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Overhead view on a gluten-free shortcrust pastry that's left empty still in the pie plate. The pie crust is on a blue towel and there are 2 bowls on the side containing ground chia seeds and almond flour.

Gluten-free Shortcrust Pastry (Vegan)

Not sure about making a homemade pie crust that's completely gluten-free? Then, try this easy & fast gluten-free shortcrust pastry and you will be hooked! This recipe only requires a few simple ingredients and can be made + baked within 20 minutes! It is completely dairy-free, egg-free and made without any butter.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings 1 pie crust
Author plantbasedjess


  • ¾ cup almond flour - blanched and fine
  • ¾ cup brown rice flour - white rice flour works too
  • ½ cup tapioca flour - also called tapioca starch
  • 1 tbsp ground chia seeds - whole seeds work too
  • cup coconut oil - choose refined to avoid coconut flavor
  • 5 tbsp cold water


  • Pre-cook the oven at 350º.
  • In a bowl (or right in your pie plate!), combine the rice flour, almond flour, tapioca starch and ground chia seeds. Use a fork to ensure there are no chia seed clumps anymore.
  • Then, distribute the coconut oil all over the flour in small clumps (do not transfer the whole ⅓ cup of oil all in the same spot!) and, still using your fork, mash the oil to break the clumps in smaller pieces and slowly incorporate the flour within the oil. Keep mashing until you reach a crumbly texture.
  • Add the cold water over the mixture and keep mashing with your fork. I usually need 5 tablespoons of water, but you can start with 4 and add 1-2 more tablespoon as needed. The dough will slowly start to come together as you are mashing. It is ready when there are no dusty fine flour left at the bottom of your dish.
  • Once the dough looks ready, then set your fork aside and use your fingers to press on the dough and shape your pie crust. Do not leave any cracks behind and shape the sides as well so the crust is tight and uniform.
  • Poke the bottom of the crust with a fork and pre-bake for 10-17 minutes. Then, use as directed by your recipe.



  • Depending on the side of your pie dish (or how thick your crust is after shaped) and if you need to also bake the filling of your pie, you will have to pre-bake your pie for 10-17 minutes. For a classic pie plate that's 9 inches wide, then aim for closer to 15 minutes of pre-baking. You can pre-bake for about 10 minute for larger pie plates. If you do not have to bake your pie filling (ex: for vegan raw cheesecakes that only needs to set in the fridge without cooking the filling), then you can consider pre-baking the crust closer to 17 minutes.
  • Do not use any other kind of oil than coconut oil!