Himalayan Tartary Buckwheat Pie Crust Recipe——Vegan & Gluten-Free

If you’re anything like me and enjoy baking, you’ll love this handy Himalayan Tartary Buckwheat pie crust recipe. A go-to for every filling under the sun! 🥧 😋

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We all know it’s easy to grab a pie from the market, bakery, even the health food store, but nothing holds a candle to a homemade vegan pie made from scratch, and especially with a rich Himalayan Tartary Buckwheat (HTB) crust.

In fact the thing about HTB is that it’s super nutritious—way more nutrient-dense than standard buckwheat hands down.

It rocks four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that rejuvenates cells. It’s also a complete protein with all nine essential amino acids and boatloads of prebiotics for your gut.

Which is exactly why Dr. Jeffrey Bland of Big Bold Health called it “the most immuneoactive, nutrient-dense plant yet discovered.”

This recipe is organic, vegan, and gluten-free.

Himalayan Tartary Buckwheat Pie Crust Recipe

This delicious vegan pie crust recipe makes two nine-inch rounds. You can do one double-crusted, two single-crusted, or mini pies with smaller cuts.

I personally double/triple the recipe to bulk-bake and freeze. You can also add any of your favorite gluten-free flours to HTB.

Here’s what you’ll need (full recipe card below);

Equipment

• Mixing bowl.
• Pie pans.
• Rolling Pin
• Pastry blender.
• Cutting board.
• Flatware/cutlery.
• Spatula.
• Parchment paper.

Gluten-Free Pie Crust Recipe

Ingredients

• 2 1/4 cups organic flour.
• 1/4 cup HTB powder.
• 1 tsp date sugar.
• 1 tsp pink salt.
• 1 cup shortening (or 1/2 cup shortening + 8 tbsp vegan butter).
• 1/3 cup + 3 tbsp filtered water (iced).

You can substitute an organic oil or vegan butter for shortening in this recipe.

Instructions

• With a spatula mix the flour, HTB, sugar, and salt in a bowl.
• Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
• Add 1/3 cup plus one tablespoon of ice water.
• Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
• Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic wrap from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
• Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
• Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
• Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
• Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
• Wrap and refrigerate dough for 3 hours to a day and heat bottom crust in oven for 5 minutes before filling/baking. Bake time varies with different fillings from 25-50 minutes. With longer bakes cover the pie crust edges for the first 30 minutes to avoid a burn. Baste crusts with melted vegan butter diluted with water and date sugar/pumpkin spices for desserts.

Vegan Pie Dough Recipe

Tips & Tricks

1. Use a Blend for Texture

• HTB can be dense and strong-flavored, so blend with lighter flours like oat, almond, coconut, or tapioca starch for a better texture.

2. Choose the Right Fat

• Use cold coconut oil, olive oil, vegan butter, shortening, or a mix. Keep it solid and cold—this helps create flakiness. For a nutty crust, try chilled tahini or almond butter (small amounts).

3. Keep It Cold

• Chill your flour and fat before mixing and add ice water slowly—just enough to bring the dough together without making it sticky.

4. Don’t Overwork the Dough

• Mix until the dough just comes together. Overmixing develops too much structure, making the crust tough.

5. Optional Sweetener

• For sweet pies, add a bit of maple syrup, coconut sugar, or date paste—it goes well with an earthy crust.

6. Add a Pinch of Salt

• Even for sweet crusts, a little bit of salt enhances flavor.

7. Rest the Dough

• Wrap and refrigerate for at least 30 minutes before rolling. This hydrates the flour and firms up the fat.

8. Roll Between Parchment

• Dough can be sticky and fragile. Roll between two sheets of parchment to avoid tearing.

9. Prebake for Best Results

• Pre-bake if the filling is wet—helps prevent soggy bottoms.

10. Flavor Boosters

• Add vanilla, cinnamon, or a touch of lemon zest to enhance flavor.

Enjoy! 🥧 😋

You may also be interested in . . .

Himalayan Tartary Buckwheat Pumpkin Pie

Himalayan Tartary Buckwheat Vegan Chicken Pot Pie

Vegan Buckwheat Apple Pie with HTB

15 Himalayan Tartary Buckwheat Recipes