This post contains affiliate links. Please see our disclosure policy.
This Flaky Vegan Pie Crust is the perfect foundation to add a fresh-baked taste and texture to your favorite pies. Whether making a sweet or savory dish, this delicious vegan crust is tender, buttery, and incredibly easy to work with!
Ditch store-bought pie crusts and make this homemade vegan pie crust recipe instead! It is made with five simple plant-based ingredients and has an uncompromising texture, so you can make the ultimate tender and flaky vegan pie shell every time.
Whether you’re a seasoned baker or a novice in the kitchen, this foolproof recipe is straightforward and versatile, ensuring your crust will always be perfect! This easy vegan pie crust makes a mouthwatering base for classic apple pie, savory quiche, or festive pumpkin pie.
Ingredients
All-Purpose Flour: Creates the foundation and structure needed for a flaky crust. Sift it before adding the recipe to remove any lumps. Alternatively, use a gluten-free all-purpose flour for a gluten-free variation.
Granulated Cane Sugar: Adds a subtle sweetness to the crust and helps create a flaky golden-brown texture during baking. Use coconut sugar for a natural sweetness, or omit the sugar for savory dishes.
Vegan Butter: For the best results, choose a high-quality plant-based butter brand with a high fat content––I prefer the sticks. Vegan shortening can also be used as a substitute. Ensure the butter is cold when added so the fat stays solid for the proper vegan pie dough texture.
Cold Water: Ice-cold water is essential for keeping the dough as cold as possible, which prevents the fat from melting. This is a key component to creating a flaky crust.
Salt: Fine sea salt or Kosher salt enhances the pie crust flavor.
How to Make Flaky Vegan Pie Crust
- Prepare Dry Ingredients. Combine the flour, salt, and sugar in a mixing bowl and whisk to combine the ingredients.
- Add Butter. Add the cubes of vegan butter or shortening and use a pastry cutter to cut them into the flour. Mix and cut with the pastry cutter until the mixture resembles a coarse, pea-sized meal.
- Add Cold Water. Slowly add the ice water to the flour mixture, two tablespoons at a time, and stir with a wooden spoon or with your hands.
- Form Dough. Once the dough begins to hold together, use your hands to form it into a tight balls. Cut the ball in half, and gently form it into two balls. Flatten them slightly with the palm of your hand, making them easier to roll out later, and wrap them tightly in plastic or parchment paper.
- Refrigerate Dough. Place the covered dough in the fridge for at least one hour.
- Rest Dough. Remove the chilled pie dough from the fridge and let it sit on the counter for at least 10 minutes to soften slightly.
- Roll Dough. Flour a clean, smooth stone surface and place one of the dough balls on it. Place parchment paper down on a hard surface if you don’t have a stone surface. Roll out the dough with a rolling pin into an ⅛-inch thick circle, with a 1-inch overhang over the side of your pie dish––or according to your recipe instructions. To lift the dough: Use the rolling pin to gently roll the dough off of the workspace and on to the pin. Transfer the dough to the top of the pie dish and unroll.
- Bake accordingly. Carefully transfer the rolled-out dough to a pie dish and press it gently into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving about an inch for crimping. Crimp the edges. Continue your desired pie recipe according to its instructions. If using a top crust, roll out the second portion of the dough to use on it.
Optional: Blind Baking. If your recipe requires pre-baked crust, you will need to blind-bake this recipe. With the crust in the pie dish, place a piece of parchment paper or aluminum foil on top of the dough. Fill the center of the dish with pie weights, dried beans, or uncooked rice–this prevents the crust from puffing up during baking. Bake for 15-20 minutes at 375ºF or until the edges turn golden brown. Remove the weights and parchment paper, then continue baking for another 5-10 minutes until the crust is fully baked. Allow the crust to cool completely before adding your filling.
Recipe Pro-Tips
- Chill the ingredients. Throughout preparation, keep the vegan butter and water as cold as possible. Cold fat is essential for optimal flakiness, making this vegetarian pie crust stand out.
- Avoid overworking the dough. Mix the dough until just combined and the ingredients hold together; overmixing can develop the gluten in the flour and make the crust tough instead of tender and flaky.
- Use a food processor. To speed up the dairy-free pie crust preparation. Pulse the flour, salt, and sugar until combined, then add the vegan butter and pulse until the mixture forms coarse crumbs. Slowly add the ice water and pulse until the dough just comes together. Then, continue the recipe as outlined.
- Dust the rolling pin. Lightly flour the rolling pin before rolling out the dough to prevent it from sticking.
Recipe Variations
This versatile pie crust vegan recipe can be adapted to suit different dietary needs and flavor preferences.
- Gluten-Free Pie Crust: To make a gluten-free and dairy-free pie crust, substitute the all-purpose flour 1:1 with a gluten-free flour blend. If the blend does not contain xantham gum, I recommend adding ½ teaspoons of xanthan gum to help bind the ingredients together
- Sweet Pie Crust: Increase the sugar to 2 tablespoons and add a pinch of cinnamon for a sweeter crust perfect for fruit-based pies.
- Savory Pie Crust: Omit the sugar and add 1 teaspoon of dried herbs like thyme or rosemary to create a savory flavor ideal for quiches or pot pies.
Serving Suggestions
This is the best vegan pie crust to use in your favorite baking recipes, like some of these pies below:
Storage Directions
- Refrigeration: Store unbaked dough tightly wrapped in plastic wrap then place in an airtight container in the refrigerator for up to 2 days. Before using, let it sit at room temperature for 20 minutes to soften before rolling it out.
- Freezing: Wrap the dough securely in plastic wrap then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator, then let sit for 20 minutes at room temperature before rolling out.
Frequently Asked Questions
While traditional pie crust is not typically vegan, this pie crust recipe is vegan! It uses all plant-based ingredients and no animal products.
Chill the dough after rolling it out and placing it in the pie dish to help prevent your crust from shrinking. Also, avoid stretching the dough when you place it in the pie dish, as it can snap back during baking.
More Vegan Dessert Recipes
- Crustless Vegan Pecan Pie
- Banana Mochi Cake
- Sweet Potato Cake
- Raw Coconut Carrot Cake
- Vegan Pound Cake
Recipe Card
Flaky Vegan Pie Crust
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated cane sugar
- ½ cup + 2 tablespoons vegan butter
- ¾ cup ice cold water
Instructions
- Combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients.
- Add the cubes of vegan butter and use a pastry cutter to incorporate them into the flour. Mix and cut with the pastry cutter until the mixture resembles a coarse, almost pea-sized meal.
- Slowly add the ice water to the flour mixture, 2 tablespoons at a time, and stir with a wooden spoon or your hands.
- Once the dough begins to hold together, form it into two tight balls. Flatten them a bit– making them easier to roll out later – and wrap them tightly in plastic wrap or parchment paper or plastic wrap.
- Place the covered dough in the fridge for at least one hour.
- Remove the chilled pie dough from the fridge and let it sit on the counter for 10 minutes to soften slightly.
- Flour a clean, smooth stone surface and place one of the dough balls on it. Place parchment paper down on a hard surface if you don’t have a stone surface. Roll out the dough with a rolling pin into an ⅛-inch thick circle or according to your recipe instructions.
- Optional: Blind Baking. If your recipe requires pre-baked crust, you will need to blind-bake this recipe. With the crust in the pie dish, place a piece of parchment paper or aluminum foil on top of the dough. Fill the center of the dish with pie weights, dried beans, or uncooked rice–this prevents the crust from puffing up during baking. Bake for 15-20 minutes at 375ºF or until the edges turn golden brown. Remove the weights and parchment paper, then continue baking for another 5-10 minutes until the crust is fully baked. Allow the crust to cool completely before adding your filling.
Notes
- Refrigeration: Store unbaked dough tightly wrapped in plastic wrap then place in an airtight container in the refrigerator for up to 2 days. Before using, let it sit at room temperature for 20 minutes to soften before rolling it out.
- Freezing: Wrap the dough securely in plastic wrap then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator, then let sit for 20 minutes at room temperature before rolling out.
- Chill the ingredients. Throughout preparation, keep the vegan butter and water as cold as possible. Cold fat is essential for optimal flakiness, making this vegetarian pie crust stand out.
- Avoid overworking the dough. Mix the dough until just combined and the ingredients hold together; overmixing can develop the gluten in the flour and make the crust tough instead of tender and flaky.
- Use a food processor. To speed up the dairy-free pie crust preparation. Pulse the flour, salt, and sugar until combined, then add the vegan butter and pulse until the mixture forms coarse crumbs. Slowly add the ice water and pulse until the dough just comes together. Then, continue the recipe as outlined.
- Dust the rolling pin. Lightly flour the rolling pin before rolling out the dough to prevent it from sticking.
