How to make vegan pie crust from scratch? It needs just 5 ingredients to make a flaky vegan pie crust.

Version 1 of this recipe was originally posted on November 3rd, 2014 and updated on 10-10-19.

Do you know how many pie flavors exist?

Me neither.

From fruity pies to elaborate chocolate pies, there isn’t a pie I haven’t liked!

Making a vegan version of the pie crust is a game changer! Now, I can make them all and not feel guilty!

Top view of a rolled pie crust with a rolling pin, apples, and pie pan on the side
Make the vegan pie crust dough first

Tips for making vegan pie crust

  • If you are not baking pies immediately, pre bake in a pie pan it and freeze it.
  • This pie crust comes out flaky and delicious. Instead of vegetable shortening, I use whipped coconut milk. 
  • Once you make the dough, refrigerate for 30 minutes to overnight. This way, the butter and flour have had a chance to get to know each other well.
  • Set a 1/2 cup of all purpose flour aside for rolling the dough. Its easier to make roll out the pie crust when its floured well.
  • Use ice water + Apple cider vinegar combination when mixing the pie dough. It helps the dough remain thick
  • I made this a dairy-free pie crust, but, if you want to make it vegetarian, add heavy cream. Whip it up a little before adding to the flour.

Related Post: Have you checked out my guide on what vegans eat and don’t eat?

  • As always, be sure to sift the flour first before adding other ingredients. It will make it so much easier to knead it into a dough
  • Personally, I am a fan of hand kneading the dough. But, a food processor or a stand alone mixer
  • Do not over knead the dough. The butter should remain whole and not melt until it starts baking. If it starts melting before you bake it, the dough is going to be a blobby mess!
Top and closeup view of vegan pie crust with a rolling pin on the top left side
Roll out the pie crust dough

Common questions about making this crust

As you make this pie crust, you may have questions on the process. Here, I attempt to answer your questions before hand. If you have more questions, please feel free to comment below.

What flour should I use?

All purpose flour is the perfect flour to make a pie crust. Its my go-to flour to use because its so easy to knead. I have also used whole wheat pastry flour when I made a sweet butternut squash pie. It will also make a flaky crust.

Do I need a rolling pin to roll out the dough?

  • Smooth Empty bottle (with no labels on it or image embed in bottle)
  • Use your hands to shape the dough. Place dough in the pan of choice and slowly press down on it to take the shape of the pie

Ideally, a rolling pin is the perfect way to roll out any dough. Its specifically designed for that one purpose. Wine bottles are a great way to roll out dough. Be sure to use an empty wine bottle 🙂

Top view of a pie crust in a cast iron pan. A rolling pin, apples, and pie pan on the side
Place the dough in a pie pan or a cast iron pan and bake

Can I refrigerate the crust?

Yes, you can easily refrigerate this vegan pie crust. There two ways I have tried and loved them both.

  • Freeze the dough
  • Partially Pre-bake the pie and refrigerate / freeze it

Here is a little more details on how to refrigerate using these 2 methods

Where can I buy vegan pie crust?

I have never found vegan pie crust in stores. In my area, its has become increasingly hard to find it.

Occasionally, I can get it from Whole foods via Instacart (You need an account), but, they don’t have them this time. I will keep an eye out on their site and let you know when its available.

Wholly Wholesome has gluten free and vegan pies that you can try. I have not tasted them, so, try it and let me know. They do look good, so, I am going to try a pie recipe from them.

How to freeze pie dough

  • Kneed the dough and make a ball out of it. Be sure to not over work the dough. The butter needs to stay intact.
  • Once you have it in a ball, lightly flour the dough.
  • Wrap it in clear plastic wrap and refrigerate.
  • To freeze it, place the wrapped dough in a Ziploc bag and seal it well.
  • Write the date on the Ziploc bag and freeze it. Use it up within 6 months

Freezing the pie crust

  • Make the dough and roll it out.
  • Place the dough on the pie dish of choice
  • Shape the pie dough to the pie dish
  • Place parchment paper in the middle of the pie crust and top it with a thin layer of uncooked rice
  • Place the pie in a 350° preheated oven
  • Heat it for about 20 min or until it begins to hold shape.
  • Remove from the oven and remove the parchment paper + rice when its cool to the touch.
  • Gently wrap the pre-baked pie crust in parchment paper and place it in a Ziploc bag
  • Write bake date on the pie crust and freeze. Use within 6 months.
Top view of a pie crust wrapped in parchment paper and placed inside a ziploc bag

Recipes using this pie crust

Tomato Crumble Pie

Bake a simple tomato crumble pie using simple ingredients like green tomatoes.

Vegan Pot Pie

A vegan pot pie needs a crust top. You can use this pie dough to top it.

I used this pie crust recipe to make a tomato galette and olive pie and the recipe turned out so amazingly delicious. This galette is a flaky and crispy on the outside, so, make it and send me pics.

Next, I think I am going to make some good old-fashioned Apple Pie with this recipe. Watch for the recipe coming in the next couple days.

This pie crust is perfect for making a blueberry galette. I used puff pastry, but, a pie crust can be used too. Pie crust was also used to make these air fryer pop tarts. They were delicious!

How to make vegan pie crust from scratch

  1. In a bowl, sift 2 cups of all purpose flour into a bowl
flour on a blue nylon strainer

2. Add 1 stick of vegan butter (cut into small pieces

sliced butter in a sifted flour bowl

3. In a separate bowl, whisk 1 can of coconut milk (full fat)

coconut milk being whisked in a bowl

4. Add the whisked coconut milk to the flour

whisked coconut milk being poured into the flour and vegan butter bowl

5. Kneed a little before adding 2 tsp ice water + 1 tsp apple cider vinegar to the bowl

6. Kneed gently until you have a smooth dough ball without overworking the dough

7. Wrap the dough in clear plastic wrap

dough wrapped in a clear plastic wrap

7. Refrigerate for 30 min to overnight

8. Flour a flat surface with all purpose flour

a flat surface with flour on it

9. Remove the dough from the wrap and place it on the floured surface

A ball of pie crust dough on a floured surface

10. Depending on the size of the pie pan, cut the dough in half or use the whole ball

a dough of pie crust cut into half

11. Refrigerate the dough not being used and roll the other one into a ball

A ball of pie crust dough on a floured surface

12. Start rolling the dough until its slightly bigger than pan

dough being rolled into a a round pie crust

13. Flour the pie pan or cast iron pan that you are using to bake the pie (I am using cast iron for a future recipe)

14. From here, follow the instructions of your pie recipe. You can even pre-bake the pie and save it for future use.

Top and closeup view of vegan pie crust with a rolling pin on the top left side

Eggless Pie Crust

Rini
Easy vegan pie crust made from scratch. It is a freezer-friendly recipe
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 5 people
Calories 464 kcal

Equipment

  • Rolling Pin
  • Pie Pan or Cast Iron Pan
  • Hand mixer

Ingredients
  

Instructions
 

  • In a bowl, sift 2 cups of all purpose flour into a bowl
  • Add 1 stick of vegan butter
  • In a separate bowl, whisk 1 can of coconut milk
  • Add the whisked coconut milk to the flour
  • Kneed a little before adding 2 tsp ice water + 1 tsp apple cider vinegar to the bowl
  • If using shortening, add it now
  • Kneed gently until you have a smooth dough ball. Don’t overwork the dough
  • Wrap the dough in clear plastic wrap
  • Refrigerate for 30 min to overnight
  • Flour a flat surface with all purpose flour
  • Remove the dough from the wrap and place it on the floured surface
  • Depending on the size of the pie pan, cut the dough in half or use the whole ball
  • Refrigerate the dough not being used and roll the other one into a ball
  • Start rolling the dough until its slightly bigger than pan
  • Flour the pie pan or cast iron pan that you are using to bake the pie (I am using cast iron for a future recipe)
  • From here, follow the instructions of your pie recipe. You can even pre-bake the pie and save it for future use.

Video

Notes

Shortening will make the crust extra flaky.  I didn’t add it to my pie crust, but, you can easily add it.  The calorie information doesn’t include shortening’s calories. 

Nutrition

Calories: 464kcal
Keyword eggless pie crust, how to make vegan pie crust, quick pie crust
Tried this recipe?Let us know how it was!

Version 1 of this recipe

From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover

This time, I changed the images of this post and made adjustments to the recipe. In addition, I also updated the text in the post to provide more info to make this crust.

This is a quick and simple eggless pie crust recipe. It turns out very flaky and delicious. Works perfect for Tomato Galettes or Apple Pies. Eggless Pie Crust

This recipe was originally posted on November 3rd, 2014 at 7:26 PM. Click here to get version 1 of this recipe.

There are some recipes that just don’t stand the test of time. When I first made this recipe, I added too much water to the recipe. It was a typo which was never corrected.

Now, I went in and corrected the whole recipe, took new pics and wrote up tips for making it. The crust is a light and flaky crust which can be used in sweet or savory recipes.

Similar Posts

5 from 3 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. This eggless crust recipe was a great hit! The crust has nice texture and flavor. I used Tenderflake. I made 3 meat pies ” tourtiere ” Christmas tradition. Had two seperate events…I was Sked for your recipe as people loved the pie crust! Merci.

  2. Hello,

    I recently became allergic to eggs and have to rethink all of my baking recipes. This pie crust looks perfect! I used to use shortening for my pie crust but I am intrigued by the idea of whipping cream! Do you use it in its liquid form or whip it up before adding it?

  3. I was reading up on eggs and how some may not be real. My husband asked me to make him an apple pie and I was just lost……until I found your recipe. Let me say this is the best crust, it was so light and fluffy. Thanks for sharing.

    Deborah

  4. I love this recipe. I’m usually not too successful making pie crust from scratch, but i keep on trying. I will definitely try your recipe giving it my best shot.. Your tomato tart looks so beautiful that I really have to try this pie crust so I can make a tomato tart. Thanks for sharing.