Why does my gluten free pie crust fall apart?

Ingredients and Substitutions: You also want to make sure this flour blend has xantham gum. Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum , it will be crumbly and fall apart.

How do you keep gluten free pastry from crumbling?

Add xanthan gum to gluten-free flour . It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

How do you keep gluten-free dough from crumbling?

Xanthan gum . This acts as a binder (essentially a gluten replacement) and prevents the pie crust from being too crumbly and from tearing or cracking when you roll it out and use it to assemble the pie crust. It allows you to easily crimp the edges, create a lattice or anything else you might want to achieve.

What is the secret to a great pie crust?

Cold butter is the key to flaky crusts . Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

What not to do when making pie crust?

Below are six common mistakes when making a homemade pie crust and some helpful solutions to avoid them. The ingredients are too warm. ... The pie dough is overworked from excessive mixing or rolling. ... The pie dough isn't given enough time to relax and chill. ... The pie dough is shrinking down the sides of the pan. More items... Oct 18, 2022

Should you Prebake the bottom crust of a fruit pie?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie . you should probably get: Pie weights are super helpful to have for pre-baking.

How do you fix a pie crust that keeps falling apart?

If it's too crumbly, add a little more water. Once your pastry has come together, don't then ruin it when rolling it out. It's always tempting to shovel loads of flour onto a work surface when rolling out pastry.

How do you keep pie crust from crumbling?

The trick here is to hydrate the flour with just enough water to get the dough to stick together . Tossing with a fork is a gentle way to incorporate the water without mashing it all together.

How do you keep pie crust from separating?

1. Use butter, not shortening . The solidity of unmelted fat is part of what helps pie crust hold its shape as it bakes. Shortening has a higher melting point than butter; thus pastry made with shortening will hold its shape longer than one made with butter.

Why is my pie crust falling apart?

You might feel intimidated to make the pie crust yourself because of all the things that can go wrong, but you don't have to be. If your pie crust keeps falling apart, it is probably dry. To remedy this, add more cold water to the dough mixture in small amounts at a time.

The BEST Vegan and Gluten Free Almond Pie Crust Recipe!

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Making the perfect vegan and gluten free pie crust has never been easier or tastier! Honestly, you’d never know this tender and flavorful almond flour crust is free of anything.

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (1)

I can’t wait for you to try this insanely delicious pie crust! It’s my FAVORITE pie dough recipe of all time and I’m confident I’ll be using it until the end of my days. After all, if you find a pie crust that’s easy, tender, delicious in flavor, AND extremely versatile, why would you ever choose another? Please try it and let me know what you think in the comments below!

Why this Recipe Works:

The combination of almond flour, vegetable shortening and gluten free all-purpose flour makes this crust tender yet sturdy.
The recipe calls for just enough salt and sugar to give it a subtly sweet and lightly salted flavor – total pie crust perfection!
Use this homemade crust for any sweet pie recipe! From fruit to cream fillings and everything in between, this crust can handle it all.
It’s great to make ahead. Prepare the crust up to three days before you plan to bake, or freeze for up to 3 months. Either way, just be sure to wrap your dough disc with a couple layers of plastic wrap to make it as airtight as possible.

How to Make the BEST Vegan and Gluten Free Almond Pie Crust:

Preheat your oven to 350°F/177°C. Then, add the flours, brown sugar and salt to a food processor and blend until well combined. No food processor? No problem! Combine these ingredients in a mixing bowl, instead.
Next, add the 8 tablespoons of vegetable shortening (one at a time and space out in the bowl) and blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to incorporate all of the flour. If using a mixing bowl, use a handheld pastry cutter/pastry blender, your fingers or a fork to mix the shortening in.

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (2)

Empty the contents onto a sheet of parchment paperand form the dough into a 5-6-inch disc. Note: If the dough seems too crumbly, return it to the food processor (or bowl) and pulse in ice water, one tablespoon at a time, until it comes together.

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (3)

From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 – 1/8 of an inch thick. Alternatively, you can do this with a rolling pin lightly coated with flour, which is the route you’ll definitely want to take if you’re making a top crust, as well. This will ensure the top crust is nice and perfectly flat. NOTE: You’ll need to double the recipe if you’re making a top and bottom crust.

This crust pictured below I created just by pressing with my palms and finger tips – no rolling pin!

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (4)

Next, place your pie pan upside down on top of the dough circle.

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (5)

Then, place one hand on top of pie pan and the other under the parchment paper, perfectly centered under the dough and pie pan – and – quickly flip the pie pan over! Set it down and carefully peal away the parchment paper so that you’re left with a pie pan lined with pie crust dough. You may need to do a little mending! NOTE: If the dough is too sticky to work with, simply place it in the fridge for 10 minutes to firm up.
Press the dough onto the bottom and sides of the pan and shape the edges as desired. No fancy designs necessary!

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (6)

Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. If you’re going to be adding a filling that doesn’t need further baking – like a cream pie – blind bake the crust for a little longer, about 14-15 or until golden brown.

Promptly remove the almond flour pie crust from the oven. It’s now ready to be filled with whatever pie filling you like!

Looking For Some Marvelous Pie Recipes? Then You Have to Try My:

Deep Dish Vegan Pumpkin Pie
The BEST Vegan Pecan Pie
Cherry Blueberry Pie (featured in People Magazine)
Chocolate Cream Pie with Pretzel Crust
Vegan Raspberry Sorbet Pie with Chocolate Cookie Crust
5-Ingredient Vegan Thin Mint Ice Cream Pie
Peach Raspberry Breakfast Pies

The BEST Vegan and Gluten Free Almond Pie Crust Recipe! - Audrey Dunham (7)

Top Tips for Making the BEST Vegan and Gluten Free Almond Pie Crust:

If at any point the crust dough gets too sticky to work with, place it in the fridge, covered in plastic wrap, for 10 minutes to firm it up.
If the dough seems too crumbly, return it to the food processor (or bowl) and pulse in ice water, one tablespoon at a time, until it comes together.
There’s no need for perfection when it comes to forming the top edges of your pie crust. However, it should be evenly spread out on the bottom and the sides of the pie pan.
Bake your crust on a baking sheet for easier handling. After all, the last thing you want to do is knock the edge of your crust with a potholder!
Use a lightly floured rolling pin to roll the dough thin and even if you are making a top crust. NOTE: You’ll need to double the recipe to make two layers.
When it’s ready to eat, serve your pie with my 2-Ingredient Vegan Whipped Cream.

Frequently Asked Questions

What kind of pie can I make with this crust?

ANY sweet pie! That’s the best part about this crust – it’s flavor pairs well with any sweet pie creation you can think of. It goes especially well with my recipes for pecan pie and deep dish vegan pumpkin pie.

Can this pie dough be used as a top crust as well as a bottom crust?

Absolutely. Simply double the recipe below if you need both a top crust and a bottom crust for your recipe.

Is it possible to make this crust ahead of time?

Absolutely! Wrap the pie dough disc tightly in plastic wrap, or shape the dough into the pie plate and wrap the whole thing (unbaked) in plastic wrap, making it as airtight as possible. Store in the refrigerator for up to three days. Let the wrapped dough disc rest at room temperature for roughly 15 minutes (or until pliable) before rolling out the dough. Dough that’s in the pie plate can be par-baked in a preheated oven after resting at room temperature for 10 minutes.

Can vegan gluten free pie dough be frozen?

Yes! Wrap the dough disc tightly in at least two layers of plastic wrap before placing in the freezer for up to 3 months. The disc of dough should be kept wrapped in plastic and defrosted overnight in the fridge, or at room temperature for roughly 2 hours or until pliable before using.

**Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!**

Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!

The BEST Gluten Free and Vegan Almond Pie Crust

Prep: 10 minutes minutes

Cook: 12 minutes minutes

Total: 22 minutes minutes

Rate Recipe Pin for Later

This vegan, dairy free and gluten free pie crust is so tender and flavorful! You'd never guess it is free of anything.

Servings: 8 servings

Ingredients

▢ 1 c. almond flour / meal (115 g)
▢ 1 1/3 c. Bob's Red Mill gluten free all-purpose flour (213 g)
▢ 2 Tbsp. granulated sugar (29 g)
▢ 3/4 tsp. salt
▢ 8 Tbsp. non-hydrogenated vegetable shortening (153 g)
▢ ice cold water as needed

Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.

Instructions

Preheat your oven to 350°F/177°C. Then, add the flours, brown sugar and salt to a food processor and blend until well combined. No food processor? Combine these ingredients in a mixing bowl, instead.
Next, add the vegetable shortening one tablespoon at a time, spreading them out in the bowl, and blend until the dough mostly forms into a ball with some large crumbles. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender, a fork, or your finger tips to mix the shortening in.
Empty the contents onto a sheet of parchment paper and form the dough into a 5-6-inch disc. If the dough seems too crumbly, return it to the food processor or bowl and pulse in ice water, one tablespoon at a time, until it comes together.
From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches (roughly 13 cm) in diameter and about 1/4 – 1/8 of an inch thick (about 0.6 cm) Alternatively, you can do this with a rolling pin covered with flour, which is the route you'll definitely want to take if you're making a top crust, as well. This will ensure the top crust is nice and perfectly flat. NOTE: You'll need to double the recipe if you're making a top and bottom crust.
Place your pie pan upside down on top of the dough circle.
Then, place one hand on top of pie pan and the other under the parchment paper and centered under the pan – and – quickly flip the pie pan over!Set it down and carefully peel away the parchment paper so that you're left with a pie pan lined with pie crust dough. You may need to do some mending.
Press the dough onto the bottom and sides of the pan and shape the edges as desired.
Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. After removing from the oven, your pie crust is ready to be filled with whatever pie filling you like. Note: If you're adding filling that does not require baking, blind bake the crust instead for a little longer, roughly 14-15 minutes or until golden brown.

Pro Tips From Audrey

This recipe makes one pie crust, which is enough for one 9-inch (23-cm) pie pan.
If at any point the crust gets too sticky to work with, place in the fridge, covered in plastic wrap, for 10 minutes to firm it up.
If the dough seems too crumbly, return it to the food processor and pulse in ice water, one tablespoon at a time, until it comes together.
There’s no need for perfection when it comes to forming the edges of your pie crust, just make sure that it’s evenly spread out on the bottom and the sides of the pie pan.
Make it ahead: Wrap the pie dough disc tightly in plastic wrap, or shape the dough into the pie plate and wrap the whole thing (unbaked) in plastic wrap, making it as airtight as possible. Store in the refrigerator for up to three days. Let the dough disc rest at room temperature for roughly 15 minutes (or until pliable) before rolling out the dough. Dough that’s in the pie plate can be par-baked in a preheated oven after resting at room temperature for 10 minutes.
To freeze for later: Wrap the dough disc tightly in at least two layers of plastic wrap before placing in the freezer for up to 3 months. The disc of dough should be kept wrapped in plastic and defrosted overnight at the fridge or at room temperature for roughly 2 hours or until pliable before using.
Bake your crust on a baking sheet for easier handling. After all, the last thing you want to do is knock the edge of your crust with a potholder!
When your pie is ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.

Nutrition Information

Calories: 212kcal (11%), Carbohydrates: 19g (6%), Protein: 3g (6%), Fat: 15g (23%)