Gluten-Free Vegan Berry Pie

June 25, 2019

This amazing gluten-free vegan pie has an incredible vegan gluten-free pie crust and exquisite filling. Serve with ice cream. Pie lovers: this is for you!

Gluten-Free Vegan Berry Pie

This amazing gluten-free vegan berry pie has an incredible vegan gluten-free pie crust and exquisite filling. Pie lovers: this is for you!

Art Of The Pie Classes

About five years ago, I took a phenomenal pie-making class with award-winning pie maker and master teacher Kate McDermott from Art Of The Pie with some of my dear friends. Elise Bauer from Simply Recipes graciously hosted; Elise’s father, Tom joined us; Amber Stott from Awake At The Whisk and founder of Food Literaccy Center; and Jenny Lauck from Three Kid Circus.

Kate shared all of her best pie-making tips and tricks, and we made a variety of sensational pies together.

Kate’s gentle, fun approach made everything so easy, and I had a cheek-ache from smiling. It was such an amazing day.

Kate makes the best pie

Kate McDermott is one of the world’s foremost pie experts, After a life-long love affair with baking, Kate has found a career teaching culinary professionals and baking novices from all over the world to make great pie!

Kate’s pies have been celebrated by Seattle’s top restauranteurs,  and have been featured in the Washington Post and USA Today. Ruth Reichl, after making pie with Kate, was quoted as saying, “absolutely perfect crust filled with fruit that actually sings to you.”

Kate will come to you to make pie!

Kate’a pie workshops are small and intimate with about 6 students. They last about 5 hours, and are held by special arrangement. Kate will travel to you! What a fabulous party idea for a special birthday, bridal shower, or just for something amazing to do with friends and family.

In every class, you receive a ton of pie recipes, learn how to make great pie crust, learn to make fool-proof seasonal fruit fillings with any fruit, and more!

Each student makes their own baked pie to take home and enjoy.

The quest for the best gluten-free pie crust

The pie crusts Kate shares in her classes and on her blog are the culmination of her years of experimentation and experience.

She literally bakes pie every single day!

After sampling Kate’s phenomenal pies (I made a gluten free version that contained butter) in the class, I wanted more, and so asked her to create a gluten free, vegan pie crust that I could share with you.

Kate played around with countless gluten-free vegan pie crusts using various oils and natural binders like applesauce, flaxseeds, chia seeds, and psyllium husk powder.

After failing to get the “perfect” gluten-free vegan pie crust, she resorted to the dreaded blue can!

Yep, she used Crisco for the first time in years! Success!

She decided that this recipe was the closest thing to her regular pie crust, and would give allergy free vegans a chance to sample her sensational pie.

Notes about Crisco and Oils for gluten-free pie dough

After experimenting with coconut oil, and other plant based oils and fats, Kate says, “The gluten free vegan dough I was happiest with a combination of both Earth Balance and Crisco. The EB/C crust was everything that a pie crust, not just a GF crust but, any pie crust, should be. It was light, flakey and NO one knew it was GF/Vegan. Mouths dropped open when I shared that little piece of info! Without Crisco, with 100% Earth Balance, the crust is probably as good as a GF/Vegan crust can be.”

I used vegan buttery spread in the gluten-free vegan pie crust

I can’t bring myself to use Crisco, so I used 100% Earth Balance vegan buttery spread, which I don’t use very often.

Not being a pie aficionado like Kate, I thought the pie pastry turned out great. So, I will let you decide what to use.

Dr Jean Ryan’s “Pixie Dust”

Kate tried countless strategies for getting good texture and pliability with the gluten-free vegan pie crust, and settled on using Dr Jean Ryan’s famous “Pixie Dust”. This ground powder is a fantastic replacer for gums in gluten-free vegan baked goods.

Dr Jean’s pixie dust is a combination of:

  • 60g golden flax seeds
  • 20g chia seeds (white or black)
  • 15g psyllium seed husks
  1. Place the ingredients in a coffee grinder or spice grinder, and process until floury.
  2. Store in a sealed container in the freezer until needed.

Note: 10 grams of this ground powder works as a substitute for ½ teaspoon of xanthan gum in gluten-free baked recipes. When using the pixie dust, remove the same weight of flour from the recipe.

You can read more about Kate’s experimentation with this gluten-free vegan pie crust in her blog post.

Tips for making great gluten-free pie crust
  • Chill your work bowl in the freezer
  • Wrap flour packet in a plastic bag and store in the freezer
  • Keep fats cold
  • Keep your hands cold when making dough. Dip in a bowl of ice on a hot day and dry them off well
  • If the fats warm up when you are rolling out the dough, or constructing the pie, cover and pop it in the fridge for a few minutes to chill it back up
  • Chill your work bowl in the freezer!
Rolling out gluten-free vegan pie dough

Gluten-free vegan pie doughs are a bit trickier to roll until you get comfortable with the characteristics and temperament practice with a full-top crust with vents.

If you have a day when you “just know” it is going to turn out great, try a lattice crust. As in all pie pastry, the main thing is to keep those fats chilled!

Hints for working with frozen fruit for gluten-free vegan pie

Measure about 1/2 inch below the rim of your pie pan so it will be less likely to run over if your fruits are especially juicy. This is especially true for blackberries, sour cherries, blueberries, and rhubarb.

Frozen fruits, especially rhubarb and cherries can be especially juicy when baked.

Quick cooking tapioca (1 tablespoon) works great in combination with a little GF flour (1 – 2 tablespoons) to keep from making “fruit soup”. Be sure the tapioca is making slow thick bubbles are adding to ensure it has done its job.

Guide for sweetening fruit for gluten-free vegan pies
  • Blueberries – 3/4 cup sweetener
  • Marionberries – 3/4 cup sweetener
  • Cherries – 1 cup sweetener
  • Rhubarb – 1 1/3 cup sweetener

Check out Kate’s tutorial on how to make pie dough.
Watch Kate’s video on how to make lattice crust.
Learn more about Kate McDermott at Art Of The Pie

Other gluten-free vegan pies and cakes

Gluten-Free Vegan Apple Pie
Raw “Key Lime”Pie
Chocolate Espresso Cake
Raw Carrot Cake
Pear Upside Down Cake

Let me know what you think of this gluten-free vegan berry pie in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Gluten-Free Vegan Berry Pie

This amazing gluten-free vegan pie has an incredible vegan gluten-free pie crust and exquisite filling. Serve with ice cream. Pie lovers: this is for you!

Prep Time 2 hours 45 minutes
Cook Time 1 hour
Total Time 3 hours 45 minutes
Servings 1 9” deep-dish pie
Author Tess Masters



​gluten-free flour mix:


  • 8 to 10 cups fresh or frozen mixed berries (enough to fill your pie pan about 1/2 inch below the rim) - see notes)
  • 3/4 cup + 2 tablespoons coconut sugar
  • Pinch of ground nutmeg
  • 2 teaspoons fresh lemon juice
  • Pinch of finely grated lemon zest
  • 1/2  teaspoon  Celtic sea salt 
  • 1 tablespoon quick cooking tapioca (if fruit is especially juicy)
  • 1/4 scant cup gluten free flour mix (recipe above)
  • 1 tablespoon  vegan butter, cut into small pieces

Jean Layton's Pixie Dust:


  1. For the dough, Mix dry ingredients together.

  2. For the GF pastry flour, mix ingredients together and store in the freezer until used.
  3. In your food processor, add the fats cut up into large pieces (about 1 Tbs size) and pulse 15-20 times. Add vinegar and pulse 5 times more. Add water, holding back a tablespoon or so, and pulse 10 times. Add more ice water if needed. (The dough should feel very soft and somewhat sticky.)

  4. Scrape the dough out of the food processor and quickly pull it all together into a large ball about the size of a softball. Divide the dough in half and wrap each half in plastic and form into a chubby disk about the size of a hockey puck.

  5. Chill dough for at least 2 hours or up to 2 days.
  6. For the filling, place frozen berries, coconut sugar, nutmeg, lemon juice, lemon zest, salt, flour, and tapioca into a large mixing bowl. Mix together and set aside to partially thaw while you roll out your crust.
  7. Preheat your oven to 425 degrees F.
  8. Remove chilled dough from fridge and unwrap.
  9. To assemble the pie, roll gently between two pieces of plastic wrap sprinkled well with Michiko flour until it is about 1 inch larger than your pie pan/plate.
  10. With the plastic still on, place the pin in the middle of the dough and drape the dough over the pin until both edges meet. Carefully peel what was the bottom piece of plastic off.

  11. Place the pin with dough in the center of the pan/plate and roll it off to the other side. You may need to help it along with your hand. The remaining piece of plastic will now be on top. If there are any rips or tears in the dough, carefully move them back together with your fingers on the plastic. When all the dough is relatively one, carefully take off the remaining piece of plastic.

  12. Mix filling again, and then place into the chilled crust. Dot with a little bit of vegan butter and set aside.

  13. Roll out the 2nd dough disk if you are making a double crusted pie. Trim and crimp the edges of the pie. Sprinkle with the remaining coconut sugar.

  14. Bake on the middle rack of your oven until the crust is just golden, about 15 – 20 minutes.
  15. Reduce heat to 350 F and bake until golden brown and bubbling, about 30 – 40 minutes more.
  16. Remove from the oven and allow to cool before serving.

Recipe Notes

Recipe from Kate McDermott 
Photo by Trent Lanz; styling by Alicia Buszczak


Leave a Reply

Your email address will not be published. Required fields are marked *