Vegan Grain-Free Pie Crust

Vegan Grain-Free Pie Crust

Our sweet or savory Vegan Pie Crust is a simple plant-based dough that’s also gluten-free and paleo compliant and comes together in minutes in a food processor. It’s light and flaky like a pie crust should be and can be baked up on its own in 15-20 minutes but holds up to longer bakes when topping pie filling or as a galette (we’ve gone up to 40 minutes).

The trick to working with this delicate pie dough is to just chill. No seriously, chill the dough. Since it contains no gluten or egg to bind and create elasticity, it can be a fragile dough to work with, but a quick trip to the freezer helps it stand up to the task. Best when made a day ahead of time and refrigerated overnight.

One more thing. This recipe calls for palm oil shortening. We urge you to purchase only sustainably sourced, RSPO Certified palm oil shortening (available in several brands and sizes on Amazon and at local whole/health food stores). Look for the RSPO seal or logo on the container. This certification is awarded only to palm oil producers who maintain end-to-end supply chain accountability and comply with sustainable practices that include NDPE: No Deforestation, no Peatland clearing, and no Exploitation. Better for the planet and the people working in this industry. Win-win. For more information, check out the Roundtable on Sustainable Palm Oil (RSPO) at:

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Vegan Grain-Free Pie Crust

Vegan Grain-Free Pie Crust

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 1 Pie Crust, 8 Servings 1x
  • Category: Dessert, Appetizer, Main Course, Pie Crust
  • Method: Baking
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan


Our Vegan Grain-Free Pie Crust is refined sugar-free, gluten-free, paleo compliant, and can be made for sweet or savory recipes. 



  • 1 cup Anthony’s Blanched Almond Flour, packed and leveled
  • 1/2 cup palm oil shortening, measured then refrigerated at least 1-2 hours
  • 1/3 cup Anthony’s Tapioca Flour, packed and leveled
  • 1/3 cup Anthony’s Arrowroot Flour, packed and leveled
  • 2 tbsp Anthony’s Coconut Flour, packed and leveled
  • 1 1/2 tbsp chia seeds, measured then ground, plus 3 tbsp warm water
  • 1/8 tsp salt
  • Sweet options: Add 1-2 teaspoons of Lakanto Classic Sweetener and 1/4 teaspoon ground cinnamon
  • Savory options: Increase salt to 1/4 teaspoon and add 1/2 teaspoon dried herbs of choice


Making the Dough

  1. Measure palm oil shortening and refrigerate 1-2 hours before making this recipe. Palm oil shortening is solid at room temperature, much like a block of Crisco shortening. However, we want it to crumble when mixed like cold butter. This can also be measured out and refrigerated overnight. 
  2. When shortening has chilled, measure 1 1/2 tablespoons whole chia seeds and then run them through a spice grinder or blender or use a mortar and pestle to create a chia seed meal. This is an important step because the meal provides more binding power. Add the chia meal to a measuring cup or mug with 3 tablespoons of warm water, stir immediately to thoroughly combine, and then let sit for 5 minutes.
  3. Combine all flours, salt, and sweet/savory options in a medium bowl. Whisk together to evenly distribute the tapioca and arrowroot flours. Add half of the flour to a food processor bowl fitted with an “S” blade.
  4. Scoop out teaspoon-sized chunks of the chilled palm oil shortening and layer half on top of the flour mixture in the food processor, evenly spaced. Distribute half of the chia egg evenly around the blade, then top with the remaining flour mixture, and finish with a layer of the remaining shortening and chi egg. 
  5. Pulse until a rough crumble forms, scraping down the sides of the bowl as necessary. There should be no loose flour. Pulse again just until all ingredients are incorporated and a dough ball forms. Carefully remove the blade and dump the dough ball back into the bowl you used to mix the flour. If there are any chia-free streaks, finish mixing by hand, kneading gently. 
  6. Roll the dough into a ball, then flatten to a disc if you will be rolling out later. Refrigerate overnight (minimally 4-6 hours, best if overnight) wrapped tightly in plastic. This step is not negotiable. 
  7. To roll: cut two pieces of parchment to roll the dough between, clear your workspace and freezer space to accommodate a cookie sheet…also get a cookie sheet, and get ready to roll. For real, the clock starts ticking as soon as the dough leaves the fridge. 
  8. Do not pass “Go”, do not wait for the dough to soften, slap that disc between the parchment sheets and start rolling, working outward in all directions until desired size and shape is achieved at about 1/4″ thickness. You can easily get a 12-14″ circle out of this. 

For Galettes

  1. If using the dough for a galette, there is no need to chill again. Peel the top layer of parchment off immediately.
  2. Proceed with your recipe, leaving the dough on the bottom parchment parchment through baking/cooling. 

For Pies & Shapes

  1. If using dough with a pie plate or cutting into shapes for mini pies, lift the parchment packet onto a cookie sheet and freeze for 5-7 minutes (see below). 
  2. To line a pie plate: chill dough 5 minutes then remove the top layer of parchment from the chilled dough (still on the cookie sheet), invert your pie plate on top of the dough, then place one hand beneath the cookie sheet and another on the bottom of the pie plate and flip the whole thing over. Remove the cookie sheet and remaining parchment layer and start gently working the dough down into the pie plate. 
  3. To top a filled pie plate: chill dough 5-7 minutes then remove the top layer of parchment from the chilled dough. Use the bottom parchment layer to flip the dough onto the top of the filled pie plate, then remove the remaining parchment layer, trim the dough as needed, and crimp the dough edge along the pie plate edge to desired design.
  4. To cut the dough into shapes: place the rolled dough packet on the cookie sheet, remove the top parchment layer, and cut into shapes, jiggling the cutter a little to create space around each shape. Replace the top parchment layer and freeze for 5 minutes. remove from freezer, flip the whole packet over, and peel back the bottom parchment layer. If the shapes are not releasing from the bottom later, return to the freezer for a couple minutes as needed. Immediately place the shapes on your filled mini pies. Freeze excess dough for a few minutes before rolling out again and repeat process. To bake pie crust shapes for decoration: bake on a parchment-lined baking sheet at the center rack position at 375 degrees F (preheated) for about 10 minutes. These bake very quickly.
  5. To make a pre-baked crust: follow the pie plate lining method and bake on the center rack at 375 degrees F (preheated) for about 15-20 minutes, watching closely after 15 minutes so it does not over brown. This crust is fully cooked when very lightly browned. Cover the edges with a silicone pie crust shield or foil after 10 minutes, if necessary. 


Recipe yields enough dough for a top or bottom crust. Make two batches separately for a double crust.

Our chia seeds fluffed up to nearly double volume when processed with a spice grinder. Be sure to measure whole chia seeds and then process. 

Nutrition Estimate Per Serving (1/8 RECIPE) – Calories: 247.3, Fat: 20.1g, Saturated Fat: .6.8g, Polyunsaturated Fat: 1.6.g, Monounsaturated Fat: 5.1g, Cholesterol: 0mg, Sodium: 5.4g, Potassium: 124.5g, Carbohydrates: 14.3g total/11.8g net, Fiber: 2.5g, Sugar: .9g, Protein: 3.9g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 5.4%, Iron: 5% (based on 2,000 calorie diet). 

Times listed do not include fridge/freezer chilling time.



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