Easy Vegan Pie Crust

5 stars (5 reviews)

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.

Prep Time25

Total Time25

Servings: pie crust

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.)

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.)

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.

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.

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.

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.

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.

Course: Desserts

Cuisine: American