Go Back
+ servings
homemade vegan pie crust in a pie plate

Homemade Vegan Pie Crust

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!
Author : Aline Cueni
4.65 from 14 votes

Click on the stars to leave a vote!

Prep Time :15 minutes
Chill Time :30 minutes
Total Time :45 minutes
Servings : 1 Single Pie Crust
Calories : 1252kcal



  • 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.


  • 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.
No-Fail Pie Crust Rules
  1. Always work with cold dough and cold butter (plant-based)! 
  2. Don't overwork/over-knead your dough!


Calories: 1252kcal | Carbohydrates: 125g | Protein: 16g | Fat: 75g | Saturated Fat: 19g | Sodium: 1316mg | Potassium: 167mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4315IU | Calcium: 23mg | Iron: 7mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!