Vegan pie crust — simple, soft, and delicious. Ready in about 10 minutes with just five ingredients, this crust works for sweet or savory pies like vegan pot pie or pumpkin pie.
Follow this straightforward tutorial to make a tender, flaky vegan pie crust. The recipe uses all-purpose flour, sugar, salt, solid coconut oil, and ice water. It contains no additives or preservatives and yields a flavorful crust suitable for any pie that calls for a vegan base.
How to make vegan pie crust
- Add the flour, sugar, and salt to a food processor bowl and pulse a few times to combine.
- Incorporate the solid coconut oil and pulse until the mixture becomes crumbly.
- Add 3 tablespoons of ice water and pulse until it comes together. If the dough doesn’t hold when pressed, add additional water, 1 teaspoon at a time.
- Form the dough into a ball, transfer to a lightly floured surface, and roll it into a large round with a rolling pin.
- Drape the dough over the pie dish, gently press it into the sides, trim the excess, and your vegan pie crust is ready to use.
Ingredients and tips
- All-purpose flour: You can substitute other flours, such as whole wheat, but expect a difference in texture and flavor.
- Granulated sugar: Use vegan sugar (cane, coconut, or brown). Sugar can be omitted; omitting it makes the crust slightly more tender since sugar affects gluten formation.
- Salt: Any common salt works; adjust to taste.
- Coconut oil: Use solid, not melted. Vegan butter didn’t work well in my tests; some recommend shortening blends, but solid coconut oil gives reliable results.
- Ice water: Very cold water is important — use iced water rather than room temperature water to keep the fat solid while combining.
Is pie crust vegan?
Many traditional pie crusts are not vegan because they use butter or other animal-derived ingredients. This recipe is fully plant-based when you use vegan sugar and solid coconut oil (or another vegan fat).
Can I make gluten-free vegan pie crust?
Yes. Substitute a good-quality gluten-free flour blend and be prepared to adjust the flour amount since absorption varies between blends. The texture will differ from wheat-based crusts.
Looking for more how-to vegan recipes?
- Coconut Butter
- Flax Egg
- Gluten-Free Bread
- Arepas
- Vegan Bread
Did you make this vegan pie crust recipe?
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Vegan Pie Crust
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Ingredients
- 1 and ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup coconut oil, solid
- 3-4 tablespoon ice water
Instructions
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Add the flour, sugar, and salt to a food processor bowl and pulse a few times to combine.
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Incorporate the coconut oil and pulse until the mixture is crumbly. The coconut oil must be solid; if it’s soft from warm temperatures, chill it until firm.
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Add 3 tablespoons of ice water and pulse to combine. Press a small piece between your fingers — if it holds, you have enough water. If not, add water 1 teaspoon at a time. Avoid adding too much or the dough will be sticky.
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Remove the dough from the food processor, transfer to a lightly floured surface, and shape into a ball. Handle it minimally so it stays cool.
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Roll the dough into a large round that will cover your pie dish. Wrap the dough gently around the rolling pin to transfer it to the dish.
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Drape the dough into the pie dish, press it to fit, and trim the edges. Crimp or shape the edge as desired.
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Use the crust immediately or refrigerate while you prepare the filling. Double the recipe for a top and bottom crust.
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This crust is ideal for vegan pot pie, pumpkin pie, or any recipe calling for a vegan pie crust.
Notes
- Omitting sugar produces a slightly more tender crust because sugar affects gluten development.
- Coconut oil must be solid. If it’s too soft or melted, the texture will be compromised.
- I tested vegan butter and it didn’t produce the same result as solid coconut oil.
- Always use very cold (iced) water to keep the fat firm while combining.
Nutrition