Vegan Pie Crust

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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!

Prep Time15

Total Time15

Course: Brunch, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 9-Inch Double Crust Pie

Calories: 114kcal

Author: Megan Calipari

Cost: $3

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.

Notes

Place the non-dairy butter back into the refrigerator after you cube it while you gather your other ingredients.

The shortening needs to be cold to cube it! Pop it in the refrigerator for about 10 minutes.

This recipe makes enough pie dough for one 9-inch double-crust pie. If you are making a single-crust pie like a pumpkin pie, halve this recipe or save the other pie dough disc for another pie!

Nutrition