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    Home » Desserts » Easy Vegan Pie Crust

    Easy Vegan Pie Crust

    Published: Nov 13, 2023 by Marlena Luna · This post may contain affiliate links. · Leave a Comment

    Jump to Recipe Pin SaveSaved!
    Step-by-step numbered images of a vegan pie crust being rolled out, placed in a pie plate, excess dough trimmed, edges being crimped and the final pie crust .
    Step-by-step images of a vegan pie crust being rolled out, placed in a pie plate, excess dough trimmed, edges being crimped and the final pie crust .
    A vegan pie crust formed in a pie plate with fluted edges.
    A two image collage of a vegan pie crust edge being formed and the pie crust with a fluted edge.
    A two image collage of a vegan pie crust edge being formed and the pie crust with a fluted edge.

    This easy vegan pie crust is delicious, tender, and perfectly flaky. It’s a fool-proof recipe that can easily be prepared in 25 minutes with only 4 simple ingredients. Whether you fill your pie crust with a sweet or savory filling, it’s sure to be a hit at any holiday gathering.

    Vegan pie crust dough with crimped edges in a glass pie dish with a small bowl of flour, a rolling pin and a kitchen towel nearby.

    A delicious pie starts with a delicious crust made from scratch. I’ve used store-bought vegan crusts in the past, but they just aren’t as good as a flaky, golden brown, homemade pie crust.

    So, a few years ago I decided it was time I learned how to make a pastry with perfectly flaky layers. Since then, this has been my go-to vegan pie crust recipe for all of my holiday pies, especially this vegan pumpkin pie!

    This started out as a coconut oil crust but recently I switched to using vegan butter. The flavor of the all-butter crust is always a huge hit with everyone! But if you prefer coconut oil, feel free to use it instead.

    Ingredients You'll Need

    These 4 common ingredients are all you need to make this vegan pie crust.

    Ingredients in bowls to make vegan pie crust.
    • All-purpose flour – Use any kind of all-purpose flour you have available. For a gluten-free crust, a 1 to 1 gluten-free all-purpose flour can be used.
    • Vegan butter – Cold butter is the key to a flaky pie crust. Any vegan stick butter will do –Earth Balance, Miyoko, CountryCrock plant butter, or equivalent.
    • Ice-cold water – To keep the butter cold, ice-cold water is used.
    • Salt – Use any salt you have on hand. I used Himalayan pink salt.
    • Sugar – This brings the flavors of the crust together. It is an optional ingredient, but I suggest using it, especially for sweet pies.

    Instructions

    In this recipe, I'll walk you through the steps of making a perfect homemade pie crust. Whether you're making the dough in a food processor or by hand, I'll show you how easy it is to bring together.

    If rolling out the dough or crimping the edges keeps you from making a crust from scratch, worry no more. With my fool-proof method, you'll be making perfect vegan crusts in no time!

    How to make vegan pie crust in the food processor

    Learn how to easily make a flaky and tender crust in the food processor by following these steps.

    If you don't have a food processor, instructions to make this pastry by hand are below.

    flour in a food processor.

    Start by adding 1 ½ cups of flour, ½ teaspoon of salt, and 1 ½ teaspoons sugar (optional), to the bowl of your food processor. Using an S-blade or dough blade, pulse a few times to combine.

    Flour, salt, and butter in a food processor.

    Now, scatter the ½ cup of cold butter cubes over the flour.

    Flour, salt, and butter after pulsing in a food processor.

    Pulse to cut the butter into the flour. The ingredients should be crumbly with small pieces of butter, as shown above.

    A tablespoon of water being poured into a food processor to make pie crust.

    While pulsing, pour 2 tablespoons of ice water into the processor over the flour. Then, slowly add a tablespoon of water at a time while pulsing adding just enough to bring the ingredients together. Between each tablespoon stop the processor and use a spoon to bring the dry flour to the top.
    (I use 3 to 4 tablespoons of water)

    Dough for vegan pie crust in a food processor.

    The dough should be clumpy and easily hold together when pinched. There should be none or very few dry flour crumbles in the bottom of the bowl.

    Crumbly pie dough on a marble countertop.

    Turn the dough out onto a lightly floured surface.

    Working the dough

    A ball of vegan pie dough on a marble countertop.

    Work it with your hands to bring it together and form a dough ball.

    Flattened pie dough wrapped in plastic wrap.

    Press the ball into a flat disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to an hour (or up to 3 days).

    For a 25-minute crust: Skip chilling the dough in the refrigerator. Instead, chill the butter cubes in the freezer for 15 minutes beforehand. After working the dough into a ball you can go right into rolling it out and making your crust.

    Rolling out the dough

    Pie dough rolled out.

    When you're ready to roll out the dough, generously flour a large work surface to keep it from sticking. Place the dough in the center of the floured surface. Use a rolling pin to roll it out to a 12-inch to 14-inch diameter.

    Tip: Be sure to generously flour your work surface so the dough doesn't stick. Periodically spin the dough and dust the work surface with flour as needed to keep it from sticking.

    Vegan pie dough rolled out with an inverted pie plate on top to show size.

    I like to hold my pie dish over the pastry dough to make sure there are about 2 inches of extra dough around. It should be large enough to overhang the pie dish once it's pressed in place.

    Transfer the dough to your pie dish

    A rolling pin with pie dough rolled around it.

    Use a rolling pin to easily transfer the dough to the pie dish. Start at one end and roll the dough around the rolling pin.

    Pie dough being unrolled from a rolling pin over a pie plate.

    Place the rolling pin on one side of the dish and unroll the dough out across it.

    Trim the edges

    Vegan pie dough covering a pie dish.

    Gently press the dough against the sides so it fits in the pie plate.

    Vegan pie dough in a pie dish with the edges trimmed.

    Trim the edges using a knife or kitchen shears. Leave about ¼-inch of dough overhanging the edge of the dish.

    Tip: This recipe is fool-proof so cracks and holes are no problem. If your dough cracks press it back together. If it tears or there are holes, use some of the scrap dough that was cut off to fill them in. Once filled and baked no one will ever notice.

    How to Flute/Crimp the Edges

    Pie dough in a glass pie dish with the edges rolled up.

    For a single-crust pie, gently fold up the edge to form a peak around the dish as shown above. This step ensures the dough is thick enough to easily crimp the edges.

    If you have any thin spots, place a scrap of dough underneath the thin area before folding it up.

    Hands crimping the edges of a pie crust.

    To easily crimp a beautiful edge, bring your thumb and index finger of one hand (I used my right hand) together leaving about half an inch of space in between. Now, press the tips of those fingers against the back edge of the crust.

    At the same time, use the index finger on your other hand (or your knuckle) to gently press in on the dough between your other two fingers. See the image above for finger placement. Repeat this step placing your thumb in the previously made indent to crimp the edge of the pie crust.

    Uncooked homemade vegan pie crust with crimped edges in a pie plate.

    How to make vegan pie crust by hand

    This recipe also easily comes together by hand if you don't have a food processor. Just follow these 4 steps to make the dough.

    Collage of 4 steps to make pie crust. Cutting in the butter and mixing in the water.
    1. Add the dry ingredients to a bowl: In a large bowl, mix together the flour and salt then add the cold butter.
    2. Cut in the butter: Use a pastry cutter or a fork to cut the butter into the flour. It should be crumbly with a few pea-sized butter pieces.
    3. Pour in the ice water: Pour 2 tablespoons of ice water over the flour mixture while stirring.
    4. Mix the dough: Slowly add the remaining water one tablespoon at a time, while stirring with a wooden spoon, adding just enough to bring the ingredients together. There should be none or very few dry flour crumbles in the bottom of the bowl. The dough should easily stick together but not be sticky.

    Turn the dough out onto a lightly floured surface and proceed with the above steps to work and roll out the dough.

    To blind-bake the pie crust

    If your pie recipe requires a pre-baked crust, follow these instructions for baking.

    1. After crimping the edges, use a fork to poke the bottom and sides of the crust to vent it.
    2. Place a sheet of parchment paper over the crust. Then add a lay of dry rice, dry beans, or pie weights to the parchment paper to weigh it down so it sits on the bottom of the crust. This will keep the bottom from bubbling up.
    3. Bake at 425ºF for 8-10 minutes.
    4. Allow it to cool for 10-15 minutes before removing the weights and parchment paper.

    Use a pre-baked crust in no-bake pies such as this strawberry pie.

    Check out this post on blind-baking and par-baking pie crusts for more information.

    Uncooked homemade vegan pie crust with a kitchen towel and rolling pin nearby.

    Helpful Tips

    Cracks or holes in dough: If your dough cracks or has holes in it while rolling it out or forming it in the pie plate, no worries. This is a fool-proof recipe so you can close the cracks by pressing it back together. Or fill in any holes by pulling a piece of scrap dough to cover them.

    Cold butter is key: The secret to a perfect pie crust with thin flaky layers is cold butter! Be sure to keep the butter cubes in the refrigerator until you’re ready to add them to the bowl of flour.

    For a 25-minute pie crust: If you’re in a hurry and need to make your crust right away, no problem. Chill the butter cubes in the freezer for 15 minutes before adding them to the flour. After working the dough into a ball you can go right into rolling it out and making your crust.

    Rolling out the dough: Be sure to generously flour your work surface so the dough doesn't stick when rolling it out. Every so often spin the dough and dust with flour as needed to further prevent it from sticking.

    Frequently Asked Questions


    Can I use coconut oil instead of vegan butter?

    Yes! The coconut oil should be solid at room temperature. If your oil is soft, measure ½ cup and place it in the refrigerator for 15 minutes to firm it up. Then, follow the same instructions to make the pie crust. Also, you will want to increase the salt to ⅔ teaspoons.


    Can I make a double crust?

    Sure! Simply double the recipe if you need a bottom and top crust. After working the dough into a ball, split it in half to form two dough balls.

    How do you freeze vegan pie crust?

    To freeze, tightly wrap the dough in plastic wrap and place it in a freezer-safe bag. Store in the freezer for up to 3 months.
    Thaw at room temperature for 30-45 minutes or in the refrigerator overnight.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

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    See ya there!

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    Recipe

    Vegan pie crust dough with crimped edges in a pie dish.

    Easy Vegan Pie Crust

    prep time: 25 minutes minutes
    total time: 25 minutes minutes
    servings: 1 pie crust
    This vegan pie crust has delicious tender, flaky layers.  It’s fool-proof, can be ready in 25 minutes, and requires only 4 common ingredients. 
    5 stars (5 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 1 ½ cups all-purpose flour
    • ½ cup vegan butter stick, cubed and chilled
    • 1 ½ teaspoons cane sugar
    • ½ teaspoon himilayan pink salt
    • 3-5 Tablespoons ice water
    Prevent your screen from going dark

    Instructions

    To Make Vegan Pie Crust In The Food Processor

    • Cut the butter into small cubes, then place them in the refrigerator to chill until you’re ready for them. (See notes for a 25-minute pie crust.)
    • Add the flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine.
    • Add the cold butter and pulse to incorporate it into the flour until it becomes crumbly with a few pea-sized chunks.
    • While pulsing, slowly pour in 2 tablespoons of ice water. Then, slowly add in a tablespoon of water at a time while pulsing. Add just enough to bring the ingredients together. The dough should be clumpy and easily hold together when pinched. Also, the bowl should have no or very few dry flour crumbles.
      (I usually use 3 and ½ to 4 tablespoons of ice water.)

    Work The Dough

    • Turn the dough out onto a lightly floured surface. Use your hands to gently work it into a ball handling it as little as possible. Then gently press the dough ball into a flat disk.
    • Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to an hour, or up to 3 days.
      (See notes for a 25-minute crust or to freeze the dough.)

    Roll Out The Dough

    • When you are ready to roll out the dough, generously flour a large work surface. Place the dough in the center of the flour. Use a rolling pin to roll the dough out to a 12-inch to 14-inch round disc.
      Tip: I like to hold my pie plate over the crust to make sure there are about 2 inches of extra dough around the edge.
    • Using the rolling pin, roll the dough up around it. 
    • Then place the rolling pin on one side of the dish and unroll the dough across it.
    • Gently press the dough into the dish so it fits snugly against the sides.
    • Trim the edges leaving about ¼-inch of dough over the edge of the dish.

    To Crimp/Flute The Edges 

    • Gently fold up the edges to form a peak of dough around the dish. This will make it easier to crimp/flute the edge.
      Tip: If you have any thin spots around the edge, place a scrap of dough underneath the thin area before folding it up.
    • To form the edge, bring your thumb and index finger of one hand –I used my right hand– together leaving about ½-inch of space in between. Now, press the tips of those fingers against the back edge of the crust.
    • Use the index finger (or knuckle) of your other hand to gently press in on the dough between your other two fingers. Repeat this step by placing your thumb in the previously made indent.
      See the images in the post above for full visual instructions. 

    To Make Vegan Pie Crust By Hand

    • Mix the flour, sugar, and salt in a large bowl, then add the cold butter.
    • Use a pastry cutter or a fork to cut the butter into the flour. It should be crumbly with a few pea-sized butter pieces.
    • Pour in 2 tablespoons of water while stirring the flour mixture.
    • Slowly add a tablespoon at a time of water while stirring with a wooden spoon. Add just enough water to bring the ingredients together. There should be none or very few dry flour crumbles in the bottom of the bowl. The dough should easily stick together but not be sticky.
      Proceed with the above steps to form the crust and flute the edges.

    To Pre-Bake The Pie Crust

    • Preheat your oven to 425ºF.
    • After forming the edge, use a fork to poke the bottom and sides of the crust to vent it.
    • Place a sheet of parchment paper over the crust. Then add a lay of dry rice, dry beans, or pie weights to the parchment paper to weigh it down. This will keep the bottom of the crust from bubbling up.
    • Bake at 425ºF for 8-10 minutes.
    • Allow the crust to cool for 10-15 minutes before removing the weights and parchment paper.

    Notes

    • For a ready-to-go 25-minute crust: If you need your vegan pie crust right away, place the butter cubes in the freezer for 15 minutes to chill. Remove the cold butter just before adding it to the flour. With the super cold butter, you can skip chilling the dough in the refrigerator and go right into forming it.
    • To freeze the dough: Tightly wrap the dough ball in plastic wrap and place it in a freezer-safe bag. Store in the freezer for up to 3 months. Allow it to thaw at room temperature for 30 minutes or overnight in the refrigerator.
    • Double crust: If you need a bottom and top crust, double the recipe. After working the dough into a ball, split it in half and form two dough balls. You can also choose to make them separately.

    Nutrition

    Serving: 1pie crust | Calories: 102kcal | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Trans Fat: 2g | Sodium: 1mg

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Desserts
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

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    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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