Meet my new favorite pie crust. I don’t even follow a gluten free diet, but this has become my go-to pie crust because it’s so easy and tasty! The process of preparing it is much simpler and more consistent than regular pie crust made with butter and shortening. Most pie crusts need pie weights to help them not sink or puff up when you pre-bake them, but this one doesn’t need any help! It will stay put during pre-baking, making it perfect for no-bake pie fillings. You can use it for top and bottom crusts in my Vegan Pot Pie as well, just double the recipe. Try it with Pumpkin Pie, Chocolate Pie, Strawberry Pie or Vegan Quiche!
How to make it
To prepare, make a flax egg (1 tbs ground flaxseeds + 3 tbs water) and set it aside to thicken. (The full amounts and instructions are at the bottom of the post, this is an overview with photos)
Gently push the dough into the corners of the pie plate, and use excess from the edges to patch any tears. Flute the edges. See this tutorial if you need help decorating pie edges.
Now it’s ready to be baked! Poke holes with a fork all over the bottom.
Baking Instructions
For no-bake pies: Bake for about 30 minutes until golden brown, then let it cool before adding the filling. For cooked pies: Pre-bake in the oven for about 10 minutes, then remove, add filling (+ additional top crust if using) and bake according to the pie recipe instructions.
Can I make it ahead of time?
Yes! It can be made up to 3 days ahead of when you plan to use it when stored in the refrigerator. You can store it as a ball of dough, or pressed into the pie plate, ready to bake. Cover with plastic wrap. It also freezes well. When ready to use, thaw overnight in the refrigerator, roll and bake as desired.
This post contains affiliate links. Read my full disclosure here. *This recipe was originally published Dec. 2017 and has since been given a makeover by slightly altering the recipe, making it work better and giving it new photos.
