Vegan pie crust that’s free of gluten and refined sugar? You bet. The best part? It’s oh so delicious.
With the natural sweetness of dates (or dried apricots, if you’re feeling adventurous), this vegan, gluten-free pie crust is so nutty and luxurious you’ll use it for every pie you make going forward. It marries well with cream custards, loose fruit fillings, and berries piled as high as the eye can see. You can use any tree nuts you like, bearing textures in mind. Taste. Adjust. Savor. Enjoy! Print
Vegan, Gluten-Free Pie Crust
You can use any tree nut in this recipe, but sub out with care. 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 to allow the edges to crisp up.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 crust shell
- Category: Vegan
- Method: Baking
- Cuisine: American
1 cup (140 g) raw cashews
1 cup (125 g) raw almonds
⅔ cup (80 g) raw walnuts
1⅓ cups (150-200 g) 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.