This sweet shortcrust pastry is gluten free and vegan. I've used whole food, healthy ingredients like almond flour and buckwheat flour, so that you can make healthier versions of your favourite dessert pies and tarts! Its crispy and golden when baked and oh so delicious!
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Finally a sweet shortcrust pastry that is gluten free AND dairy free! I'm honestly SO happy with how this delicious gluten free, vegan pie crust turned out. Read on to see what ingredients you'll need, how to make this pastry and some tips and tricks.
Ingredients
This is an almond flour pie crust recipe. To make this recipe gluten free and dairy free I have used:
- almond flour (or blanched almond meal)
- buckwheat flour
- tapioca starch
- sea salt flakes
- pure maple syrup
- coconut butter
- vanilla extract
- water
How to Make Vegan Shortcrust Pastry
This recipe is relatively straight forward to make. The only fiddly part is pressing the pastry into the tart tin - I like to take my time with this step to get a nice, neat and uniform pie crust. Here's how to make my gluten free, vegan pie crust.
Add the almond flour, buckwheat flour, tapioca starch, sea salt, vanilla extract, coconut butter and maple syrup to the drum of a food processor. -
Pulse until the mixture resembles a bread crumb like texture. -
Continue pulsing while gradually adding in water. -
Remove the lid to scrape down the sides. -
Continue pulsing until the mixture begins to clump together and sticks together well when pressed. -
Crumble an even amount of mixture around the base of a greased tart tin. -
Press the pastry into the edges of the tin, until you have an even edge all the way around. -
Add the remaining pastry to the base of the tin. -
Press down firmly and evenly. -
Place tin onto a baking tray and bake. -
Once baked, remove from the oven and while still warm, use an egg flip to press down. -
Cool in the tin for 20 minutes. -
Transfer to a wire wrack to cool completely.
Tips for Making Gluten Free Shortcrust Pastry
Tarts
Because of the nature of this gluten free pastry dough, I find it easier to press the dough into the tin when making a tart, rather than rolling out.
Pies
You might find it easier to roll the pastry out if using for a pie shell. I would recommend doing so on a sheet of baking parchment. This means that you can more easily transfer it and flip it over into the pie tin.
You don't need to refrigerate this dough prior to using if pressing out into the tin. However, if you would like to roll it out, then I would recommend forming the dough into a ball, wrapping it in glad wrap and chilling for 20 minutes prior to rolling.
Blind Baking
You won't need to weigh this dough down when blind baking. I just recommend pressing the dough down with an egg flip as soon as you take it out of the oven. This is to create a nice firm crust.
Sweet Shortcrust Pastry Cooking Times
How long you bake this vegan pie crust for completely depends upon what you are filling it with.
- If you are creating a no-bake filling, bake the crust for the full 20 minutes.
- If using a filling that needs to be baked, like for a pumpkin pie or apple pie, then bake for 10 minutes.
Pin Me For Later
If you don't want to forget about this delicious gluten free shortcrust pastry, create a Pinterest Board called "Recipes to Make" & pin this image for later.
Looking for more Gluten Free Treats? Try these...
Glazed Blueberry Donut Recipe - Gluten Free
Equipment
- Food Processor
- Tart Tin or Pie Tin
- Baking Tin
Ingredients
- 1 ½ cups almond flour or blanched almond meal
- ½ cup buckwheat flour
- 1 tablespoon tapioca starch
- ¼ cup maple syrup pure
- 110 grams coconut butter
- ½ teaspoon sea salt flakes
- 2 teaspoons vanilla extract
- 2 tablespoons water
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a medium tart tin and set aside.
- Add the almond flour, buckwheat flour, tapioca, maple syrup, coconut butter, salt and vanilla extract to the drum of the food processor.
- Pulse to combine until mixture resembles a bread crumb like texture.
- Gradually add the water while pulsing to combine.
- Use a spatula to scrape down the sides of the food processor.
- Place the lid back onto the food processor and pulse another 3-4 times to mix the dough.
- Scatter around two thirds of the dough evenly around the base of a greased tart tin.
- Use hands to press the dough into the edges of the tart tin to form an even and uniform edge.
- Tip the remaining dough into the centre of the tart tin and press down evenly across the base.
- Bake for 20 minutes for a fully baked, golden brown tart shell. If blind baking prior to adding a filling that needs to be returned to the oven and baked further, then bake only for 10 minutes.
- Once baked, remove from the oven and use an egg flip to press down the pie crust. This is to create a firm pie crust that doesn't crumble.
- Cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
Video
Notes
Nutrition
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Janine
And we are talking coconut butter, not coconut oil, right?
Sarah Bell
Yes, coconut butter. I know it's not often use but it just works so well in this recipe. Coconut oil just isn't quite right.
Janine
Perfect, thanks. I couldn't see the temperature for the bake. Is it at 180 degrees?
Sarah Bell
Hi Janine, thank you so much for pointing that out! I've just updated the recipe with the temperature - you were right, it's 180 degrees. I'd love to hear how you go if you make this!
Giuliana
Hi!
If my filling needs to bake for 45 minutes at 350 F, will the crust burn?
Sarah Bell
Hello, it should be fine - just keep an eye on it towards the end and if the crust starts to brown up a bit much then you can cover the whole pie with a large piece of aluminium foil. I did this with my pumpkin pie, which baked for around 45 minutes and it turned out perfectly.