Easy Vegan Pie Crust 🌱Making your own buttery vegan crust is as easy as pie! You’ll love this simple recipe for preparing the flakiest & tastiest vegan pie crust you’ve ever had! It’s sooo good!
Who doesn’t like playing with dough? When I was a kid, I loved being in the kitchen when my mom baked pies. After she rolled out the dough she needed, she would give me the excess scraps of dough that were trimmed from around the pie plates. I had so much fun playing with those pieces, using a rolling pin and cookie cutters to create little shapes. Mom would let me sprinkle cinnamon and sugar on them and bake them in the hot oven along side her pies. Years later, when my kids were little, I loved baking with them, just like I did with my mom.
Making your own vegan pie crust is so easy & the results are so tasty! This one basic recipe is perfect for sweets and savories, like our fabulous vegan lemon meringue pie and spinach mushroom quiche.
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In fact, it’s so simple to make, you’ll think twice before buying a pre-made pie shell again! You’ll love this simple recipe for preparing the tastiest, flakiest, and best vegan pie crust ever!
Why this recipe works
- All you need is this one simple recipe for baking savory and sweet dishes.
- Only takes a few minutes to prepare.
- Make dough ahead of time, and use it when you need it.
- Requires a few basic ingredients.
- Fun to make!
Jump to:
🥕How to make an easy vegan pie crust
Ingredients
- Flour – all purpose (or gluten free if needed. See FAQ’s below)
- Vegetable shortening
- Vegan butter – we like Miyoko’s , or your favorite brand
- Salt
- Water
🥕See the printable recipe card for complete details
🥕Note
This recipe is for a single crust. If you are baking a pie that requires a top and bottom crust, like an apple or berry pie, you will need to double the amount of ingredients in the recipe. For a single crust pie, you will likely need to pre-bake or ‘blind bake’ the crust before adding the filling.
🥕Tip
A couple rules I learned about making a flaky pie crust was to not over-handle the dough, and to keep the vegan butter and/or shortening cold. The trick is to combine all your ingredients just enough until the dough can be formed into a ball, then refrigerate the dough until you’re ready to use it.
Instructions
🥕Be sure to watch my video where I show you how to make this easy vegan pie crust.
- In a large bowl, combine flour & salt.
- Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-shaped pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter & shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don’t overwork the dough with your hands.
- Once the dough has reached the crumbly consistency, begin adding cold water, one tablespoon at a time, just until you can roll the dough into a ball.
- Wrap the dough ball into a piece of plastic wrap and place in the refrigerator for 1- 2 hours to completely chill.
- When you’re ready to roll out your dough, you’ll want to prepare a clean, flat surface. A large cutting board or a silicone mat works best.
- Sprinkle and spread a small amount of flour onto your board and rolling pin and begin rolling out the dough in each direction until you have about an 11-12 inch circle.
- Lay the circle of dough over the rolling pin and lift it off the board and gently set the dough across a glass or ceramic 9″ pie plate.
- Very carefully, use your fingers to lightly press the dough into the plate, making sure not to tear the dough. Once the dough is completely pressed into the plate, take a sharp knife and cut around the rim of the plate, removing the excess dough.
- You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, you can use a classic style fluted pie dish and shape your dough to fit the rim.
- If you are preparing a pie crust for a sweet or fruit pie, you can also add a small amount of sugar to your crust. If your pie requires a top and bottom crust, simply double this recipe.
🥕How to make a blind baked pie crust
Using a fork, prick the bottom of the un-baked shell several times on the bottom, or weight the bottom of the shell using dried beans or pie weights. This helps to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights. Bake the shell at 450º for approx. 12-15 minutes.
Equipment
- Silicone pastry mat or clean flat surface (for rolling pie dough)
- Measuring cup
- Measuring spoons
- Rolling Pin
- Pastry cutter or fork
- Pie weights or dried beans
- Pie plate or dish
🥕FAQ’s
While some pie crust recipes use only shortening, we prefer the combination of the two. Butter adds flavor and flakiness to the crust. Shortening has a high melting point, so it is easy to work into the flour and keeps the dough soft. Shortening also makes the dough pliable, which is perfect for creating decorative crusts.
For blind baked crusts (which get baked twice) or pies that require a longer baking time, remove the pie from the oven before it is completely baked. Create a collar with a strip of foil and wrap it around the edge of the pie, just covering the crust. Place the pie back in the oven and finish baking.
Store pie dough in an airtight food-safe zip-lock bag or plastic wrap refrigerated up to 3 days or frozen up to 3 months.
Simply replace the all-purpose flour with a 1-1 gluten-free flour of your choice. I prefer Bob’s Red Mill or King Arthur gluten-free flour. Most vegan butters and vegetable shortening are gluten-free, but I recommend always reading the packages labels to make sure the products are labeled gluten-free.
🥕Here’s a few more easy vegan pie crust recipe ideas:
- Homemade Vegan Pot Pie with Tofu
- Mom’s Easy Vegan Apple Pie
- Vegan Broccoli Cheese Pot Pie
- Homemade Vegan Pumpkin Pie
- Vegan Cranberry Cheese Bites
It’s so easy to make your own pie crust. Watch my video & I’ll show you how! 🥕
very vegan 🥧 very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
Easy Vegan Pie Crust
Equipment
- Silicone pastry mat or clean flat surface (for rolling pie dough)
- Rolling Pin
- Pastry cutter or fork
- Pie plate or dish
Ingredients
- 1 C all-purpose flour
- ¼ C vegetable shortening (chilled)
- ¼ C non-dairy butter (chilled)
- ½ teaspoon salt
- 2 – 3 tablespoon cold water
Instructions
- In a large bowl, combine flour & salt.
- Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-shaped pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter & shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don't overwork the dough with your hands.
- Once the dough has reached the crumbly consistency, begin adding cold water, one tablespoon at a time, just until you can roll the dough into a ball.
- Wrap the dough ball into a piece of plastic wrap and place in the refrigerator for 1- 2 hours to completely chill.
- When you're ready to roll out your dough, you'll want to prepare a clean, flat surface. A large cutting board or a silicone mat works best.
- Sprinkle and spread a small amount of flour onto your board and rolling pin and begin rolling out the dough in each direction until you have about an 11-12 inch circle.
- Lay the circle of dough over the rolling pin and lift it off the board and gently set the dough across a glass or ceramic 9" pie plate.
- Very carefully, use your fingers to lightly press the dough into the plate, making sure not to tear the dough. Once the dough is completely pressed into the plate, take a sharp knife and cut around the rim of the plate, removing the excess dough.
- You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, you can use a classic style fluted pie dish and shape your dough to fit the rim.
- If you are preparing a pie crust for a sweet or fruit pie, you can also add a small amount of sugar to your crust. If your pie requires a top and bottom crust, simply double this recipe.
Blind Baked Pie Crust
- If your pie recipe calls for a pre-baked or 'blind baked' pie crust, either prick the bottom of the un-baked shell several times on the bottom with a fork, or weight the bottom of the shell using dried beans or pie weights.
- The reason for this is to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you do use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights.
- Bake the shell at 450º for approx. 12-15 minutes.
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
What brand of vegan butter do you use here?
I often use Miyoko’s.