|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*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.|
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 pie crust is indeed perfect for both savory pies and sweet dessert pies. Store-bought pie crusts are not all vegan-friendly, so making a homemade one ensures you're getting what you want—a vegan pie crust. This 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.
Six ingredients are all it takes to make this easy vegan pie crust, but make sure to chill it in the refrigerator for easier rolling. You can even make it ahead of time with our tips below. Fill it with your favorite fruit, or whatever filling strikes your fancy.
Along with this basic homemade vegan pie crust recipe, you might also want to try a simple vegan granola pie crust.
Click Play to See This Fool-Proof Flaky Vegan Pie Crust Come Together
"If you are looking for a vegan or dairy-free pie crust, you have come to the right place. Swapping vegan butter/margarine, plus adding vegetable oil is really helpful. This recipe can work well for a sweet or savory pie base, making it perfect for a "beet" Wellington, pumpkin pie, strawberry hand pie or galette!" —Tracy Wilk
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
Gather the ingredients.
Combine the flour, sugar, and salt in a large bowl.
Cut in the vegan margarine, mixing until crumbly.
In a separate bowl, whisk together the vegetable oil and water.
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.
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.
After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness.
Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges.
Your perfect flaky vegan pie crust is now ready to be filled up with whatever amazing ingredients you have planned. 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.
- To bake the unfilled crust, preheat the oven to 375 F and bake for 8 to 10 minutes, or until lightly golden brown.
- Use coconut oil in place of the butter, at a one to one ratio.