Jessica in the Kitchen · by Jessica Hylton★ 4.9 (17)
Gluten-Free Vegan Pie Crust
NUTRITION · PER SERVING130M COOK
CAL 8%·PRO 3%
CARBS 14G36% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER0G TOTAL SUGAR
FAT 11G60% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple four-ingredient pie crust made with gluten-free flour and vegan butter. Flaky and versatile for any gluten-free vegan pie.
componentamerican🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cup all purpose GF flour mix
- ½ teaspoon sea salt
- 8 tablespoons vegan butter (solid and cold )
- 4-6 tablespoons ice cold water
At a glance
PER SERVING · TIME 130M
CAL 8%·PRO 3%
CARBS 14G36% OF CAL
1G FIBER0G ADDED0G INTRINSIC13G OTHER0G TOTAL SUGAR
FAT 11G60% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 20mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 6mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.