Vegan Flaky Pie Crust
Prep time
Cook time
Total time
This pie crust requires at least one hour to set before rolling out for use.
Serves: 2
  • 2½ cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ½ cup + 2 tablespoons vegan butter and/or vegan shortening
  • ½ cup + 2-4 tablespoons ice cold water
  1. Combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients.
  2. Add the cubes of shortening and/or vegan butter, and use a pastry cutter to incorporate into the flour. Continue to mix with the pastry cutter until the mixture resembles coarse meal, almost pea sized.
  3. Slowly add the ice water, 2 tablespoons at a time, and stir with a wooden spoon or your hands.
  4. Once the dough begins to hold together form it into two tight balls.
  5. Flatten them a bit (this will make it easier to roll out later), and wrap it in plastic wrap or parchment paper.
  6. Place in the fridge for at least one hour.
  7. Remove the chilled pie dough from the fridge. Let it sit on the counter for 10 minutes to soften.
  8. Flour a clean, smooth stone surface and place one of the dough balls down onto it. If you don’t have a stone surface use parchment paper.
  9. Use a floured rolling pin to roll the dough flat. It should be about ⅛th inch thick, and wide enough to comfortably fit over your pie dish with at least 2 inches of extra space.
  10. Remove the pie crust from the counter and place over a pie dish.
  11. Fit the dough into the pie dish, and up the edges. Place in the refrigerator.
  12. Repeat the rolling out steps with the remaining crust.
  13. Now you have a flaky double crust ready to use in a pie recipe that has a crust topping, or for two separate pies.
Recipe by Sweet Potato Soul by Jenné Claiborne at