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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:
Hi! How much time need to fully bake this crust for custard berry pie?
15 minutes to pre-bake it for use on any recipe
I was just curious, do you bake it on the lower or middle rack? 😊
Middle rack!
I loved this crust! Made it for new year’s dinner and it was amazing and so easy!
★★★★★
So happy it was part of your new year’s dinner, Marilia! Thank you so much!
I love all you’re recipe so much,but was wondering if I could replace almond flour with something else?
★★★★★
We haven’t tested the recipe with any other flours so unfortunately can’t recommend any substitutions off hand.
This recipe is awesome! I pre-baked the shell and then baked a pumpkin pie in it. The crust got very hard, so if you’re pre-baking the shell, I’d follow the recommendation to cover the edges in foil so it doesn’t harden too much.
★★★★★
Thank you, Mina!
I made this crust for mini apple pies. Was very happy with how easy it was to roll out and make a lattice crust with. The crust is okay, for few ingredients and gluten-free it’s a pretty good option. However, I’m not gluten free so I guess I was hoping for something a little more buttery like pie crust (of course I knew the flakey aspect of pie crust wouldn’t be there). I think this would work better for a quiche, or just as a bottom crust. I also found it to be too salty for my tastes — but maybe with a savory pie the saltiness would be good. For a sweet pie, next time I’ll cut the salt in half and add a tablespoon of sugar. I much prefer a regular pie crust over this, but for those with allergies/dietary restrictions, I think this is a great simple recipe 🙂
★★★
Nice! Thanks for leaving a review, Ellie 🙂
I Pre-made/baked the crust to make the pie tomorrow. Hopefully that works ! Will update!
★★★★★
This was easy to make delicious healthy crust. It is vegan, sugar-free, dairy free and gluten free. My friend has cancer and this made for ingredients that are safe for her. Thank you:)
★★★★★
Glad you enjoyed it! Hope your friend is doing well, sending all our positive vibes!
I loved this recipe- I went searching for it again and couldn’t find but thankfully I saved to favourites! The crust was pretty crunchy (almost too crunchy for me), but I think I baked for a bit longer – my husband loved that though! It was better the next day actually when I heat the pie up in the microwave. Thanks for sharing, this will be my go too!
★★★★★
So glad you were able to find it again! Thanks for making it!
I made empinadas and only had almond meal (in Australia its hard to find) and the only difference is I had to add a couple of tablespoons more water and chilled the ball in the freezer then the pastry rounds in the fridge for ten minutes. I also used arrowroot floor on the empanadas as the first one stuck to the small plastic crimper I use so I dusted the others and they turned out fine. The taste was amazing!
Empanadas is a great idea for the crust! Glad you were able to find a work around, that’s ingenuity!
Hey Caitlin – I’m new to your blog (and vegan-based cooking in general!) and based in Australia where almond flour is not something you easily (or cheaply) buy… my local wholefoods shop owner suggested using almond meal and adding a tablespoon of coconut flour to the mix instead and it worked a treat! crust was so good and soooo easy to make! cheers
That’s awesome! Glad you were able to find someone who had some solid advice!
Thank you! This worked out really well! I added a tbsp of sugar for a lightly sweet crust and successfully used it for a cheesecake.
★★★★★
Sounds awesome! Thanks so much!
Hello Caitlin. Thanks for this recipe. It was a hit with pumpkin pie. I’m just curious if you have ever tried it as a pizza crust. I’m planning to give it a whirl and wonder if you have any tips. Thanks. Hope you are having a great day 🙂
★★★★★
Hey there! We haven’t actually. But if you give it a shot as a pizza crust let us know how you like it!
I’ve replaced that tapioca flour with normal flour and it camed out perfectly. Thanks for sharing the recipe with us.
★★★★★
Thanks so much!
Due to my IBD I’m not allowed to consume that much almond flour, do you think I could substitute for cassava or oat flour?
We haven’t tested the recipe with any other flours so unfortunately can’t recommend any substitutions off hand. But if you try it out with substitutions let us know how it goes!
Hi can you use this for apple pie crust and make additional to layer on top?
We haven’t actually tried it that way, as a covered pie. I think that could work, just make sure to cut in vent holes on top. We recommend that this crust be pre-baked for any recipes so that’s where the part on top would get tricky!
This pie crust is so easy to make! I’m so glad I found this recipe — thank you!
I didn’t have tapioca starch/flour, so I used what I had — cornstarch. It worked great!!! I made 2 batches for 2 veggie pot pies and everything was so good. I was worried about the modification, due to what I read in the comments but it worked perfect!
★★★★★
Glad the cornstarch route worked for you! Thanks!
Was it a 1:1 substitution for the cornstarch?
Hi, this dough held out with my pumpkin pie. Is it meant to be a little more flat or to rise a little.? I admit that I cooked it raw along with my pumpkin pie mixture as the recipe called for that. I found it stayed flat, but perhaps it’s meant to. I used a 9-inch pan.
The dough should stay mostly the same size and shape – we also use a typical 9 inch pan. Precooking has given us the best results, did cooking the dough raw with your pumpkin pie mixture work for you?
Any suggestions for this recipe to turn out with more of a crunch?
If you pre-bake the pie crust, it should be pretty crispy!
Tried this pie crust for a quiche to test it before using it for pumpkin pie on Thanksgiving coming up, and was so pleasantly surprised at how delicious and easy it was!! I made no changes to the recipe, followed instructions and bam, perfect, delicious, healthy crust! I’m going to try and make crackers from this recipe!!!
★★★★★
I’m so glad you enjoyed, Jamie! Crackers sound great 🙂
I’ve never had a crust turn out so well! It took on the taste of the pie pretty well (strawberry rhubarb) and held up and was beautiful. I was running behind so I didn’t freeze it and I forgot to poke holes and it was still perfection. PS I ruin almost every recipe from lack of ingredients and attention (two tiny babies underfoot) so this was a miracle. Thank you!
★★★★★
So glad it worked out in a pinch! Thank you!
Thank you – thank you – thank you. Comfort food at its best. I have made this twice before without any issues. Today I made two separate batches of the dough (top and bottom) and had the same results both time. I could not get the flour mixture to ball up. I had to add more water each time to get it to a state that I could knead like dough and get it to ball up. It changed the texture of the finished dough completely. Any thoughts on what happened?
Hmm, that is interesting! It could be the type of almond flour you are using, or maybe you packed the measuring cups with a little more flour or starch vs. last time
Can this be used to make crust for a cheesecake?
Traditionally cheesecake would use a graham cracker (or Oreo crust) but you can use any pie crust really!