An easy vegan pie crust that’s super flaky and so simple to make! It’s perfect for any homemade sweet or savoury pie and can be blind-baked. The 5-ingredient vegan pie dough can also be used for tarts, hand pies, and more. It’s a delicious, no-shortening, dairy-free pie crust that all bakers should have in their collection (no food processor needed!).
Add flour, sugar, and salt to a medium bowl and whisk together.
Add cold cubed butter and with a pastry blender or a fork, cut the butter into the dry mixture until the butter has broken down and only pea-sized chunks remain.
Add three tablespoons of ice-cold water to the dry mixture and then mix with a spoon. If the dough is too dry, add more water, one teaspoon at a time (up to a maximum of 3 teaspoons). Mix until everything combines to form a loose, chunky dough.
Using your hands, form the dough into a tight ball making sure that any dry patches of flour get incorporated into the ball.
Place the dough on a piece of plastic wrap or parchment paper and pat it down into a disk. Wrap the dough disk and place it in the refrigerator to chill for at least 2 hours.
After the dough has chilled, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes. (see note below)
Dust a rolling mat or piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie dish and gently press it into the corners of the dish. Mend any cracks by pressing the dough back together. You can either trim the overhang and press the back of a fork into the edges of the dough or if you prefer fluted edges, you can do that after it has chilled.
Place the pie dish in the refrigerator for 15 minutes so it can chill.
To Make Fluted Edges (optional)
After the dough has chilled again, working with one hand on the inside of the pie dish, and your other hand on the outside (see image above), use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form the fluted shape. Continue around the rest of the pie.
Place the pie dish in the refrigerator for 15 minutes so it can chill again. After chilling, the crust can be par-baked, fully blind-baked (see recipe notes) or it can be filled with the pie filling of your choice.
Notes
Please read all of the information tips, and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 1 pie crust suitable for a 9" pie dish. If you are making a double-crust pie, double the recipe.
This recipe has only been tested with white all-purpose flour, I have not tested with spelt, whole wheat, or any other types of flour. If you are looking for a crust that is vegan and gluten-free, please follow my recipe for a vegan gluten-free pie crust.
Don't skip letting the dough sit at room temperature for a while after the chilling time. If handled right away, it will not roll properly and will be crumbly and hard to handle.
After cubing the butter, if you find that it has started to soften, refrigerate it until it has solidified again and if at any point you feel the dough has gotten warm, return it to the refrigerator so it can cool down.
Feel free to omit the sugar if you are using the crust for a savoury pie recipe.
To par-bake or fully blind-bake the crust follow this step-by-step that will show you how to blind-bake a pie crust.
To make this recipe in a food processor: Add the flour, sugar, and salt to the food processor bowl and pulse to combine. Add the cold cubed butter and pulse a few times until the butter has broken down into pea-sized pieces. Add the water, one tablespoon at a time, until the dough forms. Remove the dough and continue at step 5.
Nutrition info is based on ⅛ of the pie crust recipe made as written and with no filling. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.