Best Vegan Pie Crust

By Jessica Hylton - - Updated

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!

A vegan pie crust in a pie dish.

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.

Notes on Ingredients

Ingredients for vegan pie crust.

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. I do have a gluten free pie crust too.
  • Salt: I like to use sea salt so I recommend that one.
  • Vegan Butter: Make sure the butter is solid and very cold.
  • Water: Also make sure the water is ice cold.

How to Make Vegan Pie Crust

Alright, let’s talk about vegan-pie-crust-making specifics. It’s pretty easy for the most part, and even the most novice of bakers can master this recipe, but there are some key points to pay attention to. This is what the process looks like:

Making the Dough

Make Sure All of the Ingredients are Cold: Ensure all your ingredients are very cold. You want almost frozen butter that is hard.

Mix the Dry Ingredients: In a large bowl, add in the sifted flour and the sea salt.

Flour and salt in a bowl.

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.

A disk of pie dough on a counter.

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.

Rolled out pie dough.

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!

Vegan pie crust with fork indentations.

Tips for Success

And just like that, you’ve got the perfect vegan pie crust just waiting to be filled. So many possibilities!

Before you start thinking about that, though, let’s talk homemade pie crust tips and tricks:

  • 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.

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.!
  • Sweet Potato Pie (coming soon!)
A baked apple pie with a lattice.

How to Store Homemade Pie Crust

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.

Can I Freeze This?

Of course! I often do. 🙂 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!

Pie crust filled with apples and covered with a lattice.

The Best Vegan Pie Crust (for a 9″ pie)

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!
by: Jessica in the Kitchen
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Course Dessert
Cuisine American
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

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!

Video

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.

Nutrition

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
by Jessica

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