Vegan Pie Crust (with Shortcrust Pastry)

Make your own vegan pie crust from scratch, using this tried and tested recipe. Surprisingly easy and simply delicious.

This simple vegan pie crust recipe is perfect for both sweet and savory pies. This easy-to-follow shortcrust method will have you creating perfect dairy-free pie crusts every time. It uses only four simple ingredients that you likely already have at home.

Homemade pie crust has a bit of a reputation for being a tricky thing to bake. But it’s definitely worth mastering and is pretty straightforward. This version is more cost-effective than store-bought. And frankly, far tastier. Not to mention satisfying! Tender and flaky, it’s always a hit.

Ingredient Notes

• Pastry flour – low in protein which creates a more tender crust.
• Vegan butter or margarine – Use the stick kind, not the spreadable kind which melts too easily and has more water. Cut into cubes then freeze until solid.
• Salt, if you’re using unsalted margarine or vegan butter.
• Ice water – Using cold water helps to prevent the butter from melting too quickly.

Step-by-Step Instructions

1. Sift the flour and salt (if needed) into a large bowl. Then add the chilled vegan butter.

2. Cut or rub the butter into the flour until the mixture resembles breadcrumbs.

3. Add half the ice water and mix until the dough starts sticking together.

4. Add the remaining liquid, one spoonful at a time, mixing after every addition until the bowl is primarily free of dry flour. The dough should be neither too sticky nor crumbly. Take care not to overmix.

5. Gently knead the dough for about 10 seconds to evenly mix and shape it into a ball or disk. Wrap it in plastic wrap. Let it rest in the fridge for at least 2 hours or overnight to allow the flour to hydrate properly.

6. Lightly flour a clean work surface and rolling pin and roll out the dough.

7. Carefully lift and place the dough in the pie dish. Gently push the dough into the corners.

8. Create a neat, fluted look on the folded edge with a fork or your fingers.

9. Freeze the crust for at least 1 hour or until solid before baking.

Read More: How To Blind Bake A Pie Crust

Key tips to follow

• After rolling out the dough, it can be a bit fiddly to lift the dough without tearing it. One way of doing this is to use the rolling pin by loosely rolling it back around and lifting it.
• Another way is to roll your dough out on top of a lightly floured tea towel and lift the tea towel rather than the dough itself. You could also use parchment paper in the same way.
• Ensure that you use ice water or very cold water. Keeping the dough cool prevents the vegan butter from melting too much, which affects the consistency of the dough. The use of ice water will help give the pie crust a lovely flaky texture.
• Another good tip for keeping everything cool is to chill your utensils and flour. Cooling the rolling pin, bowl, knife, etc. in the freezer or refrigerator prior to use will aid in keeping the dough cool and prevent the butter from melting.
• I recommend saving a small piece of dough when lining the pie plate. If there are any cracks in the crust after blind-baking, it can be used to patch things up before adding a filling.

Variations and Substitutions

• For a flakier crust, try my Vegan Flaky Pie Crust Recipe.
• If no pastry flour is available, it is possible to combine equal parts all-purpose flour and cake flour to create a similar protein content to pastry flour.
• Alternatively, removing two tablespoons from every cup of all-purpose flour and replacing it with two tablespoons of cornstarch will give similar results.
• It is possible to use butter-flavored vegetable shortening or coconut oil instead of vegan butter – see the FAQs section below for more information.

Storage Suggestion

If you wish to make the dough in advance or store it for a future bake, you can refrigerate or freeze the unbaked pie crust or dough.

You can either prepare unrolled dough, wrap it in foil or cling film and freeze. Or roll out the dough, place it in the pie dish, wrap then freeze.

If freezing the unrolled dough, you will need to thaw it in the refrigerator for a few hours before rolling, but if it is already rolled out and in the pie dish, then no thawing is necessary.

Frozen pie crust dough should be used within three months of freezing. If refrigerating, ensure it is tightly covered with plastic wrap or foil. Use within three days.

Common FAQs

How long do I bake pie crust?

That depends on the type of pie you are making. Refer to the instructions of the recipe for your desired pie. Some fillings may not need baking, whilst other recipes may state to partially pre-bake the crust.

Can I use an alternative to vegan butter or margarine for this recipe?

You could use butter-flavored vegetable shortening, but I recommend pairing it with some dairy-free milk or more water; otherwise, the crust could be a little dry.

Be aware that many vegetable shortening brands contain palm oil, so be sure to check the ingredients. Plain shortening is also bland in flavor and is usually salt-free. To improve the flavor you will need to:

• add salt and/or 2 teaspoons sugar,
• use half shortening with half vegan butter or,
• use butter-flavored shortening with salt.

Can I use coconut oil instead of vegan butter for pie crust?

Coconut oil has a low melting point, so it may be more challenging to use for a pie crust. It would be essential to keep it as cool as possible, but I have heard of people having success with it.

Can this crust be used with savory recipes?

Yes, this crust can be used with sweet and savory pies, whether it’s pumpkin or this Vegan Pot Pie.

More Pie Recipes

• Pecan Pie
• Apple Pie
• Sweet Potato Pie
• Pumpkin Pie