Easy Vegan Pie Crust
This Easy Vegan Pie Crust is flaky, buttery, and SO beyond delicious! Made with only 5 simple ingredients, this recipe is perfect for almost any type of pie. Whip up this Vegan Pie Crust in no time at all for a melt-in-your-mouth dessert base that everyone will love!
Servings 16 Slices
Calories 91kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup vegan butter 8 Tablespoons, cold
- 3-4 Tablespoons cold water
Instructions
- Mix the flour, sugar, and salt in a large mixing bowl.
- Keeping the butter as cold as possible, cut it into small 1/4-1/2 inch pieces.
- Mix the butter into the dry ingredients until evenly coated and distributed.
- Mix in the cold water, 1 Tablespoon at a time, until the dough is crumbly but begins to stick together.
- Form the dough into two balls (for two pie crusts), wrap, and refrigerate for 10-15 minute (or more, if possible).
- Use a rolling pin to flatten each pie crust one at a time, creating a 11-12 inch disk.
- Gently transfer the pie crust to a 9-inch pie pan and press down.
- Use a knife to cut the excess crust around the edges and form the edges to desired shape.
- Refrigerate until ready to fill with pie filling and bake (according to pie recipe directions)!
Pre-Baked Pie Crust
- For a pie recipe that calls for a pre-baked crust, preheat the oven to 425 degrees F.
- Line the pie crust with parchment paper and add pie weights or dry beans.
- Bake for 15 minutes.
- Remove from oven and carefully wrap the edges with foil.
- Lower the oven temperature to 350 degrees F.
- Bake for another 40-45 minutes.
- Fill with no-bake pie filling and enjoy!
Notes
*This recipe makes 2 pie crusts, 8 servings each (16 servings total).
Tips for Success:
- Keep butter cold
- Use a food processor
- Transfer pie crust with rolling pin
- Use pie weights and a pie shield if necessary
How to Store:
- Pre-Baked Crust - A pre-baked crust can be lightly wrapped and stored at room temperature for up to 3 days.
- Refrigerator - Vegan pie dough can be wrapped and placed in an airtight container to keep in the refrigerator for up to 3 days.
- Freezer - To store vegan pie dough, wrap tightly and place in an airtight container. Refrigerate for 1 hour, then move to the freezer and store for up to 6 months!
Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 80mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg