Best Vegan Pie Crust
This Vegan Pie Crust is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. It comes together in a snap, requires just 4 ingredients, and stores fabulously!
I know how hard it can be to find a pre-made pie crust that’s actually vegan, and so after seeing how much you all loved my Gluten Free Pie Crust, I wanted to create a Vegan Pie Crust that uses regular flour, for ALL your occasions. Personally, I’m partial to apple pie at the moment (it is fall, after all), but you can use this pie crust for chocolate pies, cherry pies, key lime, etc. More on that below.
Why You’ll Love This Vegan Pie Crust Recipe
- Buttery and flaky. This has the flavor and texture of a traditional pie crust recipe, just without the dairy butter or shortening.
- Versatile. You can use this vegan pie crust recipe for savory pies, sweet pies, or cut it smaller to make hand pies, Vegan Pot Pies, and more. So many options!
- Easy to make. Follow the instructions below and this is a no-fail recipe made with simple, everyday ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Flour – I used all purpose flour for this pie crust recipe.
- Salt – I like to use sea salt.
- Vegan Butter – Make sure the butter is solid and very cold. You can use homemade vegan butter if you’d like!
- Water – Also make sure the water is ice cold.
How to Make Vegan Pie Crust
Make the Dough
- Mix the dry ingredients. In a large bowl, add in the sifted flour and the sea salt.
- Add the butter. Add in the cold vegan butter by cutting it into chunks, or by grating it into the flour mixture. Using a pastry cutter, fork, or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork the dough.
- Combine with water. Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. The dough should come together easily and not be sticky.
- Form the dough into a disk. Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than what was mentioned above.
- Let it chill. Wrap the dough up tightly in reusable wrap, and place it in the fridge for at least two hours, and up to two days.
Make the Pie Crust
- Let the dough thaw. When ready to use, set the disk on the counter for about 5 to 10 minutes before rolling it out.
- Roll out the dough. Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- IF your recipe calls for pre-baking: Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto the pie crust. IF pre-baking, bake according to the recipe’s instructions. Enjoy!
Tips for Success
- Troubleshoot dry dough. Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
- Try not to mix with your hands too much. This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
- Double if needed. This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
- Don’t overwork the dough. Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
The Best Vegan Pies to Try
You can make any pie you like with this vegan pie crust. You could even make no-bake desserts/pastries with it. Or a vegan quiche! But, staying on the topic of pies, here are some of my personal favorites:
- Pecan Pie
- Pumpkin Pie (Perfect for Thanksgiving!)
- Vegan Apple Pie is also a good idea, as is strawberry rhubarb, cherry, key lime, chocolate pudding, s’mores, etc.!
- Buttermilk Pie
- Vegan Sweet Potato Pie
How to Store Homemade Pie Crust
- Refrigerator: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using.
- Freezer: Freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.
Enjoy friends! If you make this Vegan Pie Crust, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
The Best Vegan Pie Crust
This Vegan Pie Crust is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. It comes together in a snap, needs just 4 ingredients, and stores fabulously!
Ingredients
- 1 ½ cups all purpose flour, , sifted
- ½ teaspoon sea salt
- 8 tablespoons vegan butter, , solid and very cold, diced
- 4-6 tablespoons ice cold water
Instructions
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- In a large bowl, add in the sifted flour and the sea salt.
- Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don't overwork.
- Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it's a bit more pliable. The dough should come together easily and not be sticky.
- Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn't fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- (IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe's instructions. Enjoy!
Notes
- If the Dough is Too Dry: Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
- Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
- What Size Pie Does This Make: This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
- Don’t Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
- Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.
Calories: 167kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 237mg, Potassium: 29mg, Fiber: 1g, Sugar: 1g, Vitamin A: 535IU, Calcium: 4mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
How on earth are we expected to measure out tablespoons of ice cold butter? I need weight measurement so and am stumped before I can start! Bummer!
Hi Melané,
You weigh out the butter first (from your tub or rectangular block, etc.), then you put it in the freezer to get very cold. It’ll still weigh the same amount. 1 tablespoon is usually 14g so you’ll need 112g.