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Sweet Butter Crust {vegan, gluten-free}

October 24, 2018


Do you ever get the urge to bake something?  A longing to combine ingredients and feel dough in your hands.  The smell of something warm and sweet wafting from the oven.I sure do!   Inspiration seems to be everywhere.  In a picture, a recipe, a movie, the store.  This week I was prompted by beautifully smooth, mahogany pears I saw in the market.  If you have played around with gluten free pie dough, you know it can be tricky.  Either crumbly or so soft you can't handle it at all.  I've been through the ringer of recipes and am still tinkering.  This time, I think I have finally found gluten-free crust nirvana.  My official taste tester confirms this is flaky, buttery and just about the perfect yumminess to go with any filling.  Just so happens I have some pears waiting to make this beautiful Pear Tart.  Hope this recipe finds a home in your regular repertoire.   Let me know if you make it and how it turns out. Don't forget to tag your photo #theverdantplate on Instagram. I love seeing what you come up with. Enjoy! 


Sweet Butter Crust

Makes one 9-inch pie or tart






1 1/2 cups 1 to 1 gluten-free flour



1/4 teaspoon salt

1/4 cup powdered sugar

1 tablespoon egg replacer*

1/2 cup vegan butter, cut into cubes

1/4 cup coconut milk (or any non-dairy variety)







- Process flour, salt, sugar and egg replacer in a food processor to combine 





- Add butter and pulse until crumbly (the butter should be the size of peas)


- Add milk and process until a dough forms

- Wrap in plastic and make a disc shape

- Refrigerate 1 hour or freeze 15 minutes before rolling out

- Can be used as a pie or tart crust.  Fill with your choice of sweet filling and bake in accordance with the recipe.  

- If blind baking, 400F 30-35 min until golden.


*Note: I use Bob's Red Mill but there are many on the market.  Any of them will work 








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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!