How to make easy vegan pie crust in the food processor (or by hand) in 15 minutes or less! This pie crust is flaky, tender and delicious. No one would guess it’s free of animal products!
Don’t be intimidated by pie crust! I’ll show you how to make homemade vegan pie crust from scratch in no time at all.
This is a classic pie crust recipe, vegan and perfect for all your baking needs! I’ve made the process easier by utilizing the food processor, but you can make it by hand if you prefer.
How do you make vegan pie crust in the food processor?
It couldn’t be easier! First off, you must measure 1/4 cup (or 4 tablespoons) of vegan butter and vegetable shortening. Refrigerate it ahead of time, at least 30 minutes, so that it is very cold when you’re ready to begin. The cold fat is very important to achieving a tender, flaky pie crust, so don’t skip this part!
- First, add the flour, sugar and salt to the food processor. Pulse a few times to combine.
- Add the cold cubed vegan butter and pieces of vegetable shortening.
- Process about 10 seconds, until it looks like a coarse meal.
- While the processor is running, add a few tablespoons of ice water, until it begins to clump together.
On a lightly floured surface, work the dough into a ball, but don’t use your hands too long or it will warm up the fat, which you don’t want.
Roll it out to about 12 inches in diameter.
Transfer the dough to pie plate. I do this by wrapping the dough around my rolling pin, and then quickly and carefully transferring it.
Don’t worry if it’s not perfect! Mine usually looks something like the photo below, kind of a mess. Simply push it into the pie plate, gently. Trim off any excess, and replace any broken areas.
Flute the edges or make another special edge. This tutorial is so helpful!
My Best Tips for a delicious vegan pie crust:
- Make sure everything is very cold when you start. You can even put the pieces of the food processor that will touch the dough in the fridge for awhile before you begin. The cold fat is essential to a delicious pie crust!
- Use a combination of vegan butter and vegetable shortening – The vegan butter gives a buttery flavor, while the shortening helps the structure of the crust. I recommend Earth Balance brand of vegan butter, it has the best flavor.
- Don’t use your hands too much at all! Again, you don’t want to warm things up. And don’t over mix.
- Use just enough ice water to where it comes together, not too much or you will have a mess. When you can squeeze it in your hand it’s done, though it will look a bit crumbly.
That’s it! For a gluten free crust, check out my Gluten Free Pie Crust made with almond flour.
Use this pie crust for Vegan Pumpkin Pie.
Easy Vegan Pie Crust
Ingredients
- 1 1/2 cups all purpose flour spooned and leveled
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup vegan butter, cold and cut into cubes
- 1/4 cup vegetable shortening, cold and into a few pieces
- 3-4 tablespoons ice water
Instructions
- Make sure your vegan butter and shortening are very cold before starting. Refrigerate along with the shortening for at least 30 minutes.
- Add flour, sugar and salt to food processor with the "S" blade. Pulse a few times to combine.
- Add cold vegan butter and shortening. Process for about 10 seconds, until it looks like a coarse meal (see photos above for reference).
- Now while the food processor is running, drizzle in 3 tablespoons of ice cold water. When it begins to clump together, stop. You may need to add 1 more tablespoon ice water for it to come together.
- Dump the dough onto a lightly floured surface and shape it into a ball. Don't use your hands too much or it will warm the dough, which will make your pie crust less flaky and light.
- Roll the dough with a rolling pin to about a 12 inch circle, and transfer to a pie plate. I usually wrap it gently around my rolling pin and then carefully transfer it. Don't panic if it's not perfect, you can fix it in the pie plate!
- Gently push the pie crust all around the dish, trimming off any excess and replacing any spots that need repair. See this tutorial for fluting the edges and making other special pie edges.
- It's now ready to use immediately, or refrigerate until you are ready to use. Simply double the recipe for 2 pie crusts (top and bottom).
To make by hand:
- If you don't want to use a food processor, you can make the pie crust by hand. Simply whisk together the dry ingredients in a large bowl, then add the cold butter and shortening. Use a pastry cutter or fork to cut it in, then drizzle in the ice water and stir until the dough comes together.
How to pre-bake a pie crust
- For a recipe that calls for a pre-baked pie crust, follow these instructions. If possible, freeze the pie crust lined in the pie plate for 30 minutes. This will help it not shrink down when it bakes.
- Preheat the oven to 350 degrees F. Once the crust has been frozen for 30 minutes, line it with aluminum foil or parchment paper (foil is easier to work with). Fill the crust to the top with sugar, or dried beans, pie weights or rice.
- Place in the oven and bake for 45 minutes for a pie that will cook further in the oven. For no-bake filling pies, bake for 60-70 minutes. Cool before filling.
- Instructions for baking pie crust will depend on the pie's specific recipe, but these are general instructions for pre-baking pie crust.
Notes
- Nutrition information is for 1/8th of the crust.
- Make ahead - After making the dough, roll into a ball or shape into a patty and wrap well in plastic wrap or other food wrap. Refrigerate for up to 3 days or place in the freezer for up to 3 months (if going in the freezer, also place in a freezer bag or container). Make sure to let the dough come to room temperature before rolling out so that it doesn't crumble.
Hi Nora,
I’ve made several of your recipes and haven’t been disappointed except I’m always in search of replacing some of the ingredients with healthier alternatives…what could I sub the vegetable shortening and granulated sugar with in this pie crust?
Thanks! You can use all vegan butter and leave out the sugar for a not sweet crust if you want, or use coconut sugar/date sugar, etc.
What size pie does this make? I’m wanting to make a 10 inch crust.
It’s more for a standard 9-inch but I think there is enough dough for a 10-inch.
Nora
I love your vegan pecan pie but this recipe for the crust needs more water! I had a dough-saster on my hands, literally!
Hi Brooklyn, you may need to add a little more water. This depends largely on the brand of flour (yes even all purpose flours vary brand to brand), the humidity in your home when baking, minor measuring differences, etc. Just add a bit more until you can work with it.
Hi Nora,
Do you use salted or unsalted vegan butter?
Thanks!
I always used salted vegan butter. Unsalted isn’t available everywhere and it’s how I started baking before unsalted vegan butter was a thing you could buy. 🙂 You can use unsalted, but I would add an extra 1/4 teaspoon of salt.
Has anyone made this pie crust with GF 1:1 flour? I couldn’t find a good gf crust at the store, and I need to make four pies! I’ll use gf Graham crackers for one, but really need a pastry crust.
Hi Jan-marie. I have not tried this with gluten free flour, however, I think it should work!
I love your recipes and want to try this one with your recipe for pumpkin pie. I recently moved and in the process, misplaced my rolling pin. Do you think I could press the dough into a 9×9 baking pan to make a shortbread type crust instead of rolling it out?
I think that could work, yes. Hope you enjoy the pie!