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Recipe for Vegan Pie Crust

Making a vegan pie crust at home is easier than you think! This versatile recipe is buttery, flaky, and perfect for both sweet and savory pies. It’s customizable, freezer-friendly, and a must-have for any pie-lover. Pair it with your favorite fillings for delicious results every time!
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Baking
Cuisine American
Servings 1 Pie Crust
Calories 142 kcal

Equipment

  • Mixing bowl
  • Pastry cutter (or fork)
  • Rolling pin
  • Plastic wrap or parchment paper
  • 9-inch pie dish
  • Fork (for docking the crust)
  • Weights for blind baking (optional – dried beans or pie weights work)

Ingredients
  

  • 1¼ Cups All-purpose flour
  • 1 Tbsp Tablespoon sugar (omit for savory pies)
  • ½ Tsp Teaspoon salt
  • ½ Cup Vegan butter or margarine (cold and diced)
  • 2-4 Tbsp Ice-cold water

Instructions
 

  • Prep the Ingredients
    Gather all ingredients. Cut vegan butter into small cubes and place it in the freezer for 5–10 minutes to ensure it’s extra cold.
    Fill a small bowl with ice water
  • Mix the Dry Ingredients
    In a large mixing bowl, whisk together the flour, sugar, and salt.
  • Cut in the Butter
    Add the cold, cubed vegan butter to the bowl.
    Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Small pea-sized bits of butter are perfect—they create flakiness in the crust.
  • Add the Water
    Start with 2 tablespoons of ice water and mix gently with a fork.
    Add more water, 1 tablespoon at a time, until the dough just holds together when pinched. Avoid overmixing; the dough should be slightly crumbly but cohesive.
  • Form the Dough
    Turn the dough out onto a lightly floured surface.
    Gently gather it into a ball, flatten it into a 1-inch thick disc, wrap it in plastic wrap or parchment paper, and refrigerate for at least 30 minutes.
  • Roll Out the Dough
    After chilling, roll the dough out on a lightly floured surface into a 12-inch circle.
    Rotate the dough as you roll to maintain an even thickness.
  • Transfer to Pie Dish:
    Carefully transfer the dough to your 9-inch pie dish. Press it gently into the edges without stretching.
    Trim any overhang to about 1 inch, then fold it under and crimp the edges as desired.
  • Chill Again
    Chill the prepared crust in the pie dish for another 15–20 minutes before baking.
  • Blind Bake (Optional)
    If your recipe calls for a pre-baked crust, preheat the oven to 375°F (190°C).
    Dock the crust with a fork to prevent bubbling, line it with parchment paper, and fill it with weights.
    Bake for 12–15 minutes, then remove weights and bake for another 5–7 minutes until lightly golden.
  • Use as Desired
    Your pie crust is now ready to be filled with sweet or savory fillings and baked to perfection!

Video

Notes

  • Keep it Cool: Cold butter and water are key to a flaky crust. Don’t skip the chilling steps!
  • Avoid Overworking: Handle the dough as little as possible to prevent it from becoming tough.
  • Customizing for Savory Pies: Skip the sugar and add a pinch of dried herbs or spices for a savory twist.
  • Freeze for Later: Freeze the dough disc or rolled-out crust for up to 3 months. Thaw overnight in the fridge before using.
Keyword Easy Recipes, Homemade, Pie, Pie Crust, Vegan