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.
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. They use an all-oil pie crust, and I was determined to attempt a recipe like theirs.
If you love pies like I do, check out this Classic Vegan Pumpkin Pie, Vegan Raspberry Pie, or even savory recipes like- Chikin Vegan Pot Pie.
Jump to:
Why this recipe works...
- One thing I love about my vegan pie dough recipe is that you don't need a food processor or even a pastry cutter to make the perfect vegan pie crust.
- This pie crust is the perfect base for any pies you need, whether it be for sweet pies, savory pies, or mini pies/hand pies.
- This recipe calls for only simple ingredients, ingredients that you will likely always have on hand.
- I prefer using this recipe to make just a single crust. But if you prefer thin pie crust, then you can make it work for a top and bottom crust (double-crust).
- Anyone can make their own vegan pie crust from scratch with this easy recipe.
Ingredients and Substitutions
- All-purpose flour- this works best with this recipe. I have never tried to make this gluten-free. But with an all-purpose gluten-free flour blend, I think it would work well.
- Salt- This seems like a lot, but it helps bring out the flavor in the pie crust.
- Sugar- white sugar works best in this pie crust. It doesn't make it overly sweet it's just a tiny bit to help round out the flavor.
- Neutral oil- I usually use vegetable or canola oil. I have never made this pie using coconut oil, but I think it could work. You would want the oil to be melted but not hot at room temperature.
- Ice water- this is necessary to keep the pie crust flakey.
Check out the recipe card at the bottom of the post for full ingredient and quantity information.
How to make an easy vegan pie crust recipe
Step 1- Get a bowl of ice water, (you want really cold water) ready and set aside.
Step 2- Get a medium bowl and mix your dry ingredients- flour, salt, and sugar together until combined.
Step 3- 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*
Step 4- 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.
Step 5- 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)
Step 6- I like to take my rolling pin and roll mine out on the prepared surface with a piece of plastic wrap (cling 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.
Step 7- Carefully place the dough on your pie dish and cut the remaining dough that's hanging over.
Step 8- Fill with your favorite pie filling and bake according to the directions on the pie.
Expert Tips and Tricks
- 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 1 teaspoon 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 = flakier crust.
- You want it to be a flaky pie crust, not just a crust. When you're mixing it, you do more of a folding than an actual mixing.
- When you go to flip the pie crust onto the pie plate, things can get a little crazy. If your pie crust cracks, don't worry; pull more of the dough over and seal it up. Or you can patch a piece of dough from the overhang. The pie filling will likely cover any mistakes made in the transfer process.
Recipe FAQS
You can either use foil to make little covers for the crust edges, which is what I do. These days, they sell premade crust edge savers that you just place on the crust of the pie while baking.
Pie weights help you keep the pie crust from puffing up, as well as evenly baking the crust. You only need these when you're doing a blind bake. Blind baking means that you need the crust cooked before adding the filling.
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.
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.
Here are some of my favorite vegan pie recipes...
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Vegan Pie Crust
Ingredients
- 1 ¾ cup all purpose flour
- 1 teaspoon salt
- 2 TB sugar white
- ½ cup neutral oil
- 4 TB Ice water
Instructions
- 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 of the pie. You can also blind bake if needed.
Notes
-
- 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 teaspoon 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= flakier crust.
- You want it to be a flaky pie crust, not just a crust. When you're mixing it, you do more of a folding than an actual mixing.
- When you go to flip the pie crust onto the pie plate, 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 patch a piece of dough from the overhang. Likely, the pie filling will cover any mistakes made in the transfer process.
- To keep the edges of the trust from burning you can either use foil to make little covers for the crust edges, which is what I do. These days, they sell premade crust edge savers that you just place on the crust of the pie while baking.
- I prefer using this recipe to make just a single crust. But if you prefer thin pie crust then you can make it work for a top and bottom crust (double-crust).
Anonymous says
Do you add the oil before the water?
Courtneys Homestead says
I am so sorry this never came through in time. It doesn't matter, I add them at the same time. I hope it worked out for you! <3