Flaky Vegan Pie Crust

Vegan Pie Crust
The Spruce
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Chill time: 30 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
150 Calories
12g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 150
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 266mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy vegan pie crust recipe made with margarine and oil, instead of Crisco or solid shortening. And since it has just a tiny touch of sugar, this vegan pie crust recipe is indeed perfect for both savory pies and sweet dessert pies. This vegan pie crust recipe is so simple it's practically fool-proof, and, chances are, you probably already have all the necessary ingredients sitting at home in your cupboard. 

Along with this basic homemade vegan pie crust recipe (made from nothing more than flour, shortening, water, and salt), you might also want to try a simple vegan granola pie crust.


  • 2 cups flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup, plus 2 tablespoons vegan margarine
  • 2 tablespoons vegetable oil
  • 3 tablespoons water (cold)

Steps to Make It

  1. Gather the ingredients.

    ingredients for vegan pie crust
     The Spruce
  2. Combine the flour, sugar, and salt in a large bowl.

    Butter, sugar and vegan margarine.
     The Spruce
  3. Cut in the vegan margarine, mixing until crumbly.

    Crumbly vegan margarine.
     The Spruce
  4. In a separate bowl, whisk together the vegetable oil and water.

    Whisked water and vegetable oil.
     The Spruce
  5. Then add to the flour and sugar mixture, mixing just until dough forms. You may want to use your (clean) hands at this stage, in order to make sure all the flour gets incorporated well. 

    Vegan pie crust dough ball.
     The Spruce
  6. Once the dough pulls together and there's no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.

    Wrapped vegan pie crust dough.
     The Spruce
  7. After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness.

    Rolled vegan pie crust dough.
     The Spruce
  8. Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges.

    Uncooked vegan pie crust.
     The Spruce
  9. Your perfect flaky vegan pie crust is now ready to be filled up with whatever amazing ingredients you have planned.

    Homemade vegan pie crust.
     The Spruce
  10. Enjoy!


  • Don't be tempted to skip the step of chilling the dough. This step not only allows the fat from the butter to become more firm, making rolling out your dough easier, it also creates an environment for the fast melting of the fat when you put the dough in the oven, which in turn results in the flaky crust for this pie.
  • For a make-ahead option, keep the dough in the refrigerator for longer than 30 minutes and even overnight. Remove it and use it when you are ready to fill and bake. If you roll out the dough and fill it, don't store it unbaked. The dough will become soggy and you'll lose that crispy crust.