The Best Gluten-Free Vegan Pie Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free, vegan pie crust made with almond and tapioca flours. Crisp and flaky, it works pre-baked, par-baked, or baked with filling, making it versatile for both sweet and savory pies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup (96g) blanched almond flour
- ¾ cup (105g) tapioca flour
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
- 6 tablespoons (84g) plant butter of choice (cold and cubed into small pieces)
- 1 flax egg (can also use a regular egg if not vegan, see Notes for how-to)
- 2 tablespoons ice-cold water
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 649mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 336mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.