This vegan pie crust recipe is the one I reach for every single time I need a base for a sweet or savory pie.
It bakes up flaky, tender, and golden, and nobody at the table will guess it’s dairy free.
All you need is a handful of pantry staples, cold vegan butter, and about fifteen minutes of hands on time.
Another great option to have in your back pocket: Butter Pie Crust Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 1 hour chilling) |
| Cook Time | 20 minutes (if blind baking) |
| Total Time | 1 hour 40 minutes |
| Servings | 2 pie crusts (16 servings) |
| Difficulty Level | Easy |
Why You’ll Love This Vegan Pie Crust Recipe
This crust bakes up just as flaky as a traditional butter crust, so you never have to sacrifice texture to keep things plant based.
It comes together with only six ingredients, most of which are already sitting in your pantry and fridge.
It also works for both sweet and savory pies, so you only need to memorize one dough recipe for the whole year.
This same dough is what I use for my lattice topped pies whenever I want a more decorative finish.
- Ready in about 20 minutes of hands on time
- Fully dairy free, egg free, and vegan
- Flaky, tender layers every time
- Works for sweet pies, savory pies, and hand pies
- Freezer friendly for make ahead baking
Ingredients
You only need a handful of ingredients for this dough, and the most important one is cold, good quality vegan butter.
Using a butter that is firm and holds its shape when chilled will give you the flakiest, most reliable results.
- 2 1/2 cups (315g) all purpose flour
- 1 tablespoon granulated sugar (omit for savory pies)
- 1 teaspoon fine sea salt
- 1 cup (226g) cold vegan butter, cubed
- 1 teaspoon apple cider vinegar
- 6 to 8 tablespoons ice water
Read Also: Vodka Pie Crust Recipe
Kitchen Equipment Needed
A food processor makes this dough almost foolproof, but you can absolutely make it by hand with a pastry blender if you prefer a more traditional approach.
A few good tools will make the whole process smoother from start to finish.
- Food processor
- Pastry blender (if making the dough by hand)
- Rolling pin
- 9 inch pie dish
- Bench scraper
- Plastic wrap
- Measuring cups and spoons
These same tools are exactly what I reach for when making my flaky pie crust, since the technique for both doughs is nearly identical.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this dough, based on years of testing different brands and tools in my own kitchen.
1. Earth Balance Vegan Butter Sticks
This is the vegan butter I trust most for pie dough because it holds its shape well when chilled and still tastes rich once baked.
It gives the crust that classic buttery flavor without any dairy, and it cuts into clean cubes for even distribution in the dough.
2. Cuisinart Food Processor
A reliable food processor takes all the guesswork out of cutting fat into flour, since a few short pulses give you the same even, pea sized crumbs every time.
It also saves your hands from getting warm, which keeps the butter cold and the crust flaky.
3. Pyrex Glass Pie Plate
I love baking pies in glass because it lets you see exactly how golden the bottom crust is getting, so you never end up with a soggy or underbaked base.
It also distributes heat gently and evenly, which is ideal for a delicate vegan dough.
4. OXO Good Grips Pastry Blender
If you like making this dough by hand, this pastry blender cuts through cold vegan butter quickly without warming it up too much from your grip.
The sturdy blades hold up well over years of pie season after pie season.
Another favorite: Pumpkin Pie Recipe from Scratch
Step-by-Step Instructions: How to Make Vegan Pie Crust
1. Chill Your Ingredients and Tools
- Cube the vegan butter and place it back in the fridge for at least 15 minutes before you start.
- Fill a small bowl or measuring cup with ice water and set it aside so it stays cold while you work.
- If your kitchen is warm, chill your food processor bowl and blade, or your mixing bowl, for a few minutes as well.
- Keeping everything cold is the single biggest factor in getting a flaky, tender crust, so do not skip this step.
2. Combine the Dry Ingredients
- Add the 2 1/2 cups of all purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt to the bowl of a food processor.
- Pulse three or four times just to combine everything evenly.
- If you are making this by hand, whisk the flour, sugar, and salt together in a large mixing bowl instead.
3. Cut in the Cold Vegan Butter
- Scatter the cold, cubed vegan butter over the flour mixture.
- Pulse in short bursts, about 8 to 10 times, until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- If working by hand, use a pastry blender to cut the butter into the flour until you reach the same coarse, crumbly texture.
- Do not overmix here, since those little pockets of butter are exactly what create flaky layers in the oven.
4. Add the Ice Water
- Stir the apple cider vinegar into your bowl of ice water.
- With the food processor running, drizzle in the ice water mixture one tablespoon at a time.
- Stop adding water as soon as the dough starts to clump together when pinched between your fingers, usually around 6 to 8 tablespoons.
- If making the dough by hand, sprinkle the water over the flour mixture and gently toss with a fork until it comes together.
5. Form and Divide the Dough
- Turn the shaggy dough out onto a lightly floured surface.
- Gently gather it together and divide it into two equal portions.
- Shape each portion into a flat disc about 1 inch thick, since flat discs chill faster and roll out more evenly than balls of dough.
6. Chill the Dough
- Wrap each disc tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour, or up to 2 days, before rolling it out.
- This resting time allows the flour to fully hydrate and lets the butter firm back up, which makes the dough much easier to roll.
7. Roll Out the Crust
- Let the chilled dough sit at room temperature for 5 to 10 minutes if it feels too firm to roll.
- On a lightly floured surface, roll one disc from the center outward into a circle about 12 inches wide.
- Rotate the dough a quarter turn every few rolls to keep the thickness even and prevent sticking.
- Use a bench scraper to help lift and move the dough if it starts to stick to your work surface.
8. Transfer the Dough and Finish the Edges
- Gently roll the dough loosely around your rolling pin, then unroll it over your 9 inch pie dish.
- Press the dough into the bottom and sides of the dish without stretching it.
- Trim any excess overhang to about 1 inch, then fold it under itself and crimp the edges with your fingers or a fork.
- If making a double crust pie, repeat the rolling process with the second disc for the top layer once your filling is added.
9. Bake or Blind Bake as Needed
- For a filled pie that bakes with the crust, simply follow your filling recipe’s baking time and temperature.
- For a blind baked crust, prick the bottom all over with a fork, line it with parchment paper and pie weights, and bake at 375°F for 15 minutes.
- Remove the parchment and weights, then bake for another 5 to 8 minutes until the crust is lightly golden.
This method is the same base technique I use for my vegan maple pecan pie, so once you master it here, that recipe becomes even easier.
Tips for The Best Vegan Pie Crust
A few small habits make the difference between a good crust and a great one.
Keep these in mind every time you make this dough.
- Keep every ingredient cold, including your flour if your kitchen runs warm.
- Avoid overworking the dough, since overmixing leads to a tough, dense crust instead of a flaky one.
- Add water gradually, since humidity and flour brands can change exactly how much you need.
- Always let the dough rest in the fridge before rolling it out.
- Roll from the center outward to keep an even thickness across the whole crust.
You might also enjoy: Dutch Apple Pie Recipe
Serving Suggestions
This crust is the starting point for so many pies, both sweet and savory.
Here are a few ways I love putting it to use.
- Fill it with a classic Peach Pie filling for a warm summer dessert.
- Use it as the base for a hearty vegetable pot pie for dinner.
- Bake it into individual hand pies for an easy grab and go treat.
- Pair a slice with a scoop of dairy free vanilla ice cream for an extra special finish.
- Serve alongside a savory brunch spread with roasted vegetables and a simple green salad.
Variations of Vegan Pie Crust
This dough is easy to adapt once you understand the base technique.
Here are a few variations worth trying.
- Whole wheat version: substitute up to half of the all purpose flour with white whole wheat flour for a heartier crust.
- Gluten free version: use a 1 to 1 gluten free flour blend in place of the all purpose flour.
- Shortening blend: replace half of the vegan butter with vegan shortening for an even flakier texture.
- Herbed savory crust: add 1 tablespoon of fresh chopped herbs, like rosemary or thyme, to the dry ingredients for savory pies.
- Sweet spiced crust: add 1/2 teaspoon of cinnamon to the dry ingredients when using the crust for fruit pies.
Read Also: Apple Pie with Cinnamon Crust Recipe
Storage and Reheating
This dough stores beautifully, which makes it a great make ahead option for busy baking days.
Here is how to store it at every stage.
- Refrigerator: store the wrapped, unbaked dough discs for up to 2 days before rolling.
- Freezer: freeze the wrapped dough discs for up to 3 months, then thaw overnight in the fridge before rolling.
- Baked crust: store a fully baked, unfilled crust at room temperature, loosely covered, for up to 2 days.
- Reheating: warm a baked crust in a 300°F oven for 5 to 10 minutes to re-crisp it before filling.
This same freezing method works well for my blueberry pie dough too, so you can prep both at once.
Nutritional Facts
| Nutrition (per serving, 1 of 16) | |
|---|---|
| Calories | 145 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Carbohydrates | 14g |
| Fiber | 0.5g |
| Sugar | 1g |
| Protein | 2g |
| Sodium | 150mg |
Values are estimates only and will vary depending on the specific vegan butter brand you use.
Another favorite: Strawberry Rhubarb Pie Recipe
Health Benefits of Key Ingredients
While pie crust is certainly a treat, a few of its ingredients still offer some nutritional upside.
Here is a quick look at what they bring to the table.
- Vegan butter: many brands are made from plant oils, which means this crust contains no cholesterol.
- All purpose flour: provides carbohydrates for quick, usable energy.
- Apple cider vinegar: contains acetic acid, which some studies suggest may support healthy digestion in small amounts.
- Sea salt: supplies electrolytes like sodium that support fluid balance in the body.
I use a lot of these same plant based swaps in my vegan Belgian waffles, if you are looking for another dairy free breakfast option.
FAQs About Vegan Pie Crust
1. Can I make this vegan pie crust ahead of time?
Yes, you can make the dough up to 2 days ahead and store it in the fridge, wrapped tightly.
You can also freeze it for up to 3 months and thaw it overnight before rolling.
2. Why is my vegan pie crust falling apart?
This usually means the dough needed a little more ice water before you stopped mixing.
Add water one teaspoon at a time next time until the dough holds together when gently pressed.
3. Can I use coconut oil instead of vegan butter?
You can, as long as the coconut oil is solid and well chilled before use.
Keep in mind that it will give the crust a very slightly different flavor and a slightly less flaky texture.
4. Does this crust taste different from a regular butter crust?
Most people cannot tell the difference once it is baked, especially if you use a high quality vegan butter.
The texture and color both turn out very similar to a traditional all butter crust.
5. Can I use this crust for both sweet and savory pies?
Absolutely, this dough works well for both.
Just leave out the sugar if you are making a savory pie like a pot pie or quiche.
Read Also: Cheesecake Pie Recipe
Vegan Pie Crust
Ingredients
- 2 1/2 cups all purpose flour 315g
- 1 tablespoon granulated sugar omit for savory pies
- 1 teaspoon fine sea salt
- 1 cup cold vegan butter 226g, cubed, firm and holds its shape when chilled
- 1 teaspoon apple cider vinegar
- 6 tablespoons ice water to 8 tablespoons, as needed
Equipment
- Food processor Makes dough almost foolproof
- Pastry blender If making the dough by hand
- Rolling Pin
- 9-inch pie dish
- Bench scraper Helps lift and move the dough
- Plastic wrap
- Measuring cups and spoons
- Parchment paper For blind baking
- Pie weights For blind baking (optional)
Method
- Cube the vegan butter and place it back in the fridge for at least 15 minutes. Fill a bowl with ice water and set aside. Chill your food processor bowl and blade or mixing bowl if your kitchen is warm.
- Add flour, sugar, and salt to the bowl of a food processor and pulse 3-4 times to combine. If making by hand, whisk together in a large mixing bowl.
- Scatter cold cubed vegan butter over the flour mixture. Pulse in short bursts 8-10 times until it looks like coarse crumbs with pea sized pieces of butter still visible. If using a pastry blender, cut in until you reach the same texture.
- Stir apple cider vinegar into the ice water. With food processor running, drizzle in ice water one tablespoon at a time. Stop when dough starts to clump when pinched, about 6-8 tablespoons. For hand method, sprinkle water over flour mixture and toss with a fork.
- Turn shaggy dough onto a lightly floured surface. Gently gather together and divide into two equal portions. Shape each into a flat disc about 1 inch thick.
- Wrap each disc tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, before rolling out.
- Let chilled dough sit at room temperature for 5-10 minutes if too firm. On a lightly floured surface, roll one disc from the center outward into a circle about 12 inches wide. Rotate the dough a quarter turn every few rolls. Use a bench scraper if it sticks.
- Roll the dough loosely around your rolling pin, then unroll over your 9 inch pie dish. Press into the bottom and sides without stretching. Trim overhang to 1 inch, fold under, and crimp the edges with your fingers or a fork. For a double crust pie, repeat with the second disc for the top layer.
- For a filled pie, follow your filling recipe’s baking time and temperature. For a blind baked crust, prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F for 15 minutes. Remove weights and parchment, then bake another 5-8 minutes until lightly golden.
Nutrition
Notes
- Keep every ingredient cold, including your flour if your kitchen runs warm, to ensure a flaky crust.
- Avoid overworking the dough since overmixing leads to a tough, dense crust instead of a flaky one.
- Add water gradually, since humidity and flour brands can change exactly how much you need.
- Always let the dough rest in the fridge before rolling it out.
- Roll from the center outward to keep an even thickness across the whole crust.
- For a whole wheat version, substitute up to half of the all purpose flour with white whole wheat flour.
- For a gluten free version, use a 1 to 1 gluten free flour blend in place of the all purpose flour.
- Store wrapped unbaked dough discs in the refrigerator for up to 2 days before rolling.
- Freeze wrapped dough discs for up to 3 months, then thaw overnight in the fridge before rolling.
- Store a fully baked, unfilled crust at room temperature, loosely covered, for up to 2 days.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Once you get the hang of this vegan pie crust, you will find yourself reaching for it all year long.
It truly holds its own against any traditional butter crust I have ever made.
I would love to hear how your pie turns out, so please leave a comment below once you give it a try.
Feel free to share a photo or pass this recipe along to a friend who bakes.
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