dough between parchment paper sheets. Next time, I think I’l chill it for 10-15 minutes after rolling it out to firm it up before trying to put in the pie plate. Despite these issues, the nutritional stats are so great that I’ll definitely be trying the dough again!
★★★★
Glad you enjoyed it! Give chilling a try next time for sure.
I can’t wait to try this recipe! You have some really amazing vegan recipes on this blog and it’s my #1 go to! I did have prolly a silly question but I noticed in the recipe instructions about using a pie weigh or dried beans …does that go in while cooking or while in the freezer. I have no baking knowledge lol ????♀️
It goes in while baking – this is to prevent the bottom of the crust from bubbling up and keeps it level!
Made this today (with the quiche recipe) and it was delish. I didn’t have almond flour and instead I blended raw almonds (in a high powered blender) until it turned into a powder/flour and before it turned into almond butter! I blended up one cup of almonds and that produced about 1 1/4 cup, as the recipe calls for. The dough turned out sticky for me and instead of using a rolling pin to roll it evenly, I just pressed it into the pan directly. But the end result was really tasty! Thanks Caitlin, you’re a genius!
★★★★★
Awesome – good to know that almonds work in a pinch!
This pie crust is a game changer! It’s the easiest thing in the world to make, and I have made a couple recipes with it so far and it works really well for sweet and savory dishes. 5/5 would recommend.
★★★★★
So happy to hear that, Christina!
Hi Caitlin, is it possible to freeze the dough for up to one week? I’m going to make your delicious looking quiche. Thank you for this beautiful looking recipe!!!
Yes, that should be fine!
Hi Caitlin, looks great but I can’t have almonds or walnuts, all other nuts are ok. If you have any thoughts for an almond substitute in the nut family, please let me know. Thanks!
I believe you can purchase Cashew Flour now, and that should work!
Can i use whole flax seed???
No, they need to be ground in order to evenly distribute and help “gel” up the dough. If you have a high-speed blender, you can blend up the whole seeds first and then measure the ground from there!
Wow I’ve been searching far and wide for a vegan oil free pie crust! So excited to try this out thank you for all the amazing recipes (:
★★★★★
Yay! Enjoy x
I have almond flour but it doesn’t say fine. Can I just puked through my blender to get it fine as needed?
Possibly, but I’m not sure – as long as it is not Almond Meal, I think it should work
Hello
Can I use this pie crust for a quische type of dish;
For example sweat potato,eggs and feta filling?
How much should it bake in the hoven?
It works well for both sweet and savory applications! Pre-bake is 15 minutes at 400F after about 20 minutes in the freezer to set. You can follow the full instructions here.
Hi!
How big should the pie tin be?
I would recommend using a 9″, but it can be stretched a bit if the tin is larger!
Can I use coconut flour instead?
★★★★★
No, it does not work the same way and I would not recommend any flour substitutions for this recipe
I am wondering about pie tin size?
9″ is best!
I was wondering if oat flour would be okay in this recipe?
No, it will not work
I see you use a glass pie pan. If freezing 20 minutes before baking then putting in hot oven, won’t the Pyrex pan crack going from freezer to oven? Can we skip the freezer part? I don’t have a metal pie pan.
I used a glass pie tin and it was fine – no cracks!
I had the same concern about freezer to oven and pyrex busting. I just recently had a pyrex explode. Did it work out for you??
This is the best vegan, GF pie crust recipe I’ve ever tried – love it!
Yay! I feel the same way, Anni 🙂
If I have a 40 min bake time on a pie, should I still blind bake? Thank you!!
I would still pre-bake the crust, just cover the edges in foil when you bake the pie!
Instead of almond flour, do you think I could use almond pulp leftover from making almond milk???
I haven’t tried this and can’t say for sure as the pulp will be more moist than flour
Hi Caitlin! Just to follow up-I toasted the almond pulp in the oven and then ground it really fine in the food processor, and it turned out perfectly! Thanks for a super recipe!!!! I’ll be using it regularly (and a great way to use up all that almond milk pulp) Thanks again
So glad that it worked for you, Melody! If I ever have any pulp left from homemade nut milk, I’ll have to try it too 🙂
Did I miss what temperature the own should be set to?
Steps 5 and 6 on the recipe card!
Best pie crust ever! My favorite. Easy to make and delicious! The only tweak I made was to use 1/8 teaspoon of salt instead of the 3/4 teaspoon listed. According to my tastebuds, I don’t think it really needs that much salt.
★★★★★
Is it possible to use cornstarch instead of tapioca starch?
I have not tried that, so cannot guarantee that it would work the same way. They do act a little differently!