This Vegan Pie Crust recipe is super tender and flaky, and is so easy to make! This recipe makes enough pie dough for a 9-inch double-crust pie. And you do not need a food processor!
I love to make fun and inventive recipes here on Earthly Provisions, but it is important to have foundational recipes, too! Slowly, over the years, I have added classic, foundational recipes like Vegan Shortbread, Vegan Chocolate Chip Cookies and Vegan Chocolate Cake. And let's be honest, we all make the classics the most.
And this Vegan Pie Crust definitely qualifies as a foundational recipe. A good, flaky, buttery pie dough can be used to make so many delicious recipes like fruit pies, custard pies, savory pot pies, and even galettes! And you can make this recipe way ahead of time, so you are always ready to make a pie.
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Why You'll Love This Recipe
- This recipe is so easy to make!
- And it only requires 6 ingredients.
- This Vegan Pie Crust recipe bakes up flaky and tender.
- It freezes well, so you can make it ahead of time.
- And most importantly, it is absolutely delicious!
Ingredients
All-Purpose Flour: I love King Arthur all-purpose flour.
Non-Dairy Butter: I used Country Crock Plant Butter Sticks, but I also recommend Soy-Free Earth Balance Sticks. I do not like Original Earth Balance Sticks.
Shortening: I used Spectrum All Vegetable Shortening.
Special Equipment
This Vegan Pie Crust recipe requires no special equipment.
Many pie crust recipes require a food processor, but I think it is too easy to cut in the butter too much or overwork the dough.
I prefer to use a pastry cutter, a fork, or my hands.
Instructions
Step 1. First, cube the non-dairy butter and shortening and place them back into the refrigerator until you need them.
Add a large ice cube to about ½ cup of water and set aside.
Add the flour, sugar, and salt to a large mixing bowl. Sirt to distribute.
Step 2. Add the cold cubed butter and shortening to the dry ingredients.
Use a pastry cutter, a fork or your hands to cut the fat into the flour until the non-dairy butter and shortening are the size of large peas.
Step 3. Add 5 tablespoons of ice water along with the white vinegar and use a spoon to stir the mixture, breaking up any clumps that are really moist.
Add additional water a tablespoon at a time until the pie dough is shaggy but sticks together when pressed. I used 6 tablespoons total.
Step 4. Divide the pie dough in half and press each half into a disc.
Wrap each disc of dough tightly with plastic wrap and place in the refrigerator for at least 2 hours, but up to 5 days.
How to Roll Out Pie Dough
Step 1. Lightly flour a work surface and a rolling pin. Roll the pie dough, starting from the center, rolling away from you.
Every couple of rolls, turn the dough a quarter turn. This will ensure a round shape and that the dough does not stick to your work surface.
If the dough is starting to stick, add a bit more flour.
Step 2. Once the vegan pie crust is 12 inches in diameter, gently place it into your pie plate, making sure the dough is centered.
Gently tuck the dough into the bottom corners.
Step 3. Tuck the outer edge under all the way around the pan.
Step 4. Then use the forefinger of your dominant to hand to press the dough between your forefinger and thumb of your other hand, fluting the crust all the way around.
Now, par-bake, or blind bake to your pie recipe instructions!
Recipe FAQs
To store, wrap the pie dough tightly with plastic and store in the refrigerator for up to 5 days.
Or freeze for up to a month.
I like Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter Sticks. I do not like the flavor of Original Earth Balance Sticks.
Be sure to use something that comes in a stick or block rather than in a tub.
I like a combination of butter and shortening. Butter is for flavor, and shortening is for texture. When you use both, you get the best of both worlds.
Keep the ingredients as cold as possible! There should be a couple of ice cubes in your water, and the cubed butter should be left in the refrigerator right until you need it.
Expert Recipe Tips
Be sure to use a non-dairy butter that comes in stick form. The kind that comes in a tub is too soft for this recipe because it is meant for spreading.
The shortening needs to be cold to cube it. Just pop it into the refrigerator or freezer for about 10 minutes!
Keep the shortening and vegan butter in the refrigerator until you are ready to use them! Cold ingredients are crucial for a light and flaky pie crust.
This is the perfect pie crust for my Vegan Apple Pie or my Vegan Pumpkin Pie!
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📖 Recipe
Vegan Pie Crust
Equipment
- 1 Large Mixing Bowl
- 1 Pastry Cutter or Fork
- Measuring Cups and Spoons
- Plastic Wrap
Ingredients
- 12 tablespoon Cold Cubed Non-Dairy Butter see note
- 4 tablespoon Cold Cubed Shortening see note
- 2 ¼ Cups All-Purpose Flour
- 4 teaspoon Granulated Sugar
- ½ teaspoon Kosher Salt
- 6-8 tablespoon Ice Water
- 1 teaspoon White Vinegar
Instructions
- In a large mixing bowl, combine flour, sugar and salt, sir to combine.2 ¼ Cups All-Purpose Flour, 4 teaspoon Granulated Sugar, ½ teaspoon Kosher Salt
- Add the cold cubed non-dairy butter and shortening. Use a pastry cutter or a fork to cut the fats into the dry ingredients until they are the size of large peas.12 tablespoon Cold Cubed Non-Dairy Butter, 4 tablespoon Cold Cubed Shortening
- Add 5 tablespoons of ice water and the white vinegar. Then, stir with a spoon, breaking up any moist clumps. Add additional water 1 tablespoon at a time, gently stirring between each addition until you have a shaggy dough that sticks together when pressed. I used 6 tablespoons of ice water total.6-8 tablespoon Ice Water, 1 teaspoon White Vinegar
- Scrape the dough onto your countertop and press it together. Then, cut the dough in half. Press each half into a disc, then wrap each disc tightly with plastic wrap.
- Place in the refrigerator to chill for at least 2 hours. Or, store it in the refrigerator for up to 5 days. Or freeze for up to a month.
- Proceed from here with your pie recipes instructions.
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