Let me show you how to prepare a homemade vegan pie crust! It isn’t as complicated as you think it would be with this NO-FAIL vegan pie crust recipe!
Let me show you how to prepare a homemade vegan pie crust! Don’t worry – it’s easier than you might think. With this no-fail vegan pie crust recipe, you’ll have a buttery, flaky dough ready in no time. Even if you’re a beginner, I’ve got you covered with step-by-step images and a video guide to walk you through every part of the process.
Homemade Vs. Store-Bought Pie Crust
Why choose homemade over store-bought? Simple: freshness, quality, and taste! Plus, it’s a wonderful way to show your family and friends how much you care. Making your own pie crust takes just a few extra minutes, and trust me, it’s absolutely worth it. Even if it’s your first time, I know you can do it!
A stand mixer with a flat beater attachment will make things even easier. You can also use a food processor with a dough blade, but I prefer the stand mixer – it gives you more control over the texture.
One big advantage of homemade pie crust is knowing exactly what’s in it. If you’re avoiding dairy, you can ensure your crust is 100% vegan, unlike some store-bought options that sneak in butter. Always check the ingredients if you go for the store-bought route!
No-Fail Pie Crust Rules
Here are two golden rules for a perfect pie crust every time:
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- Use cold dough and cold butter (plant-based!)
- Don’t overwork the dough!
These simple tips make all the difference. Keeping the dough cold makes it easier to handle and prevents it from becoming sticky or hard to roll out. Always chill your dough for 30 minutes to an hour before working with it, and if it warms up while you’re rolling it out, pop it back in the fridge to cool down again.
If you’re short on time, no worries! You can speed up the chilling by placing the dough in the freezer for 15 minutes.
Tips & Tricks
- Here’s a pro tip for transferring the dough to your pie plate: Roll the dough loosely around your rolling pin, then unroll it right over the pie dish. Easy peasy!
- Make the dough ahead of time! It’ll keep in the fridge for up to two days, wrapped tightly in plastic. When you’re ready to bake, just roll it out and you’re good to go.
- To shape your dough perfectly, use a rolling pin and your hands to gently stretch and form it into a round.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Mix dry ingredients: In the bowl of a stand mixer, combine all-purpose flour, sugar, and salt.
- Add cold butter: Toss in the cold, plant-based butter in small pieces. Mix on low speed until it looks like coarse crumbs.
- Add the liquid: Slowly pour in the apple cider vinegar and ice water, mixing on low speed just until the dough comes together. (Remember, don’t over-knead!)
- Form and chill: Use your hands to shape the dough into a disc. Wrap it tightly in plastic wrap and let it chill for 30-60 minutes (or up to two days). In a hurry? Pop it in the freezer for 15 minutes.
- Roll it out: On a lightly floured surface, roll the dough into a beautiful round pie crust.
- Transfer and decorate: Move the rolled-out dough to your pie dish and crimp or decorate the edges as your recipe calls for.
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📖 Recipe
Homemade Vegan Pie Crust
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 ¼ cup all-purpose flour
- ½ tablespoon sugar
- ¼ teaspoon salt
- ½ cup or 1 stick vegan butter, cold, in pieces
- ½ tablespoon apple cider vinegar
- 2 tablespoon ice water
Instructions
- Mix all-purpose flour, sugar, and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add apple cider vinegar and ice water and mix at low speed until it comes together to a dough. DON'T KNEAD.
- Use your hands to form it into a disc. Warp with plastic wrap and refrigerate for 30-60 minutes (up to two days). The pie curst needs to be cold. Speed Version: Chill it for 15 minutes in the freezer.
- Place the disc on a floured working surface and roll it out, using a rolling pin, into a nice round pie crust and use for your preferred pie recipe.
Notes
- This recipe is for a single pie crust. If your recipe calls for a double pie crust, you can easily double the ingredients. Make sure to divide the dough into two equal parts after step 2.
- How long can I store homemade pie crust? For up to two days in the fridge.
- Can I freeze it? Yes, you can freeze it for up to 3 months. Allow to defrost overnight in the refrigerator or up to a few hours at room temperature.
- Always work with cold dough and cold butter (plant-based)!
- Don’t overwork/over-knead your dough!
Nutrition
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I want to know if there is a sub for the sugar or van I leave it out and maintain the integrity of the crust. I am trying to do no added sugar.
Hi Lila, you can just leave it out! I sometimes do this too If I am making a savory pie!
The best
Being on a dairy free journey has been all about finding new ways of making old favorites. This vegan pie crust recipe is my go to. Simply THE BEST. Thank you for sharing.
Happy to hear, Kristina! 🥰
Can I use pastry flour for this pie crust recipe?
Sure, you can use pastry flour to make this pie crust!
which type of crust do you recommend for pot pie?
Hi Catherine, you can use this pie crust recipe!
What is the difference between puff pastry and pie crust ? Is your rough puff pastry flakey ?
Puff pastry “puffs” when baked and is much softer than pie crust. You can use pie crust for pies (obviously) and quiches.
This didn’t make quite enough for our pie dish, but it was still delicious!!
Thank you for sharing your experience, Hannah! The pie crust is for a regular 9-inch pie dish.
Hello! I tried it today, and it came out perfectly! I didn’t even put there all the butter and still… One big perfection! No more ‘prefabricated’ pie crusts from the store! One big thank you!
Hello Karolina, I am so happy to hear that your pie dough came out perfectly! You are right, homemade is much better than the one from the store. Thank you for letting me know and have fun baking some more pies!
All the best,
Aline
Great tips here! Pie crust can seem so daunting, but the more you do it, the better you really do become at it!
Thank you Melissa. This is so true, practice is what wins here ?
Looks like work. But i try…
Yes please try it, Stefanie! It needs a bit of time, especially if you do it the first time, but it’s totally worth it!