Learn how to make an easy and healthy pie crust that uses no oil or butter. This naturally vegan and oil-free pie crust is really easy to handle with no chilling required. It won't melt when you're working with it and won't shrink when you bake it. Use it to make sweet or savoury pies with cooked or no-cook fillings, tarts, quiches and galettes.
Pie crust with no shortening, oil, butter, or even vegan butter? Is this for real?
You bet! And this healthy pie crust is completely fuss-free too. Because it is an oil-free pie crust recipe you don't need to worry about it melting if it's hot in your kitchen, or if you handle it with warm hands and it won't shrink while it bakes either. It's virtually foolproof!
Recipe video
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My healthy pie crust recipe is well worth mastering because it can be used again and again for all of your favourite savoury or sweet pies and tart crusts, whether they have cooked or uncooked fillings. We're talking anything from pumpkin pie to butter tarts and vegan quiche. You can even use it to make pastries, pasties and galettes.
This healthy pastry recipe makes one pie crust suitable for a top or bottom. If you want to make a double-crusted pie simply double the recipe. There are 1X, 2X and 3X buttons in the recipe card that will alter the quantities for you automatically, so no need to do the math yourself!
What ingredients do I need and why?
(For detailed measurements and instructions, see the printable recipe card).
This healthy pie crust is made with just 4 ingredients:
- Flour – You can use all-purpose flour (plain flour in the UK), wholewheat flour or a good all-purpose gluten-free flour like Bob's Red Mill 1 for 1 Baking Flour. I haven't tried it but I'm 99% sure spelt flour will also work.
- Almond flour – This healthy pie crust is made without shortening, butter, vegan butter or oil. For pastry to work though it needs a source of fat and in this recipe, our fat is coming from almond flour. Almond meal isn't as soft or as fine as almond flour and won't work as well in this recipe. Please also note that leftover almond pulp from making almond milk will not work in this recipe because much of the fat will have leached out into the milk and won't be present in great quantities in the pulp.
- Salt – For flavour. Use fine salt not coarse salt, so it disperses evenly throughout the dough.
- Unflavoured & unsweetened milk of choice – Milk gives a much better result than water in this recipe. Use any variety of non-dairy milk but steer clear of those with vanilla flavouring or any sugar added. Be sure to check the ingredients. It must be plain or it will affect the flavour of the pastry dough, particularly if you are making a savoury pie. The amount of milk needed varies every time. Use just enough so the dough holds its shape and is easily rollable.
OPTIONAL Sugar – Add some unrefined cane sugar (or white sugar) only if the recipe you are making calls for a sweet crust.
Please note that each ingredient has a very specific job, so when making this vegan pie pastry it is important to not make any subs and to be precise with your measurements. I highly recommend the use of a digital scale for measuring flour and butter. Cups are not accurate enough for the best and most consistent results when baking.
If you're wondering what else you can make with almond flour check out my:
How to make healthy pie crust
Vegan oil-free pie crust is really quick and easy to make with just a bowl and a spoon. Here's how:
1 - Mix everything together in a large bowl, adding the milk gradually and mixing between each addition. Use just enough so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable.
2 - Use your hands to form the dough into a ball.
3 - You can either roll out the pie crust and drape it over the dish, or just press it in gently with your hands if you don't mind it looking a little "rustic".
4 - Press it into the dish tightly and gently with your hands, then crimp or trim the edges.
5 - Prick the bottom all over with a fork.
6 - Line with scrunched-up parchment paper, then fill with baking beans, dried rice or dried beans and blind bake or fully bake.
If the pie recipe you are following calls for a fully baked pie crust, you need to fully bake this healthy pie crust recipe. If it calls for a blind-baked or par-baked shell then you need to blind-bake (par-bake) it.
As a general rule though, recipes where the filling going into the pie is wet and has a tendency to make the bottom soggy, like pumpkin pie or quiche, or recipes where the filling needs a shorter bake time than the crust, require a blind-baked pie crust. By blind-baking, you get a nice crisp crust and reduce the chances of a soggy bottom.
When the pie is being filled with a no-cook filling it is essential to fully bake the pie crust and cool it completely before adding the filling. For pies that will go back in the oven, like quiche or pumpkin pie, the crust can still be warm when you add the filling.
Instructions are included in this recipe for both methods.
Success tips
- Prevent crumbly pastry by making sure you use enough milk when mixing the dough. Too little and your dough will be difficult to work with and will be prone to cracks.
- Roll the dough so it is a bigger circle than the diameter of your pie dish. You can hold the dish over the rolled pastry to see if it is big enough. It should be at least 2 or 3 inches wider all around so there is plenty to cover it and go up and over the sides.
- When lining the pie crust with parchment paper, cut a piece the size you need then screw it up in your hands really tightly like you are going to throw it in the trash, then straighten it out and push it gently over and into the pie crust. It makes it much easier to fit it in there without damaging the pastry.
- Preheat a large metal baking tray in your oven and place the pie crust on it to bake. The heat from the metal on the bottom of the crust helps ensure it becomes crisp and won't get soggy when you add the filling. This is a great thing to do anytime you are cooking something with a pastry crust.
- Prevent a tough pie crust. This can be caused by not using enough fat in the crust (be sure to weigh the flour and almond flour accurately with a digital scale so the ratio is correct). Cup measurements are not accurate when measuring flour or flour-like substances.
Making in advance & freezing
Here is how to make healthy pie crust pastry in advance:
- Uncooked and unrolled pastry dough - Make the healthy vegan pie dough up to 3 days ahead. Place in a tightly sealed freezer bag, airtight container or wrap tightly and thoroughly in cling wrap and place in the fridge until needed. It can also be frozen for up to 3 months. Defrost overnight in the fridge. You might need to leave it out at room temperature for a few minutes to warm and soften very slightly before rolling it.
- Rolled, lined and uncooked - After lining the pie dish you can carefully store it in the fridge for up to 5 days or the freezer for up to 3 months. Be sure to cover it tightly so it doesn't dry out and be very careful it doesn't get knocked while in the fridge or freezer. Blind-bake or cook it completely straight from the fridge or freezer. Add an extra minute onto the bake time if it's coming from the freezer.
- Blind-baked or completely baked - Stored in an airtight container in the pantry for up to 4 days.
📖 Recipe
Healthy Pie Crust
Author:
Ingredients
Makes 1 pie crust. Double the recipe for a double crusted pie.
- 1 ½ cups / (140 grams) almond flour , (in the UK ground almonds)
- ¾ cup / ( 94 grams) all purpose flour or wholewheat flour , or gluten free all purpose flour
- ½ teaspoon salt
- 7 to 8 tablespoons non-dairy milk of choice , unsweetened and unflavoured
OPTIONAL (for a sweet crust)
- 2 tablespoons unrefined cane sugar , or white sugar
INSTRUCTIONS
- To a bowl, add the almond flour, all purpose flour and salt. Whisk them together to combine.
- Gradually add the milk, stirring as you go. You might not need it all. You might need a tiny bit more. It varies a little everytime. Once it starts looking clumpy, get a clean hand in there and feel it. You need to use just enough milk so the dough holds its shape when you squeeze it together in your hand, feels supple and will be easily rollable. Bring the dough together into a ball.
- At this stage you can either roll out the pastry with a rolling pin or just press it into your dish or pan with your hands. Unlike regular pastry dough, because there is no solid fat in this recipe, it doesn't matter if you handle it a lot.
- If rolling it out, transfer to a clean, well-floured surface. If you have a silicone baking mat they work really well for rolling pastry dough out on.
- Roll it out to 2 or 3 inches larger than your pie/quiche/tart dish. Sprinkle with flour as needed to stop any sticking.
- Lift carefully by partially rolling the rolled out pastry around the rolling pin, and gently lower into the dish. Press into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
- Prick all over the bottom of the crust with a fork
To blind-bake
- Preheat oven to 350°F (175 °C) with a metal baking sheet or tray big enough to fit your pie dish on in there as it preheats.
- Line the pie crust with parchment paper. Cut a piece the size you need then screw it up in your hands really tightly like you are going to throw it in the trash. then straighten it out and push it gently over and into the pie crust. It makes it much easier to nestle it in there nicely.
- Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes or until the edges of the crust are dry and just beginning to show a hint of colour.
- Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another couple of minutes until the bottom of the crust looks dry.
To fully bake
- Follow the blind-baking instructions but when you remove the parchment paper and baking beans/rice and return it to the oven, bake for 15 minutes or until the bottom crust and sides are light golden brown.
NOTES
- Prevent crumbly pastry by making sure you use enough milk when mixing the dough. Too little and your dough will be difficult to work with and will be prone to cracks.
- Roll the dough so it is a bigger circle than the diameter of your pie dish. You can hold the dish over the rolled pastry to see if it is big enough. It should be at least 2 or 3 inches wider all around so there is plenty to cover it and go up and over the sides.
- When lining the pie crust with parchment paper, cut a piece the size you need then screw it up in your hands really tightly like you are going to throw it in the trash, then straighten it out and push it gently over and into the pie crust. It makes it much easier to fit it in there without damaging the pastry.
- Preheat a large metal baking tray in your oven and place the pie crust on it to bake. The heat from the metal on the bottom of the crust helps ensure it becomes crisp and won't get soggy when you add the filling. This is a great thing to do anytime you are cooking something with a pastry crust.
- Prevent a tough pie crust. This can be caused by not using enough fat in the crust (be sure to weigh the flour and almond flour accurately with a digital scale so the ratio is correct). Cup measurements are not accurate when measuring flour or flour-like substances.
Making in advance & freezing
- Uncooked and unrolled pastry dough - Make the healthy vegan pie dough up to 3 days ahead. Place in a tightly sealed freezer bag, airtight container or wrap tightly and thoroughly in cling wrap and place in the fridge until needed. It can also be frozen for up to 3 months. Defrost overnight in the fridge. You might need to leave it out at room temperature for a few minutes to warm and soften very slightly before rolling it.
- Rolled, lined and uncooked - After lining the pie dish you can carefully store it in the fridge for up to 5 days or the freezer for up to 3 months. Be sure to cover it tightly so it doesn't dry out and be very careful it doesn't get knocked while in the fridge or freezer. Blind-bake or cook it completely straight from the fridge or freezer. Add an extra minute onto the bake time if it's coming from the freezer.
- Blind-baked or completely baked - Stored in an airtight container in the pantry for up to 4 days.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Chris says
The one thing that keeps me from being full vegan is milk. I have never found a non-dairy milk I can drink or use to cook. Just can't stand it.
I know this is perhaps a sensitive question: would this work with dairy-milk?
Melanie McDonald says
It will work fine with any milk but in cooking/baking you really can't tell that plant-based milk was used if you choose the right variety for the job. It's really important to check their ingredients. Many plant milks are sweetened or have some flavouring in them like vanilla and they are no good for cooking with. You need to use totally unflavored and unsweetened milk. My go-to's for cooking/baking are unsweetened soy or unsweetened oat milk. You absolutely can't tell the difference when they are used in a recipe. Hope that helps!
Eileen says
Not sure if you've ever tried it, but I soak cashews overnight and then blend them with fresh water. It is a nice, easy milk, really good for smoothies and other milk needs. I also like the oat milk for baking purposes.
Betsy says
Wow! This is the first recipe I’ve made from this site, and I am sure it won’t be the last after the success of this crust. I am shocked at how fantastic it turned out. I wanted to leave a comment because I was very skeptical that this would turn out well, but the texture and flavor are fantastic and really enhanced the quiche I made. It was so easy to make, and is such a good alternative to a standard butter or shortening-based crust. A note to those making it, I am gluten free but not vegan, so I did use regular milk because that’s what I had on hand. The dough was very shaggy and sticky, but it bakes well!
Melanie McDonald says
I'm really pleased you enjoyed it Betsy, and thank you for leaving a comment/review. It's much appreciated!
Lauren says
Can this be used for fruit pies?
Melanie McDonald says
Yes use it any way you would a regular pastry/pie crust recipe.
Kelsey Andrews says
I just made your quiche recipe using this pie crust. You told me the quiche recipe was coming today so I made the crust last night in anticipation.
Wow. I know your not meant to cut quiche hot from the oven but we couldn't help ourselves. Fantastic!
Kate Kelly says
I tried making this pastry for a fresh strawberry pie (meaning I pre-baked the pie crust before filling) and the pastry turned out ROCK hard - could hardly cut through it with a knife or bite through it with teeth. I followed the recipe to a tee - do you have any idea what might have gone wrong?? After sitting in the fridge for 24h the base softened up a bit thanks to the strawberries so at least that part became edible, but the free edge remained super hard and crispy like a very hard cracker. It was indeed super easy to make and the almond flavour was really nice so if i can fix any mistake I might have made on the texture I would definitely try making this again. Any advice you can offer would be appreciated!!
Melanie McDonald says
This isn't your regular flaky, delicate pie crust because it's oil-free, but it also shouldn't be so hard that it's difficult to eat.
It sounds to me like it was probably overbaked. All ovens are different and when baking, timings are a guide and can never be exact.
Try reducing the cooking time a little next time and it should turn out much better.
Sandra says
Just made this for a fruit pie and it's amazing! It was so easy to make and enjoyed by all. Thank you!
TofuAnnie says
Thank you so much for a 'healthier' pie crust! I've always shied away from pie crusts because a lot of recipes used sooo much added fat in the form of vegan butter or vegan shortening. You're the best and thanks for doing all the work that goes into providing a tested recipe for us all to enjoy!
Melanie McDonald says
Ah, thank you so much! Have fun making lots of pies and tarts!
Karen Brow-Meier says
I love how you explain the why's of what you do. It helps me remember not to skip what can seem like a "fussy" step and usually translates to other recipies I make as well. Thank you!
Question: Can we fill the crust and then bake it (like with a blueberry pie) or do we need to bake partially first?
Melanie McDonald says
Thanks Karen. I'm glad that info is helpful!
Just use the pie crust as you usually would or as per the recipe you are following. If you don't usually par-bake the pastry for your recipe, you don't need to with this one. I've made apple pie with it and didn't partially bake it and it turned out great.
Hope you enjoy it!