This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free and vegan. What else do you need?
Hands up, who loves pie season? Me! Me! My husband is busy making holiday dishes like Vegan Lentil Loaf or Hearty Vegan Beef Stew or No-Chicken Pot Pie. But I bake and bake and bake. Finally, it is not too hot to turn on the oven! Yeah! Have you seen my yummy Apple Crisp Pie or my Vegan Pumpkin Cheesecake? Those are my staples for fall. And both of them are ideal candidates to use this Gingerbread Pie Crust.
What is Gingerbread Pie Crust?
No, it is not ready-made gingerbread cookies that are dropped in a food processor with some butter and are pulsed to get crumbs. Nope. Not at all.
It is a made from scratch pie crust that tastes and smells like soft gingerbread cookies.
Gingerbread cookies are these soft cookies that are typically flavored with cinnamon, cloves, ginger, and nutmeg and sweetened with honey or molasses. You know when they are in the oven because the whole house just immediately smells like Christmas.
It is the perfect pie crust to make any fall-flavored pie. If you need an example, check out below this drool-worthy photo of the Best Damn Vegan Pumpkin Cheesecake I’ve ever tasted. And yes, I used Gingerbread Pie Crust to make it even more special. Not yet on the blog, so ⇒ Stay tuned if you want the recipe, subscribe here! ⇐
What do you need to make Gingerbread Pie Crust?
It is an easy-to-make, easy-to-roll, easy-to-handle pie crust with only 5 ingredients. This recipe is egg-free, dairy-free, refined sugar-free and gluten-free. So this gingerbread pie crust is one of the healthiest pie crust you can make.
- oat flour
- ground pecans or walnuts
- molasses or maple syrup (honey if you’re not vegan)
- ground flax seeds
- spices: cinnamon, ginger, nutmeg, cloves (or pumpkin spice mix)
I eat gluten-free for a long time now, so I use certified gluten-free flours. However, if you have regular all-purpose wheat flour, you can sub 1:1 for oat flour.
How to make Gingerbread Pie Crust?
Do you want the quick method or the super-quick method?
The super-quick method is to drop all ingredients into a food processor and pulse until combined. However, this pie crust dough is so easy to handle, I usually use my hands to make it.
First, you need to make the flax egg. I use 2 Tbsp ground flax seeds and 6 Tbsp water. If you wait for like 10 seconds, it becomes thick and rubbery. See in the photo #2 below, that it becomes like a thick paste.
The next step is to combine the dry ingredients in a separate bowl: flour, finely chopped nuts, and spices (photo #1). Now, add flax egg and maple syrup to the dry ingredients (photo #2) .
Finally, combine until you form a ball and the gingerbread pie dough doesn’t stick to the sides.
- No need to chill!
- No need to wait!
- No need to knead!
- You can roll it out immediately!
How to roll out Gingerbread Pie Crust?
If I am working with any kind of pie crust, I always use two sheets of cling foil to make sure that the pie crust dough doesn’t stick to the rolling pin or to the board. This little trick guarantees me 100% success even if the dough is super crumbly. For a more eco-friendly approach, you can use a re-useable pie crust bag.
THIS PIE DOUGH is the easiest dought to roll out! No magic trick is needed!
Why? Flax eggs give the dough great elasticity. It is the easiest dough you can work with seriously. I was over the moon happy when I got this pie crust dough to this consistency. Super easy to handle.
Where can you use Gingerbread Pie Crust?
For any pie or cheesecake, where you think the smell and the taste of gingerbread cookies would complement the filling:
- Apple (I have a delicious Apple Crisp Pie recipe)
- Pumpkin (I have the Best Damn Pumpkin Cheesecake recipe)
- Sweet potato
- Sour cherry
Let us know in the comments what is your favorite combination!
FAQs and Substitutions
What can I add instead of oat flour?
I think oat flour works best here. I would imagine buckwheat or millet flour maybe. Nothing high starch as that will make the dough sticky. If you have regular all-purpose wheat flour (and you don’t need the crust to be gluten-free), you can use that 1:1 instead of oat flour.
What other nuts can I use?
Walnuts and pecans remind me the most of gingerbread, but you are welcome to substitute it with almonds or cashews. You can read about the variety of nut meals in our Gluten-free Flour Guide.
Can I make this pie crust ahead of time?
Yes, this Gingerbread Pie Crust keeps in the fridge overnight as a ball wrapped up in cling foil or in an airtight container. I recommend you roll it out only right before adding the filling.
Can I freeze this pie crust?
Yes, it freezes well. Again I recommend to freeze it as a ball wrapped up tightly.
This Gingerbread Pie Crust recipe is vegan, so dairy-free and egg-free. It is also suitable for vegetarians, WFPB (whole foods plant-based) and gluten-free diets.
More dessert recipes
You can browse through our Vegan and Gluten-free Dessert Recipes or check out
- Vegan Gluten-free Chocolate Cake
- Chocolate Peach Galette
- Vegan Chocolate Pudding
- Vegan Sweet Potato Brownies
- Vegan Tapioca Pudding
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Gingerbread Pie Crust
Equipments You Need
- In a small bowl combine ground 2 Tbsp flax or chia with 6 Tbsp fresh water. (It will thicken within a minute!)
- Take another bowl and add all dry ingredients: oat flour, ground nuts, cinnamon and ginger. Mix until combine.
- Add the maply syrup and the thickened flax or chia egg. Mix it with your hand until you can form a ball and the dough is no longer sticks to the sides. (You can use a food processor to finish even quicker!) - If it sticks too much, add 1 Tbsp oat flour.
- You can roll it out the pie dough right away or place it in an airtight container (or wrap in cling foil) and store in the fridge overnight.