Gluten-Free Vegan Pie Crust with Sorghum Flour
This sorghum flour and tapioca flour pie crust is gluten-free, dairy-free, soy-free, nut-free, refined sugar-free, and vegan. This easy, flaky crust is made with just a handful of simple ingredients and makes a great sweet or savory pie, tart, galette, hand pie, and more!
This crust has been a staple around here for a while, as I love how closely sorghum flour resembles wheat flour! This crust is super easy to throw together and use for your pie needs, and you would never know that is both gluten-free and vegan!
This Gluten-Free Vegan Pie Crust is
- Easy to make and use.
- Tasty – more reminiscent of a wheat crust, than an alternative crust.
- Flaky, and buttery (without butter!).
- Versatile – works with sweet and savory pies alike.
- Gluten-free, vegan, dairy-free, soy-free, nut-free and refined sugar-free.
Ingredients Needed to Make Gluten-Free Vegan Pie Crust
- Sorghum flour.
- Tapioca flour.
- Salt.
- Coconut oil.
- Water.
- Maple syrup (optional).
How to Make Gluten Free Vegan Pie Crust
- Mix flour and salt until combined.
2. Add in oil and maple syrup.
3. Mix until combined and crumbly.
4. Knead and shape into a ball.
5. Flatten into a disc.
6. Wrap and store in the fridge until ready to use (or use right away).
7. Place the dough in between two pieces of parchment paper and roll it out into a large disc, or flatten and shape using your hands.
8. Lift the pie crust disc on the parchment paper using one hand underneath, and in one swift motion, flip/invert the dough disc onto a pie dish.
9. Using your fingers press the dough into the bottom and sides of the pie dish, allowing the warmth of your hands to patch any holes or tears. Prick the crust with a fork, and optionally shape the edges how you would prefer (as shown using a fork to press along the edges).
10. Fill with your pie crust filling of choice, bake, and enjoy!
Top Tips for Making Sorghum Flour Pie Crust
- I do not recommend replacing the sorghum flour with any other flour, but the tapioca flour can be replaced with arrowroot starch if need be.
- Not on a vegan or dairy-free diet? You can replace with coconut oil with softened butter, if you prefer. Or optionally, you could use vegan butter if you prefer, too!
- The maple syrup is a good addition if you are planning on making a sweet creation with this pie crust. If making a savory pie, omit the sweetener.
- On a sugar-free diet? I love this sugar-free sweetener for replacing maple syrup.
- If you store the dough in the fridge prior to baking, let it sit at room temperature for about 10 minutes to soften a little. When this dough has been stored in the fridge, it can come out cracking a little, but is easily fixed with the warmth of your hands, knead and shape a little and it will come together beautifully as the oil within melts a little.
- I’ve used this crust in pie dishes and also as a free-from pie like galettes. It works well for a variety of applications and with a variety of ingredients!
For a pie crust using an all-purpose gluten-free flour blend, see this gluten free pie crust recipe.
More Gluten-Free Vegan Baking Recipes
Gluten-Free Cherry Cobbler Muffins
Triple Berry Crumble Pie with Almond Coconut Oat Crust (Gluten-Free, Vegan)
If you are looking for a low-carb option, check out this Keto Pie Crust recipe. If you are not gluten-free, check out this Vegan Pie Crust.
Vegan Gluten-Free Pie Crust Recipe
Ingredients
- 1 1/4 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 teaspoon sea salt or pink salt
- 1/3 cup coconut oil
- 2 tablespoons maple syrup optional
- 2 tablespoons cold water
Instructions
- In a large mixing bowl combine flours and salt. Stir until well mixed.
- Add oil, maple syrup and water.
- Mix until a crumbly even dough form.
- Using your hands, knead and shape into a (relatively) smooth ball.
- Using your hands, flatten into a disc.
- Wrap and store in the refrigerator until ready to use, or continue to next step.
- Place the disc in-between two pieces of parchment paper, and roll out using a rolling pin OR simply use your hands to press, flatten and shape, until you have a large disc about 1/2 inch thick. If you encounter any cracks, breakage or holes, simply use the heat of your fingers to mend and patch – you cannot easily overwork the dough.
- When you have your large disc, hold it with one hand beneath the parchment paper and very quickly, turn it upside down directly over a greased pie dish or pan. It does not have to be perfect, and it’s okay if you encounter breakage.
- Using your fingers, press the dough into the bottoms and sides of pie dish until all is evenly covered and relatively uniformly smooth.
- Prick the bottom of the crust with a fork, and optionally shape the edges of the crust how you would prefer.
- Your crust is ready! Either: place into the fridge to use within 24 hours, pre-bake your crust at 350 F (180 C) for 15 minutes for recipe requiring pre-baking, or fill with pie filling of choice and bake at 350 F (180 C) for 1 hour or until firm and edges are turning golden.
- Enjoy!
Is there a substitute for tapioca flour..
Hi! Yes. You can use any starch—arrowroot, corn, potato, etc. I hope this helps!
I made this tonight, and had a rough time with this dough. I made the recipe as written (except for doubling it so I could do a double crust pie), but it required several extra tablespoons of water to come together. Even then it was pretty hard to work with, kept cracking and crumbling apart. Once I got it to hold together I refrigerated the dough disks for an hour and they were very hard, so obviously doing that with this dough was a mistake. (I realize the recipe didn’t include that instruction but I’m used to having to refrigerate pie dough before rolling out). I have experience with wheat-based pie dough but not much experience with GF pies yet. So maybe there’s some learning curve there too.
I was just barely able to pull off the double crust pie, but it wasn’t pretty. It was fairly tasty however. I liked how crisp the crust is. I may try it again with butter to see how that works.
I’m looking forward to trying this. Has anyone made this with butter using the traditional pie crust method of cutting the fat into the flour? I’m curious whether it would work to give a nice flakiness to the crust. I will try the recipe as written the first time though.
Hi Melanie! You most definitely can use butter in place of oil (I mention this in the Tips section)! 🙂
I saw that, thank you. I was specifically wondering about how well using the butter cold and cutting it into the flour would work. I think I may just have to try it and find out. I really appreciate all the substitution notes you have on your recipes.
I appreciate this recipe! For some reason, my husband doesn’t do well with brown rice, so I started subbing sorghum flour when we needed GF. It works better I think, but I hadn’t seen a good pie crust recipe without rice flour. This is great!