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Vegan Gluten-Free Almond Pie Crust

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"This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries."
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35 m servings 202 cals
Original recipe yields 8 servings (1 9-inch pie crust)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
  3. Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
  4. Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
  5. Bake in the preheated oven until golden, about 15 minutes.


  • Cook's Notes:
  • Substitute 1/4 cup sliced almonds, ground in a food processor, for the almond meal if desired.
  • Fill pie crust with desired filling and continue baking until filling is cooked, or bake for 30 minutes and use for a no-bake pie.

Nutrition Facts

Per Serving: 202 calories; 13.6 g fat; 18 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 199 mg sodium. Full nutrition

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