• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Carrot Underground🥕
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Vegan Recipes
  • About
  • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • About
    • Subscribe 🥕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Recipes

    Easy Vegan Pie Crust

    Published: November 19, 2019 | 10:06 pm, Modified: Oct 13, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    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!

    An unbaked easy vegan pie crust in a pie plate.

    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.

    vegan pie crust, vegan lemon meringue pie

    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!
    A slice of vegan spinach mushroom quiche on a plate.
    Jump to:
    • Why this recipe works
    • Ingredients
    • 🥕Note
    • 🥕Tip
    • Instructions
    • 🥕How to make a blind baked pie crust
    • Equipment
    • 🥕FAQ's
    • Recipe
    • Food Safety

    🥕See the printable recipe card for quantities and complete details on how to make an easy vegan pie crust

    Ingredients

    • Flour - all purpose (or gluten free if needed. See FAQ's below)
    • Vegetable shortening (See FAQ's below for more information)
    • Vegan butter - we like Miyoko's , or your favorite brand
    • Salt
    • Water
    Vegan broccoli cheese pot pie on a plate.

    🥕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.

    vegan apple pie recipe, vegan pie crust

    🥕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.

    1. In a large bowl, combine flour & salt.
    2. 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.
    3. 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.
    4. Wrap the dough ball into a piece of plastic wrap and place in the refrigerator for 1- 2 hours to completely chill.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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

    A pie dish lined with homemade vegan pie dough.

    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.

    A prepared vegan pie crust lined with parchment paper and filled with dried beans as pie weights, before 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. We used dried chick peas.

    A pre-baked vegan pie crust.

    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
    • Pie shield (optional)

    🥕FAQ's

    Why is vegetable shortening and vegan butter used in pie crust?

    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. But if you prefer not to use shortening, just use all vegan butter instead.

    A few notes about shortening: Vegetable shortening often includes palm oil as an ingredient. The palm oil industry has been responsible for deforestation and habitat destruction in many parts of the world, most notably the rainforests of South and Central America and East Asia. If you choose to use vegetable shortening, please check the labels of the product you use. There are manufacturers of vegetable shortening who use only soybean and/or cottonseed oil instead. While there are efforts being made within the palm oil industry to limit the negative impact on animals and the environment through sustainable farming practices, you still might want to avoid palm oil when there are other/better options.

    How can I keep the crust from burning or getting too dark on the edges?

    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. Use a pie shield or 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.

    How long can I store pie dough before using it? Can it be frozen?

    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.

    How to make a gluten-free pie crust?

    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! 🥕

    An image of an unbaked easy vegan pie crust and one of a baked vegan broccoli cheese pot pie.

    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!🥕

    Recipe

    Vegan pie crust in a pie plate and a rolling pin.

    Easy Vegan Pie Crust

    Connie🥕
    Easy Vegan Pie Crust 🌱 It's easy as pie! In fact, it's so simple to make, you'll think twice before buying a pre-made pie shell again!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Refrigerate before rolling 2 hrs
    Total Time 2 hrs 35 mins
    Course Dessert, Entree
    Cuisine American, Plant Based, Vegan
    Servings 12
    Calories 161 kcal

    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

    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

    🥕This recipe is perfect with our Vegan Spinach Mushroom Quiche and our World's Best Vegan Lemon Meringue Pie recipe.
    For more recipes & ideas on inspired vegan living, subscribe to our YouTube channel

    Nutrition

    Calories: 161kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 3gSodium: 189mgPotassium: 17mgFiber: 1gSugar: 1gCalcium: 2mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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

    See more guidelines at USDA.gov.

    More Vegan Recipes

    • Vegan Texas Tamale Pie
    • Vegan California Breakfast Burrito
    • Vegan Shredded "Chicken" Tacos with Jackfruit
    • Congressional Bean Soup (Vegan)

    Reader Interactions

    Comments

    1. Connie Edwards McGaughy

      January 19, 2022 at 4:59 pm

      5 stars
      Every home cook should know how to make a great pie crust. Here is everything you need to create the best vegan pie crust ever! This recipe is perfect for sweet & savory dishes.

      Reply
    2. Sarah

      October 08, 2021 at 8:13 am

      What brand of vegan butter do you use here?

      Reply
      • Connie Edwards McGaughy

        October 08, 2021 at 8:16 am

        I often use Miyoko’s.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

    Learn more about my story →

    Popular

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Valentine Sweet Treats
    • Best Vegan Game Day Snacks

    Trending

    • Simple Savory Herbed Tofu
    • Orange Balsamic Roasted Brussels Sprouts (Vegan)
    • Easy Vegan Irish Soda Bread
    • Simple Vegan Lemon Blueberry Bread

    Recipe Roundups

    • Favorite Vegan Breakfast & Brunch Recipes
    • Vegan St. Patrick's Day Recipes
    • Vegan Valentine Sweet Treats
    • Best Vegan Game Day Snacks
     

    Subscribe for our latest recipes & FREE Vegan Shopping List!🥕

     
     
    Never miss a recipe!🥕Subscribe to our free newsletter & receive our vegan shopping list as a thank you!

     
         

    Footer

    ↑ back to top

    About

    • About
    • Subscribe
    • Contact
    • Privacy Policy
    • Affiliate Disclosure
    • Nutrition Disclaimer

    Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube
    • LinkedIn

    As Seen In

    Logos from media sites.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Carrot Underground🥕All Rights Reserved