Let us show you how to make Flaky Vegan Pie Crust! It’s easy, it’s delicious and tender, and it’s completely plant-based.

Are you afraid to make your own pie crust? Don’t be, it’s not hard, in fact, it’s actually really easy. Besides, you shouldn’t take even the tiniest bite of most store bought pie crust, especially if you’re a vegan, because many are made with lard or trans fats. Yuck!

I want you to be healthy and eat really good pie, so I’ve created a how to make flaky vegan pie crust step-by-step video tutorial for you. This is huge you guys! First, I hate seeing myself on camera, second, I had to teach myself how to edit this movie, and third, I had to talk to a camera. Do you know how hard it is to talk to something that doesn’t give you a response?

I hope this video will inspire you to make your own flaky vegan pie crust this holiday season. Trust me, you’re going to be so happy that you did.

Here are a few tips:

Cut your refrigerated vegan butter and shortening ( I use Earth Balance brand because it’s free of trans fats) into small cubes and stick them in the freezer while you’re measuring the flour, salt, sugar, apple cider vinegar, and ice water. The colder the butter and shortening the better.
Don’t over beat the flour, butter, and shortening. You want to see pieces of the butter and shortening, they shouldn’t melt into the dough.
You can use a food processor but I prefer using my mixer. It just makes a flakier crust.
For some reason my camera stopped recording when I cut the edges of the pie crust away from the pie plate. Use a sharp knife to trim away the dough that hangs over the pan.
Whether you make a lattice crust or a solid crust on top, pinch the bottom and top crusts together all the way around the pan to seal. If you make a solid top, slice a few slits on top to allow steam to escape.
Brush a little olive oil and sprinkle some sugar on the top of the pie for the last ten minutes of baking for a nice golden crust.
Don’t eat all of your pie in one sitting. 😉

https://www.youtube.com/watch?v=h8C-SqVt9Z4

Look for my apple pie recipe tomorrow!

Do you like what you’ve seen so far? I sure hope so! Do me a favor, take a trip over to my Facebook page and give it a like, or follow me on Instagram or Twitter, and follow me and share this and other Veganosity recipes on Pinterest. I’d be so grateful if you did.

Nutrition

Calories

3499 cal

Fat

238 g

Carbs

296 g

Protein

40 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Linda and Alex at Veganosity

Yields 1

How to Make Flaky Vegan Pie Crust

Delicious, flaky vegan pie crust.

1 hr, 10 Prep Time

1 hr, 10 Total Time

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Ingredients

12 tbsp of chilled vegan butter (I use Earth Balance)
8 tbsp of chilled vegan shortening (I use Earth Balance) SEE NOTE
3 cups of all-purpose flour plus extra for dusting the rolling surface
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of apple cider vinegar
6-10 tablespoons of ice water

Instructions

Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
Put the flour, butter, shortening, sugar, salt, and vinegar in a mixing bowl and mix on medium speed until the butter and shortening starts to break up and the mixture looks lumpy and sandy. Add one tablespoon of water at a time until the dough starts to form a ball.
Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.
Break the dough in half and roll one half of the dough out on a floured surface. Lightly flour the top of the dough and the rolling pin. Pick up the dough and turn it and continue the process until it’s large enough to cover the pie pan.
Place the bottom layer of crust in the pie pan and trip the excess ends off.
If you need to make a top for the pie, roll out the second half of the dough and cover the filling of the pie with the top. Cut a few slits in the crust to allow steam to escape.
Bake according to the pie instructions. Brush a light layer of olive oil and sprinkle sugar on top of the crust for the last ten minutes of baking for a nice golden color.
Enjoy!
Refrigerate in a sealed container for up to five days or freeze for up to one month.

Notes

If you can't find vegan shortening you can use all vegan butter. I've made it both ways and it works a slight bit better with the shortening, but still great with all butter.

https://www.veganosity.com/how-to-make-flaky-vegan-pie-crust/

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Comments

Laura says
January 13, 2016 at 2:54 am

What are the exact amounts of vegan butter and shortening? Thank you!

- Linda Meyer says
  January 13, 2016 at 12:53 pm
  
  Hi Laura, One stick of Earth Balance is approximately 7 tablespoons, so you would use 7 tablespoons of vegan butter and 3 and 1/2 to four (either one will work) of vegan shortening. Thanks for asking.
  
  - Bridgett says
    November 20, 2017 at 10:26 pm
    
    I should have read this comment before proceeding with the recipe bc mine came out like cake batter. From what I found online, 1 veg shortening stick is usually equal to 1 cup (16 tbsp.) and 1 stick of butter is usually 1/2 c. (8 tbsp.) so I used those measurements. Back to the drawing board.
    
    - Linda Meyer says
      November 20, 2017 at 10:51 pm
      
      Hi Bridgett, I'm sorry your crust didn't work out. I'm not sure that 4 more tbsp of shortening or butter would have made the dough turn out like cake batter. It sounds like maybe there was too much water added to the dough. Add 1 tbsp at a time until it forms a solid ball. Sometimes I need to add 6 and other times 10, it depends on the flour. I hope you try this recipe again because it's such a tender and flaky crust. Have a wonderful Thanksgiving!
      
      - Bridgett says
        November 21, 2017 at 12:03 am
        
        Hi Linda, I just remade it the way you told the lady above with 11 tbsp and it worked out great. My previous dough turned out like cake batter before I used 1 c butter and 1 c veg shortening (32 tbsp), since those are standard measuring when using sticks and was wondering why there was so much more than the other crusts ive made. lolol Thank you =)
      - Linda Meyer says
        November 21, 2017 at 12:34 am
        
        Yay! I'm so happy it worked. Cooking, especially baking, is a science. One error and it's ruined. Enjoy! :)
K says
November 22, 2017 at 6:23 pm

I’ve had this recipe pinned on Pinterest for months waiting to try it, I’m finally making it today! But I couldn’t find shortening so would all butter still work?

- Linda Meyer says
  November 22, 2017 at 6:53 pm
  
  Hi! Thank you so much! I ran into the exact same issue this week so I can confidently tell you that you can use all vegan butter to make the crust. I'm going to put a note in the recipe now. Enjoy!
  
  - K says
    November 22, 2017 at 11:36 pm
    
    Turned out great and was a success with everyone! Thanks so much.
    
    - Linda Meyer says
      November 23, 2017 at 12:03 am
      
      So good to hear! Thanks for letting us know. We made three batches of crust just today. :) Have a happy Thanksgiving.
      
Amy says
September 5, 2018 at 12:24 am

I could not roll this out to save my life. I eventually gave up and just pressed it into the pie plate. Guess what though? Turned out delicious! (albeit a bit ugly). The baked crust is truly the best pie crust I've even tried vegan or not.

- Linda Meyer says
  September 5, 2018 at 11:53 am
  
  Hi Amy, I'm sorry that it didn't roll out for you. We've never had that problem. Sometimes, if it's too cold, you might need to let it sit for a while before rolling, other than that I can't figure out why it didn't roll out. Having said that, I'm happy it was good. LOL! Thank you so much for taking the time to let us know.