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Easy Vegan Pie Crust Recipe

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This will become your go-to pie crust recipe. It’s flakey, yet tender, easy to make, and no one would ever know it’s vegan! The secret to the flakiness lies in using both chilled vegan butter and vegetable shortening. Your pies are going to be a hit every time with this amazing pie crust recipe.

If you are planning on making my easy vegan pie crust recipe for the holidays, I bet you will enjoy these Thanksgiving and holiday recipes, too. I know you’ll love this Vegan Stuffing, these Pumpkin Pie Bars, this incredible Healthy Twice Baked Sweet Potato, my fan-favorite Spicy Cranberry Salsa, or my Best Ever Sweet Potato Casserole. These recipes will make your holidays tastier!

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image of vegan pie crust in a metal pie plate

Well, it’s nearly holiday time! Thanksgiving and Christmas aren’t far off and I’m looking forward to incredible desserts and I know many of you are too, which is why I created this healthy vegan pie crust recipe.

I’ve managed to develop and perfect a simple and really easy vegan pie crust recipe. I’m not kidding! This pie crust is so flakey, tender, and buttery, you will never use those store-bought pie crusts again.


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Speaking of a flakey, tender crust, I know some of you are wondering …

What is a vegan pie crust made of?

You can make this healthier pie crust with dairy-free butter, all-purpose flour, salt, sugar, and non-hydrogenated vegetable shortening. You can find the vegan butter and vegetable shortening in most grocery stores in the health food section or click on the links above.

image of a vegan pie crust in a metal pie plate with two hands around it

What causes flakey pie crust?

The flakiness of a crust is a result of fat and how much you work the fat into the flour before adding water. Vegetable shortening is one of the key ingredients in this vegan crust and it makes it incredibly flakey.

NOTE: I have been asked if Pillsbury makes a vegan pie crust – no, most contain lard/ beef tallow.

This crust is so simple, just make a homemade crust. You’ll be so proud and happy with your pie!

Vegan Pie Crust Ingredients

  • All Purpose Flour – I always recommend using organic when it’s possible and affordable. Chilling the flour for thirty minutes before starting will help ensure that your pie dough will achieve maximum flakiness.
  • Vegan Butter – I recommend unsalted so you can control the amount of sodium. It’s CRUCIAL that your butter is cold (immediately out of the fridge) and do not use a soft spread butter. You need the firm stick or block-style vegan butter.
  • Non-hydrogenated vegetable shortening – Again, I recommend organic.
  • Salt – just a pinch for flavor.
  • Sugar – the small amount of sugar ensures a nice golden crust.
  • Water – make sure to use cold water, ideally straight from the refrigerator. I typically add a couple of ice cubes to the 3-4 tablespoons of water just to keep it chilled but don’t use the ice cubes in your recipe.

Tips for Making This Pie Crust

This crust is simple and easy, but you need to keep everything chilled.

This recipe makes one single-crust 9-inch pie, but you can easily double it to make a double-crust pie.

Be sure to use a firm vegan butter and not a soft spreadable one. Earth Balance Vegan Buttery Sticks, Miyokos Creamery Unsalted Vegan Butter, or Violife Vegan Butter work well.

How to Make This Easy Vegan Pie Crust

image of two hands on a rolling pin rolling vegan pie crust
  • Gather your ingredients – make sure everything is chilled
  • Add the flour, salt, and sugar to a food processor or bowl
  • Pulse or mix with a whisk
  • Cut in the chilled vegan butter and vegetable shortening. You can pulse in a food processor, use a pastry blender, or a fork
  • Add one tablespoon of chilled water at a time, pulsing after every time, until a crumbly ball is formed
  • Roll out into a 9-inch circle and place on a pie plate
  • Following your specific pie recipe instructions



image of a vegan pie crust in a metal pie plate on a white board
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5 from 4 votes
Yum

Easy Vegan Pie Crust Recipe

This will become your go-to pie crust recipe. It’s flakey, yet tender, easy to make, and no one would ever know it’s vegan! The secret to the flakiness lies in using both chilled vegan butter and vegetable shortening. Your pies are going to be a hit every time with this amazing pie crust recipe.
Course Dessert
Cuisine American
Keyword cholesterol free pie crust, dairy free pie crust, healthy pie crust, how to make flakey vegan pie crust, how to make healthy pie crust, no butter pie crust, non dairy pie crust, plant based pie crust, vegan pie, vegan pie crust,
Prep Time 20 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings 1 crust
Calories 202kcal
Author Intentionally Eat with Cindy Newland

Ingredients

Instructions

  • Chill flour, shortening, and vegan butter for 30 minutes or more.
  • Add chilled flour, sugar and salt to food processor. Pulse to combine.
  • Add cold vegan butter and shortening. Process for a few seconds until coarse and crumbly.
  • Add Ice water, 1 Tablespoon at a time until it begins to form a crumbly ball.
  • Chill the dough for 30 minutes or more.
  • After chilling, place the dough onto a floured surface. Roll it into a 12 inch circle and transfer to a pie plate. Follow your favorite pie recipe and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 76g | Protein: 10g | Fat: 117g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Fiber: 6g | Sugar: 0.5g

Frequently Asked Questions

How do you keep a pie crust from getting soggy?

Make sure to add water one tablespoon at a time and don’t use too much. If you don’t use enough water the dough will be very crumbly. You can add a small amount of water until it forms a ball. If you use too much water the dough will be very sticky. You can try adding a little flour, however, it will probably be a tougher crust that is slightly rubbery because of the gluten development of overworking the dough. So, go slow when adding the water.

Depending on your pie recipe you can blind-bake your crust in order to prevent a soggy bottom.

Another great way to prevent a soggy pie crust is to place your pie on a preheated baking sheet. This will help the bottom to begin to brown right away.

Can vegan pie crust be made in advance?

After you make the pie dough, wrap it tightly in plastic wrap and refrigerate it for up to one week or freeze it for up to one month. Before using, thaw it at room temperature until it’s just soft enough to roll out, but still chilled.

image of a PIN for easy vegan pie crust. Top image has two hands on a rolling pin rolling vegan dough. The bottom image is an unbaked vegan pie crust in a metal pie plate

If you made this recipe and enjoyed it, please leave a 5-star review by clicking on the 5 stars and tell us if you made any variations.

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About Cindy Newland

Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.

Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs lessmy blood pressure is 110/70no more high cholesterol, and best of all – no medications!

If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.

Or if you just want to dip your toe into plant-based eating… start your mornings right with one of these fantastic recipes for FREE!

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6 Comments

  1. 5 stars
    Thank you for this vegan pie crust recipe. You make it look very easy and the video is especially helpful, so I’m looking forward to trying it.

  2. 5 stars
    Making a crust always intimidated me but this recipe worked amazingly! I can baked my favourite pies from scratch at home now! Thank you for the great recipe.

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