This is the absolute best easy vegan pie crust recipe. Full disclosure, I cannot take all of the credit for this recipe. My Grandma Pauline is the one who created it, and I have made only a few adjustments over the years.
Making homemade pie crust sounds intimidating, but I promise you it’s not! This recipe proves that you can make pie crust from scratch in under an hour.
Why You’ll Love this Recipe
- Basic ingredients – This simple vegan pie crust comes together with just 4 basic ingredients that you likely already have in your pantry. No crazy ingredients to make it vegan!
- Versatile – This recipe can be used for desserts like apple pie or main dishes like my vegetable pot pie.
- Perfectly flaky – This recipe comes out light and flaky every time!
Ingredients for easy vegan pie crust
- Flour – I prefer all-purpose flour. Grandma’s recipe calls for sifting the flour, but I skip this step.
- Vegetable Shortening – I use Crisco, but any vegetable shortening works.
- White sugar – Reduce the amount if you want a less-sweet-tasting crust, but I don’t find the sweetness to be overbearing at all as is.
- Water – COLD water. I don’t know why this makes a difference, but it does. I usually throw a few ice cubes into the measuring cup with the water.
- Salt – Just a pinch is needed for this recipe!
How to Make Easy Vegan Pie Crust
Prep Your Work Surface
Start by prepping your work surface. I like to use a silicone baking mat for easy clean-up, but if you don’t have one, parchment paper taped to the counter works just as well. Or, if you are brave enough for the clean-up, work right on your counter itself.
Mix the Dry Ingredients
Pour the flour onto your working surface and make a small well in the center. Add the salt and sugar and mix. Add the vegetable shortening and mix with your hands until the ingredients form a cohesive texture. The dough will still be very dry at this point.
Add the Water
Now add the cold water a few splashes at a time, kneading throughout until the dough is consistent. This can take up to 5 minutes.
Work the Dough
Continue working the dough to form a ball with the dough. Then, lightly flour the rolling pin and the working surface beneath the dough. Roll the dough flat to a uniform thickness of about 1/4 inch. You want to make sure the thickness is even to avoid uneven cooking.
Cut and Shape
Next, cut the dough to the appropriate diameter for your pie tin. I find a 10” diameter fits into my pie tin the best.
At this size, I usually get either 4 bottom layers of crust (for pies that don’t need tops like pumpkin or lemon tarts) or 2 bottom layers and 2 top layers (for pies that do require tops like pot pies).
Time to Bake
Bake the pie crust at 400 degrees F for 15 minutes, covering it with aluminum foil for the last few minutes to prevent the edges from burning.
How to Store Easy Vegan Pie Crust
- Fridge: If you don’t plan to bake the pie right away, you can store the dough in plastic wrap for up to 24 hours in the fridge.
- Freezer: You can also store it in an air-tight, freezer-safe container for up to 6 months. Just make sure to thaw for 24 hours in the fridge before attempting to work the dough.
Tips for Making Easy Vegan Pie Crust
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- Not Vegan? Replace the vegetable shortening with butter at a 1:1 ratio.
- Gluten-Free? I’ve never tried this with gluten-free flour, but I don’t see why it wouldn’t work. Just be aware that you may need to adjust the amount of water used to achieve the right consistency.
Looking for ways to use this pie crust? Try my Vegan Vegetable Pot Pie!
Easy Vegan Pie Crust
Equipment
- Rolling Pin
- Aluminum foil
Ingredients
- 4 cups All-purpose flour
- 1 cup Vegetable shortening
- ¾ cup sugar
- Pinch of salt
- ¾ cup cold water
Instructions
- Pour the flour onto a large silicone baking mat. This will be your working surface.
- Make a small well in the center of the flour, and pour the sugar and salt over top.
- Add the vegetable shortening and mix until cohesive.
- Make another well in the mixture and add the cold water about 1/4 cup at a time, mixing each time.
- Once all the water is added, knead the dough for about 3-5 minutes until a uniform ball forms.
- Roll the dough flat using a rolling pin and trim to desired size.
To Bake the Pie Crust alone:
- Place the rolled dough into a pie plate and press down.
- Bake at 400° Fahrenheit for 15 minutes.
To Bake the Pie Crust with Filling:
- Place the pie crust into the pie tin and fill with the desired filling
- Place top layer over filling and pinch edges together or use a fork to press.
- Cook according to the instructions for the filling. Serve and Enjoy!
Notes
- Not Vegan? Replace the vegetable shortening with butter at a 1:1 ratio.
- Gluten-Free? I’ve never tried this with gluten-free flour, but I don’t see why it wouldn’t work. Just be aware that you may need to adjust the amount of water used to achieve the right consistency.
