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Glass pie pan with brown unbaked pie crust from above

Flaky Vegan Gluten-free Pie Crust

This is a perfect flaky vegan AND gluten-free pie crust without pricey GF flour mix, xanthan gum and other unusual ingredients. It is easy to mix, easy to roll and delicious. You can use it to make sweet or savory pies of all kinds. 
Course Dessert, Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, International, Nut-free, Soy-free
Keyword gluten-free pie crust, gluten-free vegan pie crust, vegan pie crust
Prep Time 10 minutes
Cook Time 30 minutes
Chill 15 minutes
Total Time 55 minutes
Servings 1 9'-inch pie
Calories 1700kcal



Mix the dough

  • Add all dry ingredients to the food processor (buckwheat flour, rice flour, cane sugar and tapioca starch). Pulse once to combine. 
  • Add the cold dairy-free butter in cubes and pulse/mix until you have a crumble-like texture. 
  • Add cold water 1 Tbsp at a time. The dough is perfect if 1) you can easily form a ball without any crumbles; 2) it is soft to the touch, but does not stick to your fingers and 3) you can easily scrape the dough out of the container without any trace. 
  • Chill in the fridge for at least 15 minutes.

Roll the dough

  • Take 2x lightly floured parchment papers or cling foils and roll the dough out not thinner than 0.5 inch in between them. It doesn't matter if the edges are rough or it is not a perfect circle.
  • If you ready with the rolling, peel off the top cling foil. Slip your hands below the bottom cling foil and gently lift the rolled out pie crust off the board. Flip it over and place it gently in the pie dish. Settle the bottom and the sides and pill the cling foil off. Use a knife to cut off the excess dough around the dish. 
  • If you tear it somewhere or you get a hole, just patch it with a little bit of dough. Smooth it with your fingers and it will still be perfect at the end. 

Bake the pie

  • Pre-heat oven to 350 Fahrenheit (180 degrees Celsius). 
  • Use a round-shaped parchment paper or cut one for yourself and place it inside the pie dish. Use rice, beans or pie weights to ensure that the sides and the bottom keeps its place.
  • Blind bake it like that for 15 minutes.
  • If you would like to use it as a pre-baked pie crust shell for a no-bake pie or cheesecake, remove the parchment paper and weight. Then bake for another 10-15 minutes until it is crispy. If you need to bake the filling, remove the parchment paper and the weight and add the filling in its place. Then bake for another 15-30 minutes depending on your filling. 
  • Even more tips in the post above the recipe card!



  • Make sure you use cold butter and not room temperature.
  • Add the butter to the food processor at last in 1x1 inch cubes so that it doesn't stick to the sides.
  • Use a silicone / non-stick parchment paper. If you don't have one, sprinkle it with a little bit of rice flour before rolling.
  • If the dough sticks to your rolling pin, use a cling foil or another silicone / non-stick parchment paper on top.
  • You can leave the dough in the fridge overnight and roll out the next day. No problem.
  • Cane sugar can be substituted for any dry sugar like coconut sugar. Liquid sugar like maple syrup will make the dough too wet to roll out, so might need to add more flour to get to the same consistency.
Even more tips in the post above the recipe card!


Serving: 1crust | Calories: 1700kcal | Carbohydrates: 205g | Protein: 16g | Fat: 95g | Saturated Fat: 18g | Sodium: 1915mg | Potassium: 580mg | Fiber: 11g | Sugar: 26g | Calcium: 37mg | Iron: 5mg