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Easy Vegan Pie Crust Recipe
This all butter vegan pie crust is perfectly flaky, simple and delicious!
Great for any type of pie you want to make, whether it’s fruity, chocolaty, tangy or spicy.
This post will show you how to make the simplest buttery pie crust ever, that’s tasty and quick to make.
Whatever you’re baking, this pie crust is the perfect base for your tasty dessert, and it’s completely dairy-free and vegan!
Homemade All Butter Pie Crust
Pies come in all types and flavors, but my favorites have to be French silk, cherry or pumpkin.
I love the texture differences between the soft center and the flaky crisp crust, but I was always intimidated to make my own years back.
Now that I’ve learned and practiced, I’m so pleased with how easy and straightforward pie making can be!
This easy crust recipe has the perfect texture that is the best balance of crisp, yet soft and flaky.
It’s sturdy enough to hold together any type of pie you’re making.
It’s also super simple to make, no matter if you’re a beginner or if you’ve been baking for years!
I’m also going to share some alternatives you can use that are common kitchen staples!
How to Make Vegan Pie Crust
Mixing the Crust Ingredients
To make your vegan pie crust, start by whisking together the flour, sugar and salt.
Then add the cold, cubed vegan butter (sticks, not from a tub) and cut into the dry mixture using a pastry cutter or two forks.
To do this, you’ll just want to squish down the butter into the flour mixture until it has a sandy texture, this may take a few minutes (see video for example).
Then you’ll want to slowly add your cold water, using as little as needed to bring the ingredients together.
Once you’re able to squish some of the dough together between your fingers and it sticks, it’s ready.
Chilling and Rolling out Pie Crust
Bring the dough together into a circle and wrap in plastic wrap or any other wrap you have on hand.
Let it chill in the fridge for 30-60 minutes.
Take it out and let it thaw for 10 minutes on a floured surface, and then sprinkle a bit more flour on top.
Roll out with a rolling pin until it’s a 12 inch circle – to do this, roll out as if the dough is a clock, pushing out to every number as you go around.
Also be careful to press less as you go towards the ends of the crust so you don’t end up with a thin edge.
You also may need to squish together the edges if they start to crack as you roll it out.
Shaping the Pie Crust
Now, place your rolling pin on one side of the dough circle, and roll it over the rolling pin, using an extra sprinkle of flour if needed to avoid sticking.
Place this on one edge of a lightly oiled pie pan, and unroll it, trying to center it as evenly as possible.
Gently squish down to fit into the pan, and then fold the edges over toward the center, gently pressing down until it’s even.
Now, take your thumb and place it on the inside of the crust edge, and use your thumb and pointer on your other hand to make indentations around the crust (see video for example).
If pre-baking (not all recipes need this, follow the instructions to whichever recipe you are making), place a piece of parchment paper or aluminum foil into the center of the pie.
Evenly fill with pie weights, dried rice or beans and spread out, and then bake according to the recipe if needed (pie recipes can have no-bake, pre-bake or fully-baked pie crusts).
This easy vegan pie crust recipe is the perfect tasty and buttery base for any pie you are making.
This crust is delicious with sweet fruity pies, and is a great base for any spiced or chocolate based recipes!
Best Dairy Free Pie Crust
With vegan butter sticks available now in many grocery stores, vegan baking has never been easier.
It has made everyday recipes a breeze to make, while allowing vegan eaters or those with allergies to enjoy all their most beloved desserts without the milk.
Feel free to try some of my homemade pie recipes below or suggest a new one to make, I’m always adding new recipes for you to try as well!
This recipe is:
- All Butter
- 5 Ingredient
Check out these delicious vegan treats:
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- Whisk together your flour, sugar and salt.
- Add in the cold vegan butter cubes and cut in using a pastry cutter or two forks until it has a sandy texture.**
- Slowly add the cold water, using as little as needed and mixing in between, just until you can squish some of the dough together between your fingers and it sticks.
- Bring the dough into a flat circle and then wrap and place in the fridge for 30-60 minutes to chill.
- Take out and let thaw for 10 minutes on a floured surface, then add another sprinkle of flour to the top.
- Roll out into a 12 inch circle, then place the rolling pin on one edge. Roll the crust over the rolling pin, adding another sprinkle of flour if needed to avoid sticking.
- Place on the edge of a lightly oiled pie pan, and roll out as evenly and centered as possible.
- Gently squish down and fold the edges over and gently squish down.
- Place your thumb on the inside of the crust, and use your thumb and pointer finger on your other hand to make indentations along the outside (see video for example).
- That's it! Continue following your pie recipe with your crust.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 159mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 2g