This delicious, no shortening, easy vegan pie crust is the perfect pie crust for your needs. It has the perfect amount of flaky crust, made in 10 minutes from start to finish.
Easy Vegan Pie Crust
There is a pie company here where I live called Willamette Valley Pie Company and they have my favorite pies, but that’s mainly because of the crust recipe.
Every year for my birthday I get one of their marionberry pies because they are SO good and I don’t have to make it.
I’m kind of a pie crust lover.
I could leave the filling and eat the pie.
My son loves pie but not so much the crust so we make a great team.
Unfortunately for me, my husband loves pie crust too.
So, we have to share, lame, I know.
Anyway, back to the BEST vegan pie crust.
This company has an all oil pie crust, no vegetable shortening.
That’s hard to come by, but also why I think it’s so easy to make and oh so good.
So, after looking at their ingredients I was determined to make a similar to their original recipe but homemade pie crust and sure enough, it’s SUPER close and SUPER good.
You could definitely buy a vegan pie crust shell, but why when this is so easy.
The key to pie crusts is not overworking the dough.
You want it to be flaky pie crust, not just a crust.
When you’re mixing it you do more of a folding than an actual mixing.
There are a lot of different ways to make a pie crust.
One thing I love about my vegan pie dough recipe is that you don’t need a food processor or even a pastry cutter
This pie crust is the perfect base for any pies you need whether it be for sweet pies, savory pies, or mini pies.
I love that this recipe calls for only basic ingredients, ingredients that you will likely always have on hand.
This recipe makes for a top and bottom crust (double-crust), if you want a top crust (single crust) only you can half the recipe and it works great!
I’m going to tell you guys a little secret-
I can make a delicious pie crust but I am terrible and making them look pretty.
Actually, I’m not very good at making a lot of baked goods pretty.
To me, it’s all about how it tastes.
I’ve always dreamed of starting a bakery and it would be called Perfectly Imperfect.
Because well it will be oh so tasty, but it won’t look so great.
And sometimes that’s how pie crusts work.
When you go to flip them onto the pie pan things can get a little crazy.
If your pie crust cracks, don’t worry about it just pull more of the dough over and seal up the crack.
Or you can take a piece of dough from the overhang and patch it.
Likely the pie filling will cover any mistakes made in the transfer process.
My goal with this post is for everyone to make their own vegan pie crust from scratch.
When I first started baking I shied away from making homemade pie crusts because I was so nervous about the process.
But this recipe is here for you not to worry anymore.
Recipe Q & A
Do I need pie weights?
The only times you need pie weights are when you’re blind baking a crust. A blind bake is usually used in a custard pie or if a pie cooks for a short amount of time.
What do pie weights do?
Pie weights help you keep the pie crust from puffing up and well as evenly baking the crust.
What if I don’t have pie weights?
You can place parchment paper onto the unbaked pie crust and then add an even layer of dried beans to the pie and bake according to the recipe.
You aren’t going to want to eat the dried beans after this.
Does it matter which pie dish I use?
No, I’ve used glass, metal, and foil. Just watch the cooking times on different materials.
What can I do with excess dough?
Oh my, what can you not do! I love taking extra pie crust, rolling it out, spreading cold vegan butter on it, then adding brown sugar and cinnamon, then rolling the dough up and baking it in the hot oven.
The first time I ever had one of those was when my mother-in-law was making pies and she had the extra dough.
And now I almost always want extra dough because it’s SO insanely good.
Can I use coconut oil instead of vegetable oil?
I have never made this pie using coconut oil but I think it could work.
You would want to oil to be melted but not hot, at room temperature.
How do I keep the edges of the crust from burning?
You can either use foil and make little covers for the crust edges, which is what I do.
Or these days they sell premade crust edge savers that you just place on the crust of the pie while baking.
Can you make this a gluten-free vegan pie crust?
I have never personally tried it, but I’m sure a gluten-free flour blend would work great.
Tips for making your own pie crust;
- Make sure you use ice-cold water and not too much. If your pie crust is a little dry then add more ice cold water only at 1 tsp at a time.
- The pie crust will look like a shaggy mess, but don’t worry it will come together.
- Don’t overhandle the dough.
What does this recipe call for, for the perfect vegan pie crust?
All simple ingredients-
- all-purpose flour
- sugar, white
- neutral oil
- Ice water
How do you make this easy vegan pie crust recipe?
Get a bowl of ice water, (you want really cold water) ready and set aside.
Get a medium bowl and mix your dry ingredients- flour, salt, and sugar together until combined.
Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won’t come together*
Mix with a wooden spoon until it’s combined and a ball of dough. It will be a messy one, but that’s what you want.
It shouldn’t be overly sticky.
Get your work surface ready by placing your Silpat or a piece of parchment paper out with a lightly floured surface (otherwise the dough sticks)
I like to take my rolling pin and roll mine out on the prepared surface with a piece of plastic wrap on top of the pie dough to prevent any sticking.
When rolling, make sure to add even pressure so you don’t end up with thin spots.
Roll it out to about 2 inches bigger than your pie pan.
Carefully place the dough on your pie plate and cut the remaining dough that’s hanging over.
Fill with your favorite pie filling and bake according to the directions on the pie.
Does this sound like an easy pie crust?
I have a video that will help if you need it above. You will do great!
- 1 3/4 cup all purpose flour
- 1 tsp salt
- 2 TB sugar, white
- 1/2 cup neutral oil
- 4 TB Ice water
- Get a bowl of ice water ready and set aside.
- . Mix your flour, salt, and sugar together until combined. Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won't come together* Mix with a wooden spoon until it's combined and a dough ball. It shouldn't be overly sticky.
- I like to roll mine out on a Silpat with a thing of surran wrap on top to prevent any sticking. When rolling, make sure to add even pressure so you don't end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that's hanging over. Fill with your favorite pie filling and bake according to the directions on the pie.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 942Total Fat: 57gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 0mgSodium: 1166mgCarbohydrates: 96gFiber: 3gSugar: 13gProtein: 11g
The calories are computer generated and may not be 100% accurate.