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    Home » Recipes » Pies

    Published: Jun 29, 2021 · Modified: May 27, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 29 Comments

    Healthy Pie Crust

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 93 votes
    Healthy Pie Crust

    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.

    2 pie crusts and an empty pie dish

    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!

    In this post:

    Jump to:
    • Ingredients
    • How to make healthy pie crust
    • Success tips
    • Making in advance & freezing
    • Recipe Video
    • Recipe
    • Comments & Reviews

    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!

    Ingredients

    This healthy pie crust is made with just 4 ingredients:

    ingredients for making healthy pie crust
    1. 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.
    2. 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, just like it does in my healthy oil-free biscuits and many other almond flour recipes. 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. Use any leftover almond flour to make my vegan parmesan cheese!
    3. Salt – For flavour. Use fine salt not coarse salt, so it disperses evenly throughout the dough.
    4. 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 find more almond flour recipes here.

    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.

    step by step photo for making th epie crust as per the written directions

    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.

    lining a pie crust with parchment paper and rice

    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.

    2 baked pie crusts

    Success tips

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    a vegan quiche

    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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    2 unbaked pie crusts and an empty pie dish

    Healthy Pie Crust

    Author: Melanie McDonald
    5 from 93 votes
    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. 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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 30 minutes
    Servings: 8 Will make one 9 or 10 inch pie crust

    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
    Prevent your screen from going dark

    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

    Success Tips
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    Serving: 1serving (⅛ of the crust)Calories: 146kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 28mgFiber: 2gSugar: 1gVitamin A: 27IUCalcium: 55mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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    Comments

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      Recipe Rating




    1. Celia says

      January 18, 2023 at 11:55 pm

      What size pie crust does this make? And would it work for lemon meringue pie? (The recipe I have requires blind baking and then about 50 minutes baking once the filling is added - would that be too long for this crust?) Thanks!

      Reply
      • Melanie McDonald says

        January 19, 2023 at 11:19 am

        It easily fits a 9 inch deep pie dish, and yes it can be used in any way you would a regular pastry crust. The recipe gives instructions for blind-baking. I use it to make my quiche recipe all the time which is blind-baked and then baked again with the filling for 40 mins at 350. I've never had any issues.

        Reply
    2. Carol says

      January 18, 2023 at 7:11 am

      How many calories

      Reply
      • Melanie McDonald says

        January 18, 2023 at 9:09 am

        Nutritional information is always included under all of my recipes.

        Reply
    3. Hans says

      November 02, 2022 at 5:47 pm

      5 stars
      Thank you, this was easy good and very easy dough to work with, definitely "a keeper". I filled it with apple slices brown sugar and cinnamon and served with vanilla sauce.

      Reply
    4. Jess says

      October 25, 2022 at 6:19 pm

      Hi :)
      Can I use another flour than almond flour ?
      Coconut flour, buckwheat flour or garbanzo flour.
      Just trying to use what I have in the pantry before buying another type of flour.
      Let me know, I appreciate the help!
      Thanks
      Jess

      Reply
      • Melanie McDonald says

        October 25, 2022 at 7:52 pm

        No definitely not for this recipe. Pastry needs a source of fat to work and the nuts(almond flour) provide the fat. Coconut flour is never a direct sub for any other type of flour in a recipe and is pretty low in fat compared to almond flour anyway, and all other flours are virtually fat-free. Why not just use a regular all-purpose flour pie crust recipe? https://avirtualvegan.com/vegan-pie-crust/

        Reply
    5. Linda says

      July 13, 2022 at 11:03 am

      Will this dough work for a fruit turnover (hand-pie)? If I use it for a traditional pie, will the cooking time need to be adjusted so the crust does not burn? For example, the recipe I'm looking at for a cherry pie requires cooking for 20 mins at 425 then additional 40 minutes at 375. Will it burn at that temperature? Can I also use this dough for a recipe that requires a top crust? Thank you.

      Reply
      • Melanie McDonald says

        July 13, 2022 at 11:56 am

        You can use this recipe in any way you would regular pastry/dough. When I've used it in pies I haven't needed to adjust the baking time. Keep an eye on it towards the end though just in case and cover if necessary.

        Reply
    6. Vicki Karschner says

      May 21, 2022 at 2:49 pm

      Hi!

      My husband has been wanting Apple Dumplings but we're cutting out oil in our diet. Can you use this dough to wrap apples or is it only to be used for a pie crust?

      Thank you!

      Reply
      • Melanie McDonald says

        May 21, 2022 at 5:57 pm

        I'm sorry but I'm not at all familiar with apple dumplings so can't answer that. The only dumplings I'm familiar with are the ones you'd have in a stew or Asian style dumplings.

        Reply
    7. Jannie says

      January 21, 2022 at 8:20 am

      Can you use all spelt flour? As trying to cut out fast and almond flour is higher than other flours or would it spoil it?

      Reply
      • Melanie McDonald says

        January 21, 2022 at 9:26 am

        No, the recipe needs the fat in the almond flour to work.

        Reply
    8. Chris says

      September 25, 2021 at 1:39 pm

      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?

      Reply
      • Melanie McDonald says

        September 27, 2021 at 11:36 am

        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!

        Reply
      • Eileen says

        December 13, 2021 at 6:10 pm

        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.

        Reply
      • Katie says

        October 08, 2022 at 1:16 pm

        The only plant based milk I like is Planet Oat oat milk. I like the original one, I haven’t found any other one that I really enjoy. I hope you like this one🫶🏼

        Reply
    9. Betsy says

      September 07, 2021 at 9:40 am

      5 stars
      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!

      Reply
      • Melanie McDonald says

        September 07, 2021 at 10:55 am

        I'm really pleased you enjoyed it Betsy, and thank you for leaving a comment/review. It's much appreciated!

        Reply
    10. Lauren says

      July 07, 2021 at 3:50 pm

      Can this be used for fruit pies?

      Reply
      • Melanie McDonald says

        July 07, 2021 at 4:18 pm

        Yes use it any way you would a regular pastry/pie crust recipe.

        Reply
    11. Kelsey Andrews says

      July 06, 2021 at 10:36 am

      5 stars
      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!

      Reply
    12. Kate Kelly says

      July 06, 2021 at 9:34 am

      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!!

      Reply
      • Melanie McDonald says

        July 06, 2021 at 10:47 am

        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.

        Reply
    13. Sandra says

      July 05, 2021 at 10:15 am

      5 stars
      Just made this for a fruit pie and it's amazing! It was so easy to make and enjoyed by all. Thank you!

      Reply
    14. TofuAnnie says

      June 29, 2021 at 11:29 am

      5 stars
      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!

      Reply
      • Melanie McDonald says

        June 29, 2021 at 12:30 pm

        Ah, thank you so much! Have fun making lots of pies and tarts!

        Reply
    15. Karen Brow-Meier says

      June 29, 2021 at 10:43 am

      5 stars
      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?

      Reply
      • Melanie McDonald says

        June 29, 2021 at 11:03 am

        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!

        Reply

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