This vegan gluten free pie crust is easy to make with just two ingredients - raw nuts and dates! It's perfectly crunchy and makes a great base for all sorts of vegan desserts.
If you've done any experimenting with vegan baking, then you know the need for a good pie crust recipe!
While I love my go-to coconut oil pie crust, I was keen on creating a completely gluten-free crust that would pair perfectly with all kind of summer tarts. (Like this No Bake Vegan Lemon Tart!)
With the natural sweetness of dates, this vegan, gluten-free pie crust is so nutty and luxurious you'll use it for every pie you make going forward.
It pairs well with cream custards, loose fruit fillings, and berries piled as high as the eye can see.
Tips & Tricks
You can replace the dates with dried apricots if you're feeling adventurous.
You can use any tree nuts you like, bearing textures in mind. I like the combination of cashews almonds, and walnuts. But macadamia nuts, brazil nuts, and pecans are all lovely here.
If you're filling this with a cocoa or coconut cream custard, you can add 1 tsp vanilla extract (or the seeds from one vanilla bean) and a pinch of cinnamon to elevate the flavors.
Because this crust boasts a lot of natural sugar, longer bakes (or higher temperatures) do better if you place a foil ring over any exposed crust to prevent it from burning. Remove toward the end of the bake time to allow the edges to crisp up.
- 1 cup raw cashews
- 1 cup raw almonds
- ⅔ cup raw walnuts
- 1⅓ cups pitted dates
- Pulse the nuts together in a food processor until mealy in texture.
- With the food processor still running on low, add the dates little by little until the mixture comes together like a rough dough. (You may not need to use all the dates.)
- Turn out the dough and press into the base and sides of an 8"-wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.