Easy allergy free pie crust that is gluten free, vegan, top 14 allergy free, and super delicious! Quick to make for sweet and savory pies. Gives a perfect roll out each time.
Let’s make an easy to do and perfect for every pie, allergy friendly pie crust! This pie crust has been my go to for years. Free from the top 14 allergens but no one will ever tell because it is so flakey and never has a soggy bottom. Ready? Let’s get started!
Free from: wheat/gluten, peanuts, tree nuts, coconut, dairy, casein, eggs, soy, sesame, corn, lupin, sulfites, fish, shellfish, crustaceans, mollusks, mustard, and more
What I love about this crust are the simple ingredients you need to mix it all up! Here is what you will need:
- Flour of your choice – Use a good quality gluten free mix like King Arthur or Pamela’s Artisan blend. Or, if you are nightshade sensitive, check out my Homemade Gluten Free Flour Blend!
- Tapioca or Arrowroot powder – This gives the crust a lightness that can’t be beat.
- Vegetable Shortening or Butter of your choice
- Apple Cider Vinegar
- Ice Water
- Sugar (optional)
- Cream Cheese – This is a totally optional ingredient, but really makes a soft and flakey gluten free crust! Use your safe cream cheese.
Should I use butter or vegetable shortening?
Either work in this recipe and it depends on what is safe for you to use and what you want your final pie crust to taste like. Here are some quick run down for each of them.
Butter is the gold standard in pie making. If you are not allergic to dairy, I recommend that you use all butter in this pie crust. Butter makes for the most flakey of pie crusts, gives the most flavor, and provides a good puff to the crust.
Dairy Free Butter is a great alternative if you are avoiding dairy. My personal favorite is the soy free blend from Earth Balance. However, other options like Mikyo’s also work well. Dairy free butter is slightly more oily than dairy butter but still provides a great crust. It won’t rise as much and will not be as flakey overall. However, it does give a good color to the crust and holds up well with a sturdy filling like a pot pie or heavy pumpkin pie filling. This is a delicious option!
Shortening is the safest of all fats for pie making as it is free from the top 14 allergens. It tends to bake up darker than the butter or dairy free butter, so don’t be afraid to let it get a little color on the crust! Shortening is the most crumbly of all the pie crust types and doesn’t get as flakey. Flavor wise it is the most neutral and can really allow the flavors of sugar or spices/herbs to shine!
Step One: Add the dry ingredients to the food processor or large bowl.
Add flour, salt, tapioca, and sugar (if using) to the food processor and pulse a few times to bring it all together. If making in a large bowl, mix together with a pastry cutter or fork.
Step Two: Add the butter or shortening of your choice.
Add the butter or shortening to the food processor and pulse several times until the mixture resembles wet sand.
If using a bowl and pastry cutter, work butter/shortening into the flour mixture quickly until the mixture resembles wet sand.
Step Three: Add apple cider vinegar and water.
Now add the apple cider vinegar and water to the dough. Begin with the recommended amount in the recipe. However, you may need to add a splash more water to the mixture to bring it all together. I can’t give you an exact amount because pie crust is so dependent on where you live and what the weather is like that day you are making it!
You will know when the pie crust is ready when you pulse the dough and it forms into a large dough ball on its own in the food processor.
If you are making this by hand, it will hold its shape when pressed into a ball and no visible lumps of butter (shortening) remain.
Step Four: Roll Out or Press
If you are pressing your dough into a pie pan, remove the dough from the food processor and immediately press into a pan and bake as desired. This method is quick and easy and not fussy at all. The dough will be soft and flavorful and holds up well in baking.
If you are rolling your dough out, place down a sheet of parchment paper and lightly flour the surface of the paper. Gently roll the dough into a general desired size/shape. Transfer to a pie pan to use in your recipe.
Do you need to chill this dough? Nope! Can you chill this dough? Yes!
If you want to make the dough a day before, wrap the dough up in plastic wrap and pop it in the fridge before using. Let it rest on the countertop for about 20 minutes before rolling/pressing.
Step Five: Bake!
Depending on your recipe, you can blind bake this pie crust (think things like tarts or pudding pies) or fill it and place the whole thing in the oven at once (think pumpkin pie or chicken pot pie!).
Want some ideas of what to fill your pie crust with? Check out these recipes!
- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- pastry cutter
- food processor (optional)
- ⅔ + ¼ cup gluten free flour
- ⅓ cup tapioca or arrowroot powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup butter or vegetable shortening
- 1 ½ teaspoon apple cider vinegar
- 3-5 tablespoon ice water
- 1 tablespoon sugar, optional
- 1 tablespoon cream cheese of choice, optional
- In a large mixing bowl, combine your flour, starch, xanthan gum, and salt. Mix well to combine.
- Now add your shortening and work to bring together with a pastry cutter or a food processor. Mix until crumbs form and it looks like sand.
- Now add the apple cider vinegar and the water. I can't give an exact amount as it depends on what flour blend you use and how humid it is when you are making this mix. You want your dough to come together and be tacky, but not sticky. If it is too dry, add more water. If it is too wet, add more flour, a spoonful at a time.
- If you are rolling this dough, roll between two sheets of parchment paper. Chill after rolling. Let dough warm for 5 minutes on the counter after chilling but before trying to shape dough.
- If you are pressing into a pie pan, no resting is required.