Vegan Pie Crust

5 from 3 votes

This homemade vegan pie crust is flaky, buttery, and unbelievably easy to make! Once you try it, you’ll never bother with store-bought again. This recipe is perfect for both sweet and savory pies.

Prep Time15

Cook Time20

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 204kcal

Author: Alissa Saenz

Ingredients

3 cups all-purpose flour
1 teaspoon salt
¾ cup vegan butter, cut into 10-12 slices and chilled (optionally frozen)
½ cup vegetable shortening, chilled
½ cup ice cold water

Instructions

Whisk the flour and salt together in a large mixing bowl.
Add the butter slices, then use a fork or pastry cutter to cut them into the flour mixture.
Add the shortening to the bowl, then cut it in just like you did with the butter. Continue until the mixture resembles coarse crumbs.
Begin stirring in the water, adding a splash at a time. Once all of the water has been added, the dough may still look shaggy, but it should hold together when pressed with your fingers.
Shape the dough into a ball. Wrap it tightly in plastic, then place it in the fridge and let it chill for an hour.
After the dough has finished chilling, remove it from the fridge and divide it in half. Place half back into the fridge while you shape the remaining half.
Lightly sprinkle a work surface and rolling pin with flour, then roll the dough into a large circle about 2 inches larger in diameter than your pie plate. So, for a standard 9-inch pie plate, roll the dough into an 11-inch circle.
Carefully transfer the dough to the pie plate, gently pressing so it conforms to the inside of the plate. Poke holes into the bottom and sides of the dough for ventilation. Trim excess dough, then, optionally, crimp the edges.
For a second crust: Repeat steps 7 and 8 using the other half of the dough.
For a top crust: Fill your bottom crust, then roll the other half of the dough to about 1 inch larger than your pie plate, and cover the filling with your newly rolled dough. Pinch or crimp the edges, cut a few holes in the top for ventilation, then bake according to the recipe.
For no-bake pies: Place the crust(s) into the fridge, or better yet, the freezer to chill while the oven heats up. Preheat the oven to 400°F. Line the inside of your crust with foil or parchment paper, then fill it with pie weights, or dried rice or beans. Bake the crust(s) for about 20 minutes, until the bottom feels set and the edges are lightly browned. Place the pie plates on a cooling rack and let them cool completely before filling according to your pie recipe.

Notes

This recipe makes two 9- or 10-inch pie crusts, or one double crust.
For standard (non-no-bake) pies, there’s no need to blind bake the crust unless the pie recipe specifically instructs you to. Simply assemble the crust, fill, and bake according to your recipe.

Nutrition