How to make a vegan pie crust that’s just as rich and indulgent as the classic. This is the butteriest, flakiest, most perfect plant-based pie crust ever!
Everyone needs a pie crust recipe to keep in their back pocket, and this one is my favorite. This is the best vegan pie crust of all time! It is so easy to make, requires very few ingredients, and can be used for sweet or savory pies. If you are using it for a savory recipe, you can skip the teaspoon of sugar, but honestly, I like to leave it in. It gives the crust a great flavor.
What you Need For the Perfect Plant-Based Pie Crust:
I make this pie crust using a food processor. But if you don’t have one, then you can just use a bit of “elbow grease.”
Ingredients:
- All-purpose Flour – Whatever your favorite type is, bleached or unbleached.
- Organic Cane Sugar – To ensure it is vegan.
- Salt – To give tie all the flavors together. Regular table salt works.
- Vegan Butter – I prefer using Country Crock Plant Butter. It is in stick form, which makes it easy to measure.
- Coconut Oil – Solid works best, so chilled or room temperature.
- Cold Water – I put ice cubes in mine while I prep the rest to make sure it is really cold.
If you don’t have a food processor, this vegan pie crust recipe is still easy to make. You would simply cut the butter and coconut oil into the dry ingredients with a fork or pastry cutter. Then stir in the cold water. It will come together easily still. The food processor saves time, but using your hands is just as easy.
My Favorite Pie Recipes:
- Vegan Cherry Berry Macaroon Pie
- Vegan Cranberry Custard Pie
- Vegan Gooey Butter Pecan Cookie Pie
- Vegan Creme Brulee Sweet Potato Pie
- Vegan Savory Stout and Vegetable Pies
- Vegan Wild Berry Pop Tart Pie
- Vegan Homity Pie
The Best Vegan Pie Crust
Ingredients
- 1 3/4 Cup All purpose flour
- 1 teaspoon Organic cane sugar
- 1 teaspoon Salt
- 1/4 Cup Vegan butter, cold
- 1/4 Cup Coconut oil, solid
- 1/2 Cup Cold water
Instructions
- In a food processor, add the flour, sugar, and salt.
- Cut the vegan butter into chunks, drop them into the food processor over the flour, and then add small scoops of the coconut oil.
- Pulse the food processor until the vegan butter and coconut oil have been evenly distributed and the mixture resembles sand.
- With the processor running, pour the cold water through the top of the processor and let it run until the dough comes together in a ball.
- If the dough is still sticky, turn it out onto a floured surface and knead a few times.
- Now, you can chill and use it later after wrapping it in parchment paper.
- Or you can now roll it out on the floured surface to 1/8 inch thick and blind bake for another recipe, or fill and bake.
- For blind baking, I recommend 350 degrees(F) for 15-17 minutes or until golden brown.
- If you plan to use it for a baked pie, you can follow the instructions for that pie from this point.
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