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Easy Gluten-Free Pie Crust (Vegan)

This super simple Gluten-Free Pie Crust is made with dates, nuts, and shredded coconut. With only a food processor or blender, it can be made in minutes and doesn’t require any cooking or baking. It’s vegan, oil-free, and gluten-free.

overhead shot of homemade pie crust in blue and white pie pan

This perfectly sweet gluten-free pie crust is made nearly effortlessly and absolutely delicious with recipes like my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies.

A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.

Ingredients needed

What makes this pie crust so easy is that there are only 5 ingredients and absolutely no kneading, rolling out dough, or baking required. It’s full of wholesome ingredients too!

  • Dates- No need to add any sugar to this recipe because the Medjool dates act as the binder and sweetener.
  • Nuts- Either walnuts or pecans give this pie crust a delicious nutty flavor and a little crunch.
  • Coconut- Shredded coconut is perfect for texture and flavor.
  • Vanilla- Perfect for desserts, vanilla extract seasons this crust to perfection.
  • Cinnamon- Adds warm seasoning.
medjool dates in silver bowl tipped over
Medjool dates

How to make a gluten-free pie crust

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

This recipe truly is as simple as it gets. All that is needed is a food processor or blender to make it.

  • Begin by removing the pit from the Medjool dates and placing them in your food processor. I personally have a Vitamix 5200 Series, and I purchased the low-profile container that allows it to work more like a food processor when needed.
  • Place the pitted dates and all other ingredients into your food processor and blend at high speed until a ball forms.
  • Press into a nonstick pie pan and chill in the refrigerator until ready to use.

How to use GF pie crust

This pie crust is perfect to use with any no-bake pie recipe such as my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies. Just always be sure to chill it before using it with no-bake pies.

Want to use this crust with pies that need to be baked? That’s not a problem because it works just fine for those too.

3 fruit pies, blueberry, strawberry, peach
Easy Fruit Pies

This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.

Substitutions & tips

  • Dried prunes can be used in place of the Medjool dates if desired.
  • Medjool dates are recommended over other types of dates such as Deglet Noor or other varieties because they have a soft, chewy, caramel-like texture. They can actually be used to make this Vegan Caramel.
  • Walnuts and pecans are mentioned in the recipe, but other nuts such as cashews or almonds will also work.
  • If using with no-bake pies, be sure to chill for a few hours first.
  • Lining your pie pan with parchment paper can help keep it from sticking too much.

More vegan gluten-free desserts

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

About the Chef

LeAnne Campbell sitting at table outdoors

LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.

With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the states. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

overhead shot of homemade pie crust in blue and white pie pan

Gluten-Free Vegan Pie Crust

Yield: 1 pie crust
Prep Time: 10 minutes
Total Time: 10 minutes

This super simple Gluten-Free Pie Crust is made with dates, nuts, and shredded coconut. With only a food processor or blender, it can be made in minutes and doesn't require any cooking or baking. It's vegan, oil-free, and gluten-free.

Ingredients

Instructions

  1. Begin by removing the pit from the Medjool dates and placing them in your food processor. I personally have a Vitamix 5200 Series, and I purchased the low-profile container that allows it to work more like a food processor when needed.
  2. Place the pitted dates and all other ingredients into your food processor and blend at high speed until a ball forms.
  3. Press into a nonstick pie pan and chill in the refrigerator until ready to use.

Notes

A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.

Substitutions & Tips:

  • Dried prunes can be used in place of the Medjool dates if desired.
  • Medjool dates are recommended over other types of dates such as Deglet Noor or other varieties because they have a soft, chewy, caramel-like texture. They can actually be used to make this Vegan Caramel.
  • Walnuts and pecans are mentioned in the recipe, but other nuts such as cashews or almonds will also work.
  • This crust is perfect for no-bake pies such as my Chocolate Mousse No-Bake Pie and these Easy Fruit Pies, and it also works fine in pies that need to be baked.
  • If using with no-bake pies, be sure to chill for a few hours first.
  • Lining your pie pan with parchment paper can help keep it from sticking too much.
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 202Total Fat: 12gTrans Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 25gFiber: 4gSugar: 20gProtein: 3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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