A simple oil free pie crust that’s vegan, nut free and made using a mix of white (or almond flour) and whole wheat flour for a healthier dessert option! It’s incredibly easy to make, and perfect for both sweet and savoury pies!
Now let’s be clear. This is not a flaky, buttery pie crust that you might be used to. It is a healthy vegan pie crust!
But, I promise, it’s delicious and perfectly satisfying for all your pie needs. 🙂
Why you’ll love it!
- Easy to make! Just a handful of ingredients and no complicated methods.
- It’s not only free from oil, but it’s nut free, perfect for anyone with allergies. (EDITED: September 21, 2021 to add that I’ve now tested this with almond flour to replace the white flour should you prefer.)
- Hidden nutrients from avocado also make it a healthy option, when compared to most pie crust recipes.
I’ve tested this crust a number of ways and here is what you’ll need.
- Whole wheat pastry flour: This is not the same as regular whole wheat flour. It produces a softer dough, and I do not recommend regular whole wheat flour in its place.
- White flour or almond flour: I originally posted this recipe with a mix of whole wheat pastry flour and white flour to produce a softer, less dense result. I’ve since been asked if the white flour can be replaced with another unrefined flour. Happy to report that this pie crust works beautifully with almond flour in place of white, if preferred.
- Coconut milk: Full fat coconut milk (the kind in a can) is my preferred non dairy milk for this crust. However, I’ve also tested with light coconut milk, soy milk and almond milk. They all work.
- Avocado: Make sure it’s ripe and soft enough to mash for the smoothest and most desirable results.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. All you’ll need is 4, plus a couple optional extras.
Add all the ingredients, except the water to your food processor. Process until the mixture is mostly combined, without over mixing. (photos 1-2)
Transfer the dough to a sheet of parchment paper that has been lightly dusted with flour. (photo 3)
Sprinkle a little more flour on top of the dough, and your rolling pin. (photo 4)
Now stretch your dough into a circle that’s approx. 10-11 inches wide. (A little wider than your pie plate.) (photos 5-6)
Use the parchment paper to flip your dough on top of your prepared pie plate. Then gently peel away the parchment paper. (photos 7-9)
Use your hands to press the pie crust into your plate on the bottom and sides. (photo 10)
Then use a knife to trim away the excess, along the side of your dish. (photo 11)
Optional: Use your fingers to make a decorative pattern along the rim of your crust, if desired. But don’t worry about making it perfect. (photos 12-13)
Prick your dough with a fork all over the bottom so that the steam will escape while baking. (photos 14-15)
Then blind bake your pie crust for 15-20 minutes if you’re making a pie that doesn’t require further baking. (photo 16)
Or follow the baking directions, according to the type of pie you’re baking.
And there you have it! An oil free pie crust that’s simple to make, and ready before you know it.
Can I use almond flour?
I’ve recently tested this whole wheat pie crust with a mix of almond flour (to replace the white flour), and the results are fantastic.
The dough was a tad stickier to work with, but nothing that a sprinkle of extra flour while rolling it out, won’t fix. 😉
Here’s a side by side comparison of both options, before baking.
And here’s my healthier pecan pie baked using the almond flour oil free pie crust option.
Pie Crust FAQ
If your pie crust is feeling too sticky, add a sprinkle of flour and work it into your dough.
If your dough is too crumbly and not holding well, add one tablespoon of water and mix it into your dough, VERY well before adding more. Usually one tablespoon is enough.
No problem. Just mash your avocado with a fork and work it into your other ingredients. Use your hands and a large mixing bowl to really mix everything together. It will take a little bit longer this way, but you’ll reach the same results.
Yes, you may use all white whole wheat (or whole wheat pastry flour) to omit the white flour. It won’t be as soft, but still works well. Do not use regular whole wheat flour.
I’ve also tried this one using a mashed banana, which works. However, the fat content from the avocado really helps soften the mixture, and I highly recommend using avocado.
You CAN. However, given the very small amount (just 4 tablespoons in the entire crust), I do recommend full fat here. Again, this will keep the dough soft and moist and won’t add much fat, overall.
- For best results, use a kitchen scale and weigh your flour. Relying on measurements is not as accurate as weight.
- Try not to over process your mixture in the food processor. Pulse until combined and then transfer to a clean surface to continue by hand.
- Make sure to lightly flour your work surface and rolling pin, to prevent sticking.
- As you’re stretching the dough, it helps to pick it up and move it around between rolling, so it doesn’t get overly stuck.
- Do not add water, unless needed. If you use a kitchen scale, you shouldn’t need any water.
- If you’re making a pie with a long bake time (like apple or blueberry) cover your pie edges with a foil ring (cut a ring from aluminum foil) or a pie shield, if you have one, to prevent the edges from burning.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 90 grams (approx. ¾ cup) all purpose unbleached flour OR 90 grams of almond flour
- 80 grams (approx. ¾ cup) white whole wheat flour also known as soft whole wheat or whole wheat pastry flour
- 1 medium ripe avocado peel and pit removed
- ¼ teaspoon sea salt (increase to ½-3/4 teaspoon for savoury pies)
- 4 tablespoons Thai Kitchen unsweetened coconut milk shake very well before opening the can! (If using the almond flour option, you may use any non dairy milk.)
- 1-2 tablespoons water ONLY if needed!
- Lightly grease a 9 inch pie plate or cut a circular piece of parchment paper to rest inside. Set aside.
- Add all the ingredients EXCEPT water to your food processor and process until combined, without over mixing.
- Lightly flour a sheet of parchment paper on your counter top, and gather the mixture from your processor with your hands to form a ball. If the mixture is very dry or crumbly add a tablespoon of water to your dough and mix it in very well, using your hands. (You shouldn't need the water if you weigh your flour using a kitchen scale.) You want a ball of dough, resembling a playdough consistency. Not too dry, and not so wet, that it's sticky.
- Place the dough on your floured parchment paper and sprinkle a touch of flour on top of your ball of dough, and on your rolling pin. Then use the rolling pin to stretch the dough into a circle that is roughly 10-11 inches wide. (A little wider than your plate.) The dough should be about ¼ inch thick and do your best to stretch it as evenly as possible.
- Now, use the parchment paper to flip the dough over top your pie plate. Then gently remove the parchment paper. Use your hands to press the crust into the plate, along the bottom and edges. If you have any tears, use damp fingers to press and seal the dough back together.
- Then go around the edges and use a knife to trim any excess dough.
- Optional: Use your fingers to make a decorative design around the edges, if desired. (See process shots above.) It doesn't need to be perfect!
- Prick the bottom of your pie crust with a fork, all over to allow steam to escape and then bake.
- If you're making a pie with a no bake filling: Preheat the oven to 350 degrees F and blind bake the pie crust for 15-20 minutes, until the edges are golden and then remove from the oven. Let cool completely before filling for a pie that doesn't require further baking. For example my lemon pie, key lime, or strawberry pie.
- If you're making a pie that has a long cook time: Preheat the oven to 350 degrees F (For example, a blueberry or apple pie) and blind bake the pie crust for 10-15 minutes. Then remove from the oven and fill (no need to let cool first) and continue baking the recommended time for that recipe. (Typically anywhere between 40-60 minutes.) OR for a pie with a long cook time that doesn't require a blind bake, just fill it from raw and bake according to the directions of your pie. For example, my pecan pie does not require a blind bake.