Vegan Pie Crust Recipe (Dairy Free)

5 from 7 votes

If you want to learn how to make a super flaky easy vegan pie crust, then you will get all the tips and tricks!

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: pie crust

Calories: 1705kcal

1 ½ cups all purpose flour (can use gluten free 1:1 blend with xanthan gum) (180g)
¼ teaspoon vegan cane sugar (up to 2 teaspoon for a sweeter crust)
¼ tsp salt
9 tablespoon cold vegetable shortening, in tablespoon chunks
2-4 tablespoon ice cold water
½ teaspoon vanilla, optional

In a large bowl, add the flour, sugar, and salt. Whisk together. Add vegetable shortening and using a pastry cutter or 2 forks combine together until crumbly and sand like texture. Pour in ice cold water and vanilla. Stir with a spatula until a shaggy dough ball forms.

In a food processor add flour, sugar, salt and pulse together. Add in the shortening and pulse a few times until the mixture looks like sand. With the processor on low add in the water and vanilla and keep the mixer going until a dough ball begins to form.

Place dough ball in the cling wrap and place in fridge for 1-2 hours to hydrate the dough and chill.
Very lightly flour a large sheet of parchment paper. Lay dough down. Flour a rolling pin and roll out dough until 1-2 inches bigger than your pan.
*Pie dough should be roughly ⅛ inch thick for best results
Gently place pie pan upside down on top of dough and slide one under the parchment paper and keep your other hand on the pan and flip simultaneously. Gently remove the parchment paper and press dough gently down into pan.
Fold over any edges to create a smooth and uniform top. Pinch or design the edges however you want. Place in fridge for 30 minutes prior to filling or baking.

To bake for a recipe that calls for a pre-baked or blind baked crust - preheat oven to 350°F(176°C). Brush non-dairy cold milk across your crust and edges.
Dock your crust by poking a fork through your crust on the bottom and sides only.
Place parchment paper over pie dough gently and add in pie weights or dried beans. For a blind baked crust cook for 10-12 minutes. For a fully cooked crust bake for 25-35 minutes or until golden brown.
Cool before filling.

*If you want both a bottom crust and a top layer, double this recipe.

*Note that all baking instructions vary by pie filling and recipe. The cooking instructions are only general recommendations.

*See post for best practices, tips and recommendations for this recipe.

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