This vegan pie crust is a game-changer, offering a buttery, flaky texture that rivals traditional recipes. Made with simple, wholesome ingredients, it’s perfect for sweet or savory pies, delivering a golden, crisp finish every time. With just 30 minutes of prep and a bit of chilling, it’s surprisingly easy to master, even for beginners.
The rich, melt-in-your-mouth layers are a testament to its versatility, whether you’re baking a fruit-filled dessert or a hearty quiche. Its delicate balance of flavors complements any filling, while the satisfying crunch adds a delightful contrast. This crust is proof that plant-based baking can be indulgent, effortless, and utterly delicious.
Ingredients for Vegan Pie Crust
- 2⅔ cups all-purpose flour (spooned and leveled for accuracy)
- 16 tablespoons cold vegan butter (2 sticks, cut into thin pats; we recommend Earth Balance Buttery Sticks)
- 6 tablespoons ice water (keep it cold for best results)
- 1 teaspoon cold apple cider vinegar (helps with texture)
Step-by-Step Instructions
- Prepare the dough: In a food processor, place 1⅔ cups of the flour. Pulse to spread evenly at the bottom of the bowl. Spread the butter pats evenly on top. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
- Add remaining flour: Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly.
- Combine wet ingredients: Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. If necessary, switch to your hands to knead in the last bits of dry flour.
- Shape and chill: Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
- Roll out the dough: Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour, and use a rolling pin to roll it out into a large circle about ⅛-inch thick. The circle should be 1 inch larger than the edge of your pie plate on all sides. Rotate the dough a quarter turn every few rolls to prevent sticking, and flip it over a few times during the process.
- Transfer to pie plate: Roll the dough over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the bottom and up the sides of the plate. Trim the edges so there is a ½-inch overhang on all sides. Loosely cover with plastic wrap and chill while you roll out the top crust.
- Repeat for top crust: Roll out the remaining dough disk into a large, ⅛-inch-thick circle.
- Assemble and bake: Follow your desired pie recipe for assembly and baking instructions.
Perfect Pairings: Sauce and Topping Ideas
This vegan pie crust is incredibly versatile! For a sweet treat, pair it with a classic apple or pumpkin pie filling, or try a tangy lemon curd for a refreshing twist. If you’re going savory, fill it with a creamy mushroom or lentil mixture. Don’t forget to brush the crust with a little almond milk and sprinkle with sugar or herbs for a beautiful finish!
Time-Saving Tips for Busy Bakers
Short on time? Prepare the dough disks ahead of time and store them in the freezer for up to a month. When ready to use, let them thaw in the fridge overnight. You can also roll out the dough between two sheets of parchment paper to minimize cleanup and prevent sticking.
Storage and Reheating Made Easy
Unbaked pie crust disks can be refrigerated for up to 2 days or frozen for longer storage. Once baked, store the pie at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, place slices in a 350°F oven for 10-15 minutes to restore crispiness.
Recipe Variations to Try
Experiment with different flours like whole wheat or almond flour for a nuttier flavor. You can also add a pinch of cinnamon or nutmeg to the dough for a warm, spiced crust. For a gluten-free option, use a 1:1 gluten-free flour blend and ensure your vegan butter is gluten-free too.
Essential Equipment Guidance
A food processor is key for achieving the perfect crumbly texture, but you can also use a pastry cutter or your hands if needed. A rolling pin with adjustable thickness rings ensures an even ⅛-inch crust. Don’t forget a pie plate with a fluted edge for that classic look!
Vegan Pie Crust
Ingredients
- 2⅔ cups all-purpose flour, spooned and leveled
- 16 tablespoons cold vegan butter, 2 sticks, cut into thin pats, we like Earth Balance Buttery Sticks
- 6 tablespoons ice water
- 1 teaspoon cold apple cider vinegar
Instructions
- In a food processor, place 1⅔ cups of the flour. Pulse to spread evenly at the bottom of the bowl. Spread the butter pats evenly on top. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
- Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly.
- Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. If necessary, switch to your hands to knead in the last bits of dry flour. Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
- To roll out the dough: Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour, and use a rolling pin to roll it out into a large circle about ⅛-inch thick. If you invert your pie plate over the dough, the circle should be 1 inch larger than the edge of the pie plate on all sides. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
- To transfer the rolled-out dough to your pie plate, roll it over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the bottom and up the sides of the plate. Trim the edges of the dough so that there is a ½-inch overhang on all sides of the pie plate. Loosely cover the dough with plastic wrap and chill while you roll out the top crust.
- Repeat the rolling process with the remaining dough disk, rolling it out into a large, ⅛-inch-thick circle.
- Assemble and bake according to your desired pie recipe.