The Perfect Healthy Gluten-free Vegan Dessert Pie Crust ~ Step-by-Step Photo Tutorial

I have to admit that I am a sucker for good pies. I love anything from a nice light fruit tart, to a more filling pumpkin pie, and after a lot of experimenting I have finally come up with, what I believe to be the perfect healthy gluten-free vegan dessert pie crust! The pie that has been pictured above is one of the recipes I will upload as soon as possible, which is my Raspberry Pie, and it uses this exact crust. You can use this crust for whatever your favorite pie filling is, and I have pre-written recipes for pumpkin pie, Raspberry Pie and Apple Pie, so keep checking in during the weekend as I am planning on posting them then.

Another great crust variation I love is using defatted almond flour instead of the oat flour. Whenever I make Apple Pie, I always use an almond crust, and you can find the recipe here. For those of you who might not have made anything with almond flour before, I recommend you start with using oat flour instead. The almond flour does leave a strong taste, which some like and others do not, and personally I think that an almond crust only goes with some select fillings.

In this step-by-step photo tutorial I will show you exactly how to make it. I prefer using a food processor when making this, but I will provide options for those who might not have one. Also just as a quick note, my hands are not dirty, I just ate blueberries and did not manage to completely wash off the color :)

Ingredients, makes 1 medium pie crust with lid:
  • 400g certified gluten-free oat flour (*see step 1) or almond flour
  • 2 cup soft dates (*see step 2)
  • 6-10 tbsp ice cold water
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla essence 
  • 1/2 tsp salt
  • Combine the dry ingredients together in a separate bowl. If you are making your own oat flour from scratch, just add in the same amount of certified gluten-free oats into a food processor (or a blender), and process until you have a fine flour.

  • In the food processor (you can use a blender/hand blender here too) add in all of the dates and vanilla. It is very important that your dates are not hard, so try to look for the soft dates (you should be able squeeze them easily). If you cannot find soft dates you can use the hard sun dried ones, but boil it in water for 10+ minutes, or until they are soft. Remember to pat them dry before adding them into the food processor! Add the dry ingredients into the food processor with the now blended dates, and pulse about 6 times. You should now have a very flaky dough, like in the picture below.
  • Now add in the one tablespoon of apple cider vinegar and 4 tablespoons of the water. Pulse this in the food processor about 6 times, and see whether or not you can pinch the dough together with your hands. If not, add in another 2 tablespoons of water, and repeat. Look at the pictures below for an idea of how it should look. It is possible to do this by hand, but I really think that to get the most even result you should use a food processor!

  • Shape the dough into a ball, and wrap it in plastic foil. Store this in fridge for 30-60 minutes. Depending on the size of your pie form, and if you are planning to make a lid on the pie, you might need to separate the dough into two balls. If you are making a full lid, I recommend you split the dough 50/50.

  • Now the final step is to shape the crust. When it has rested in the fridge most of the water will have been absorbed, and when you place the dough in your pie form it will crumble, but you should be able to use your hands (or use a pastry roller) to make a nice thin crust. If you find that the dough is a little bit too crumbly, you can use dampened hands when pressing the dough into the pan, as this will make it a little bit easier to work with. You can see in the picture below how the end result should look!
How long the crust should cook for differs from recipe to recipe, and is really depending on the filling, but as a general rule of thumbs I would say anywhere from 25-60 minutes at 150-190 degrees Celcius/300-375 degrees Fahrenheit (I will always write the cooking time in each pie recipe I upload).

Also if you wish, you can send me an email or leave a comment requesting a specific recipe that you want me to make healthy, vegan and gluten-free, even if you think it might be difficult. I always love a challenge!

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