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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 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 – most 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
Maple syrup (optional).
How-to Make Gluten Free Vegan Pie Crust
Mix flours 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 or parchment paper and roll 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 be 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!
More Gluten-Free Vegan Baking Recipes
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Gluten-Free Vegan Sorghum Pie Crust
Author: Kristen Wood | 8-23-2019
- prep time: 10 hour
- cook time: varies (15 minutes to pre-bake, 1 hour to cook with filling, approx.)
- total time: 10 minutes to make pie crust dough
Yields: 1 pie crust
- 1 1/4 cup sorghum flour (151 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/4 teaspoon sea salt or pink salt
- 1/3 cup coconut oil (70 grams)
- 2 tablespoons maple syrup (optional)
- 2 tablespoons cold water
- 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 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 hour or until firm and edges are turning golden.
- Serving: 1 entire pie crust (8 servings)
- Fat: 57 grams
- Calories: 734
- Carbs: 58 grams
- Fiber: 4 grams
NOTE: Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!