If you are looking for a fast, easy gluten-free dairy-free no-roll pie crust dough (gosh look at all those hyphens), this is it! This vegan pie crust recipe uses no shortening, and because the “flour” is made from uncooked oatmeal oats (so technically it’s an oatmeal pie crust) you can make it sweet or savory, as an oat pie crust is as perfect for a vegan quiche as it is for a dessert pie or bars! In fact, this is the crust recipe that we use for our gluten-free, vegan fig bars. You can also prebake this pie crust!
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Here’s the beauty of this pie crust recipe: it’s great for lazy people. There, we said it. Sure it can be satisfying to mix up a “roll your own” pie crust, cut in the vegan butter or shortening, get the ice water, flour your counter (oh the mess!), and roll out a pie crust, hoping that it doesn’t tear as you transfer it to your pie plate. And even if it all goes perfectly, have we mentioned the floury mess? Don’t get us wrong, we’ve done it this way for years (especially when our kids were younger, because it was fun for them).
But after rolling out pie dough for decades, and hundreds of times, frankly we’re over it. Of course you don’t have to be a lazy baker like we are to appreciate and make this no-roll pie crust, it can be something to have in your baking repertoire alongside its more finicky pie dough cousins.
As we mentioned, one of the beauties of this pie crust is that you can dress it sweet, or dress it savory, it don’t care. If you’re making a savory pie, just bring the sugar down to 1 teaspoon (or omit it altogether, depending on what sort of savory pie you are making).
Thank you! ❤️
*Receipts will come from ISIPP.
You do need a food processor to make this recipe; at least that’s how we do it, if you make it by hand let us know how it goes!
Fast n’ Easy Gluten-Free Vegan No-Roll Pie Crust
1 1/2 cups uncooked quick oats (quick oatmeal) or 1 1/2 cups oat flour if you have that on hand
1/4 cup coconut oil (the solid kind, not liquid)
1 Tablespoon sugar (reduce or omit for a savory pie)
1/2 teaspoon salt
about 1/3 cup cold water (you may need a little less or a little more)
Preheat your oven to 375° or to whatever temperature is called for by the pie recipe you are using.
If you are using oats (rather than pre-made oat flour), put the oats in your food processor, using the ‘S’ blade, and process them until they are fully turned into flour.
Add the sugar and salt, and process for a few seconds to get them fully incorporated.
Now add the coconut oil, dividing it into a few pieces placed randomly around the bowl of the food processor (this is so not all of the coconut oil starts out in one place).
Pulse the food processor until the coconut oil has been reduced to pea-sized lumps.
Now turn the food processor on and slowly drizzle cold water in through the feed tube of the food processor, just until the dough turns into a single ball of dough which starts traveling around the bowl of the food processor. At that point turn the food processor off.
Let the dough sit for a moment while you grease your pie pan or baking pan.
Now take the dough out of the food processor, plop it in the middle of your greased pan, and press it evenly into your pan, going up the sides as well (unless you are making bars, in which case just press it evenly across the bottom of the pan).
Add your filling and bake according to the directions for the pie recipe you are making. If you want to pre-bake the crust, prick the bottom a few times with a fork and bake it at 375° for about 10 minutes or so, until the edges start to turn golden brown.
Gluten-Free Vegan Fig Bars Using Our Fast n’ Easy Gluten-Free Vegan No-Roll Pie Crust
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