This extra flaky healthy pie crust is made gluten free and dairy free using gluten free baking flour, vegan butter, egg and water! This life changing pie crust will become a staple for your healthy baking!
The flakiest gluten free pie crust in the world is so easy to make to make; it whips up in just a few minutes.
What you need to make this simple, no fail gluten free pie crust:
gluten free baking flour (all purpose with xanthan gum)
tapioca flour
dairy free butter or regular if not dairy free – see recipe
egg
salt (omit if your butter is salted)
2 stevia packets – like the kind for coffee (you can omit this entirely or replace one tablespoon of granulated sweetener of choice)
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Happy Baking!
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Gluten Free and Dairy Free Pie Crust
Ingredients
- 1 1/2 cup gluten free baking flour 1:1
- 1/4 cup tapioca flour
- 2 packets stevia
- 7 tbsp vegan butter or regular butter if not dairy free I used Earth Balance
- 1 egg
- pinch sea salt omit if your butter is salted
- 3-5 tbsp ice cold water
Instructions
- In a bowl, stir together the gluten free baking flour, tapioca flour, stevia packets and salt if butter is unsalted.Use a cheese grater to add the butter to the dry mixture and then use your to incorporate the ingredients together. Add the egg and three tablespoons of ice water and continue mixing with your hands until a dough starts to come together. Add 1-2 more tablespoons of water if dough is too dry.
- Separate the dough into two evenly sized discs. Roll the dough out on a flat surface between two pieces of parchment paper. The dough should be about 1/8 inch in thickness and about 3 inches larger than the pan you will be baking with. I used a 9 inch pan. Pick up the rolled out pie crust by the parchment paper, center it over the pan, and quickly flip it over into the pan. Peel off the parchment paper and press your dough evenly into the pan. Fold over the edges and reshape them. *Note that gluten free pie crust is very fragile so be gentle when handling.
- Roll the second second disc to make a second pie, decorative crust topping or cover with plastic wrap and freeze for up to two months.
Notes
Looking for more delicious pie recipes?
Check out some of these popular recipes on Peanut Butter Plus Chocolate.
Gluten Free Blueberry Pie AKA Giant Pop-Tart
Could you use coconut oil in place of butter?
I haven’t tried it but yes, I think it could work. Make sure the coconut oil is cold though.