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Get ready to elevate your pie game with these three easy-to-make, vegan, oil-free pie crust recipes! Each crust is not only healthy but also versatile enough to work with both savory and sweet fillings. Whether you’re aiming for a comforting pot pie or a fruity dessert, these crusts are crafted to meet different dietary needs without sacrificing flavor or texture.
Are you ready to master the art of the perfect vegan oil-free pie crust? Whether you’re baking a comforting savory pie or a sweet treat, finding a vegan and oil-free crust can be a challenge—but not anymore!
Today, I’m sharing three delightful pie crust recipes that are free from oil, easy to make, healthy, and filled with simple, whole-food ingredients. Trust me, you won’t miss the vegan butter or oil one bit!
Pie crusts are often considered indulgent, but these three recipes are a game-changer. They allow you to enjoy flaky, tasty crusts without the guilt. Plus, all three crusts are made with oats, potatoes, or almond flour—ingredients that bring nutrition to the table and a wonderful taste.
Read on to find your next favorite pie crust, all perfect for your next baking adventure.
These simple recipes are great for anyone following a whole-food, plant-based (WFPB) diet or anyone simply looking to make healthier choices. Let’s get started!
WHAT ALLERGENS IS FREE FROM?
These recipes are all gluten-free (if using certified gluten-free oats), refined sugar-free, and, of course, vegan and oil-free. They’re also free from common allergens like soy and peanuts, making them a safe choice for many dietary needs.
Recipe Allergen Differences to take into account:
- Potato-Based Pie Crust: It’s Nut-free.
- Gluten-Free Oat Flour Pie Crust: It’s Nut-free and contains tahini (from sesame seeds).
- Almond Flour Crust: Contains almonds.
WHY THESE RECIPES WORK AND ARE GOOD FOR YOU?
When creating pie crusts that are vegan and oil-free, it’s all about texture and flavor.
Using wholesome ingredients like oats, mashed potatoes, and almond flour, we create tender pie crusts yet sturdy enough to hold any filling.
The combination of natural starches, oats, and nuts gives these crusts a perfect balance of crispiness and soft crumbliness that we all love in a great pie.
USEFUL KITCHEN EQUIPMENT
To make these Vegan Oil-Free Pie Crust recipes, you’ll need:
- A food processor: Perfect for pulsing oats to make oat flour.
- Mixing bowls: You’ll need a few to combine and prep ingredients.
- Measuring spoons and cups: Precision is key in baking.
- Rolling pin (optional): Some crusts can be pressed directly into the pie pan, but a rolling pin helps for even crust distribution.
- Pie pan: Essential for that classic pie look and even baking. You can use a deep-dish baking dish or a 9-inch (23 cm).
PIE CRUST RECIPES
1) POTATO-BASED PIE CRUST
POTATO-BASED PIE CRUST
Equipment
- 1 Pie Dish
- 1 Large Mixing Bowl
- 1 Large pan
- 1 Silicone Dough Rolling Bag (or parchment paper)
- 1 Rolling Pin
Ingredients
- 2 cups mashed potatoes (oil-free, no butter, unsalted)
- 1 cup oat flour (GF is needed)
- 1/4 cup tapioca starch
- 1/4 cup unsweetened applesauce
- 1/4 cup ground flaxseeds
- 2-3 Tbsp cold water (as needed)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the mashed potatoes, oat flour, flaxseeds, applesauce, and tapioca starch.
- Stir well until a dough starts forming, adding cold water as necessary. Roll the dough between two pieces of parchment paper* to your desired thickness, or press the dough evenly into your pie dish to form the bottom crust. Reserve some dough for the top if making a double crust.
- Add your filling. If using a double crust, roll out the remaining dough and lay it over the filling. Seal the edges and make a few small slits on top to allow steam to escape. Optional: Brush the top of the crust with the plant-based milk and maple syrup mixture to help it brown in the oven.
- Bake for 20-25 minutes until lightly golden.
- Enjoy!
Notes
- For best results, bake the crust on the middle rack of the oven to ensure even cooking.
- * I love to use this Silicone Dough Rolling Bag to roll the crust.
- The gluten-free dough will crack, but it’s manageable with patience. It is normal if it breaks in a few places. Fix those cracks by covering them with dough using wet fingers.
- Mashed Potatoes for the Crust: Ensure the mashed potatoes are smooth and free from any lumps, as this will help create a more cohesive dough. Using freshly cooked and well-drained potatoes (or even leftover mashed potatoes) can enhance the texture of the crust.
- Working with Dough: Use minimal flour to avoid making it too dense when rolling out the crust. Too much-added flour can prevent the dough from puffing up and may cause cracks when splitting open the pie.
- Chilling the Dough (Optional): If the dough is too soft to handle, you can chill it in the fridge for about 15-20 minutes. This can help make it easier to roll out and press into the pie dish.
2) GLUTEN-FREE OAT FLOUR PIE CRUST
VEGAN & GLUTEN-FREE OAT FLOUR PIE CRUST (Oil-Free)
Equipment
- 2 mixing bowls
- Measuring spoons and cups
- 1 Rolling Pin
- 1 Pie Dish
Ingredients
- 1 Tbsp ground flaxseed (for flax egg)
- 3 Tbsp water (for flax egg)
- 1 ½ cups oat flour (180 g oat flour, GF if needed)
- 1/4 cup tapioca flour (30 g)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup tahini (56 g smooth pourable tahini)
- 1/3 cup applesauce (93 g unsweetened)
- 2-6 Tbsp warm water (as needed, might not be necessary)
Instructions
- Prepare the Flax Egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5-10 minutes until it thickens.
- Preheat Oven: Heat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a large mixing bowl, whisk together the oat flour, tapioca flour, salt, and baking powder.
- Combine Wet Ingredients: In a separate bowl, mix the tahini, applesauce, and flax egg until well combined.
- Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir until combined. Depending on the moisture level of your mixture, start by adding a small amount of warm water (one tablespoon at a time) to achieve a dough consistency. The dough should be firm and pliable but not too sticky or wet. You may not need to use all the water, or you might not need it at all, or you will need more depending on climate, temperature, and consistency of ingredients.
- Form the Dough: Knead the dough gently on a surface dusted with oat flour. If it feels too sticky, add more oat or tapioca flour until it's manageable.
- Roll Out the Dough: Place the dough between two pieces of parchment paper* to prevent sticking. Roll it out to the desired thickness and size to fit your pie dish.
- Transfer to Pie Dish: Carefully peel off the top layer of parchment paper and invert the dough into your pie dish. Press it firmly but gently into the dish, shaping the edges as desired, and working with your fingers until you cover all the dish/pan**. Trim any excess dough.
- Dock the Crust: Use a fork to prick the bottom and the sides of the crust several times. This helps to release steam and prevents the crust from puffing up during baking. If you use this crust for pies that cook up to 45 minutes or more, you don't need to pre-bake it.
- Pre-Bake (Optional, fillings that require baking): For a pre-baked crust, bake in the oven for 15 minutes or until it turns golden around the edges. Add the filling, and continue baking *** following your recipe, keeping an eye on the crust to prevent over-browning.
- For no-bake pies (or cold fillings): Bake the pie crust for 20-25 minutes (in the center rack); Let it cool for 20 minutes before filling.
- Enjoy your delicious vegan, gluten-free, nut-free, and oil-free pie crust!
Notes
- * You can also use a Silicone Dough Rolling Bag instead of parchment paper. It’s one of my favorite items in my kitchen!
- ** The gluten-free dough will crack, but it’s manageable with patience. It is normal if it breaks in a few places, fix those cracks covering them with dough using wet fingers.
- *** To prevent the outer parts of the pie crust from burning during the baking process, it’s a good idea to shield the uncovered crust with aluminum foil. This technique ensures even baking of the pie and its crust, avoiding the crust turning excessively dark or burnt. Oven temperatures can vary, so keep an eye on your crust, especially the first time you make it.
- Storage: If you need to store the baked crust before filling, wrap it tightly in plastic wrap and keep it at room temperature for up to 1 day or refrigerate for up to 3 days. This crust can be frozen before or after baking. Wrap it well in plastic wrap and freeze. Don’t freeze it as a ball; if you are freezing it before baking it, shape it into the pan first (you can use aluminum pie pans).
- Oat Flour Texture: If you’re making your own oat flour, ensure it’s finely ground to avoid a gritty texture in the crust. A high-speed blender or food processor works best for achieving a fine consistency.
- Water Temperature: Using warm water can help to mix the dough more easily, especially if the tahini or applesauce is cold. However, add it gradually to avoid a dough that is too wet. I tried cold also, but warm worked better.
- Tahini Texture: Use smooth, pourable tahini for the best results. The consistency of tahini can vary significantly between brands; if yours is too thick, gently warming it may make blending with the other wet ingredients easier.
- The baking time only includes the pre-baking or par-baking version.
3) ALMOND FLOUR CRUST
EASY VEGAN PIE CRUST (Oil and Gluten-Free)
Ingredients
- 2 cups almond Flour (fine)
- 3 tbsp flaxseed meal (ground flax seeds)
- 1/3 cup organic cornstarch (or arrowroot starch)
- ¼ tsp baking powder
- ½ tsp salt
- 1/3 cup unsweetened apple sauce
- 1 tsp apple cider vinegar
- cold water (optional, as needed)
Instructions
- Mix Dry Ingredients: Combine almond flour, flaxseed meal, cornstarch (or arrowroot starch), baking powder, and salt in a large mixing bowl. Mix thoroughly.
- Add Wet Ingredients: Add applesauce and vinegar to the dry mixture. Mix until it starts forming a dough.
- Adjust Texture: If needed, gradually add one tablespoon of cold water at a time until the dough reaches the desired consistency. It should be soft, moist but not sticky. If it’s too sticky add more flour as needed.
- Roll Out the Dough: Place the dough on a piece of parchment paper* and use another piece on top to roll it out to the desired thickness. Transfer the rolled-out dough into a pie dish, gently pressing it into the bottom and sides. If you notice any holes or tears in your dough, you can use the excess dough from the edges to patch it up. Fill in the gaps with the extra dough to ensure your dough covers the pie dish.
- Refrigerate: Prick the bottom of the crust lightly with a fork to prevent it from puffing up. Cover and place it in the freezer for 20 minutes.
- Preheat Oven: In the meantime, preheat your oven to 400°F (200°C).
- Bake the Crust: Cover the pie crust with parchment paper, and use pie weights or other heat-safe material to weigh the crust down.
- For cooked pies (filling that requires baking), pre-bake (in the center rack) the pie crust for 15 minutes; remove the weight and parchment paper, add the filling, and continue baking it following your recipe**.
- For no-bake pies: bake the pie crust for 15 minutes (in the center rack); remove the weight and parchment paper after 15 minutes, and bake for 5-10 minutes more or until the crust is lightly golden. Let cool for 20 minutes before filling.
- Enjoy your delicious gluten-free, vegan, and oil-free pie crust!
Notes
- Substitute ground flax seeds with Ground Chia Seeds, but not Whole.
- * You can also use a Silicone Dough Rolling Bag instead of parchment paper. It’s one of my favorite items in my kitchen!
- ** To prevent the outer parts of the pie crust from burning during the baking process, it’s a good idea to shield the uncovered crust with aluminum foil. This technique ensures even baking of the pie and its crust, avoiding the crust turning excessively dark or burnt.
- The pie crust dough, without the filling, can be prepared in advance and stored in the refrigerator for three days or in the freezer as long as it is effectively covered (for up to 3 months).
- The prep time includes 20 minutes in the freezer, and the baking time only includes the pre-baking or par-baking.
- The recipe was adapted from “From My Bowl.”
WHAT WILL YOU LOVE ABOUT THESE RECIPES?
- No Oil Needed: You won’t find any oil, vegan butter, or shortening here. The ingredients are naturally wholesome.
- Healthy and Delicious: Packed with fiber and healthy fats, these crusts are a healthier twist on a classic pie crust.
- Versatility: Sweet or savory, these pie crusts can handle it all.
OTHER DELICIOUS BAKING RECIPES TO TRY!
WAYS TO ENJOY THESE RECIPES
Whether you’re making a classic pot pie, a rich and fruity dessert pie, or something savory and veggie-packed, these Vegan Oil-Free Pie Crust recipes are here to support your creativity in the kitchen. Pair them with fillings like hearty lentil stew, creamy pumpkin pie, or even fresh berries or apples for a delightful, seasonal dessert. The possibilities are endless!
Give these pie crusts a try, and let me know which one you fall in love with. They’re simple, wholesome, and so easy to make—perfect for anyone looking to make their pies healthier without sacrificing flavor.
DID YOU MAKE ANY OF THESE PIE CRUST RECIPES?
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