Author: Pie crust is possibly one of the worlds most difficult things to make. That and oxygen. That seems super complicated, but luckily plants have oxygen covered. Thanks plants! Now I will eat you... muhahah.
Ehem, getting back to pie crust: every now and then over the last few years I have tried to make an Easy Vegan Pie Crust recipe. I tested other people's Easy Vegan Pie Crust recipes. I tried experimenting with techniques and ingredient ratios and every time I failed miserably. It would fall apart, look terrible, and become wooden when cooked. Not at all the Easy Vegan Pie Crust of my dreams... or even my nightmares, just completely un-rememberable...
Then genius struck! By genius I mean my Nana. My mom has used my Nana's pie crust recipe since... well since I remember existing. I asked my mom to send me the recipe, and it turns out it's basically an Easy Vegan Pie Crust recipe except for the milk which is a super-easy sub. I gave it a go, and hot dang, it worked perfectly! It was quick, all the tips and techniques were there, and it was easy as pie! (Yeah I nailed that pun, you know it.)
I guess you could consider this Easy Vegan Pie Crust recipe a family secret. Hopefully, Nana will be smiling down on me and cool with me sharing this slightly adapted version and praising her awesomeness. Yes? My spidey senses say yes.
That's how much I love you guys! I am sharing family secrets with you, because you're my family. Aww shucks, group world hug.
So why does this Easy Vegan Pie Crust recipe work perfectly where my other attempts failed? 3 reasons, the correct ratios of ingredients, and two super-secret tips that I swear made all of the difference. 1 tip from my Nana, and 1 tip from my Grandma. Now that's collaboration!
This Easy Vegan Pie Crust recipe turns out the perfect pie crust, easily and quickly. It's flaky and delicious without much effort. This recipe makes one pie crust, but if you want two pie crusts, feel free to double or triple the recipe as needed.
NEW VIDEO: I made a video for my Easy Vegan Pumpkin Pie, and if you scroll down to the recipe card, you can watch me make this pie crust followed by the pumpkin pie, and topped with Vegan Coconut Whipped Cream.
For step by step photos follow along below ↓
Nana's Pie Crust Secret Tip:
Chill your tools! Put your bowl, fork or pastry cutter, rolling pin and anything else you might be using in the fridge or freezer (if they are freezer safe) to chill. Cold tools means the vegetable shortening won't melt and the pastry won't get too soft.
When you are ready to make your pasty, whisk together the flour, salt, and sugar. Cut the vegetable shortening into cubes and sprinkle over the flour. Use a fork or a pastry cutter to slice the shorting into the flour.
Keep on forking the pastry until you reach a crumbly consistency like this. Now drizzle the plant-based milk over top, and use the fork to continue to mix the dough.
When the plant-based milk is mixed in and everything comes together like this, you are good to go. Don't over mix.
Grandma's Pie Crust Secret Tip:
Spread a clean tea towel over your work surface. Lightly sprinkle the tea towel with flour. You are going to roll your dough out on top of the floured tea towel. I promise it won't stick as long as you flour it. This just makes it much easier to pick up the pastry and get it in the pie dish in one piece.
Roughly gather the dough into a ball and put it in the center of the floured towel.
Roll your pastry out. You may wonder why there is a bottle in this picture, you see, I don't have a rolling pin, never have! So I always just use a glass bottle... and since I am wine drinker, I tend to have those lying around. If you have a real rolling pin, perfect! If not feel free to wash a round bottle and remove any labels and use that instead, they work just as well.
Lightly flour the rolling pin and roll out the pastry. If the dough starts sticking sprinkle some more flour across the surface of the dough.
Roll the dough into a rough circle that is several inches larger than than your pie plate to allow for room for the sides and edges of the pie crust.
Use the tea towel to help you flip the dough into you pie pan. It's ok if pieces fall off. Use a knife to cut around the edges and cut off any excess pie crust. If there are any holes, use some of the extra dough to fill them in. Pinch the sides to make a decorative crust. Voila! Nana's pie crust. Or should I say: Easy Vegan Pie Crust!
Bon Appetegan!
Sam.
(click stars to vote)
Easy Vegan Pie Crust
Servings: 9" pie crust
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Ingredients
- 1 ½ cup all-purpose flour, (plus more for rolling)
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ cup vegetable shortening
- ¼ cup plant-based milk, (such as oat or soy) plus more if needed
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold vegetable shortening and use a fork or pastry cutter to cut it into the flour until the mixture looks crumbly, with pea-sized pieces.Drizzle in the plant-based milk and gently mix just until the dough comes together. If it feels dry, add 1 tablespoon more milk at a time until it forms a soft dough. Do not overmix.
- Roll out the crust: Lightly flour a clean work surface or tea towel. Shape the dough into a rough ball and roll it into a circle a few inches larger than your pie dish.
- Transfer to the pie dish: Carefully flip the dough into a 9-inch pie plate. Trim the excess dough around the edges, patch any cracks with scraps, and crimp or pinch the edges as desired.
- (Optional) Pre-bake the crust: Only pre-bake if your recipe calls for it. Preheat the oven to 450°F (230°C). Prick the crust all over with a fork and bake for 15 minutes, then reduce the oven to 400°F (205°C) and bake 2–5 minutes more, until lightly golden.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Inger Merete says
Wich flower can I use without gluten?
Hvilken glutenfri mel anbefaler du?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi! This crust relies on gluten for structure, so it won’t work with a straight gluten-free swap. I recommend using a dedicated gluten-free pie crust recipe instead 😊
Cindy says
So...did you use a 1/4 pound of shortening or 1/4 cup? looks like a cup from the video...I just used 1/4 pound.eek!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Good news, Cindy — the recipe actually calls for ¼ pound of shortening, which is ½ cup, so what you used is correct! I agree it’s a confusing measurement and I’ll update it to make that clearer going forward 😊
Jane says
Can you use (vegan) butter or do you need to use shortening?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jane! You can absolutely use vegan butter. Shortening just helps make it extra flaky, but butter works great too. I recommend trying my all butter vegan pie crust recipe. 🙂
Maddie says
I made this vegan pie crust with gluten free flour and was really worried about how it would turn out, especially because it was very dry and wouldn't form a ball. But I added more oat milk and got it rolled out and it was AMAZING! Used it for both a pumpkin pie and an apple pie and they were great! I ate every last crumb of the crust - it's seriously so good! Happy to say this works well with gluten free all purpose flour for others wanting to make this GF - just note if it's too dry to add a bit more plant-based milk and it'll be fine.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! Thanks for sharing your GF tips, Maddie, so helpful for others. And so happy it turned out great! 💛
Sandra says
This pie crust was very easy to make and I made a cherry pie for Thanksgiving for me, a new vegan, and my friend who is a vegan. We were happy with it and will make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Sandra!
Jo says
I just made this pie crust. I used Spectrum Shortening. It turned out very light and the texture was spot on. I will double the salt next time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy to head that Jo 🙂
PriceCheck says
Will make this crust always and forever now. I've always had an issue with pie crust. To me they are bitter and leave a gross aftertaste in my mouth, taking away from most pie's tasty filling. This is not the case with this recipe. It not only compliments the filling but yet lets it shine! It's flaky, no bitter aftertaste and I absolutely loved it. So did my husband and parents. It's so easy and came together lovely. I used oat milk.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made me so happy to read, flaky with no bitter aftertaste is exactly what I was going for 🥧
Lu says
This recipe was so easy and worked perfectly for my vegan pumpkin pie!! Will definitely save for future pie recipes 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay I love hearing that, Lu, so glad it worked perfectly for your pumpkin pie 😊
Taylor says
Came together beautifully!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Enjoy!!
Nancy says
This pumpkin pie is sooo that easy my 8 year old granddaughter made two without help . Granted , she used a store bought crust but it was amazing !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that is wonderful!! Enjoy!
Julie says
does it have a coconut taste to it? without the whip cream that us... just wondering if the coconut milk in the recipe will make it taste like coconut?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, there is no coconut in this pie crust recipe, so no, it doesn't have a coconut taste. Enjoy!
Julie Scott says
oops I meant to comment on the filling part of the recipe! But I have seen in the notes section of that recipe you already addressed this question too! thanks for the reply 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ahh yes, the pumpkin pie! So happy you found your answer, enjoy!
JP says
I would like to make this ahead of time and store the dough for 1-2 days. Can I wrap the dough up once it comes together, and just roll it out when it is time to bake?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JP! Yes, absolutely, you can wrap the dough tightly and store it in the fridge for up to 2 days. Just let it sit at room temp for 5–10 minutes before rolling so it’s easier to work with. Enjoy!
Darja says
I usually love your recipes Sam but this one is not very good. It may be due to the type of vegetable shortening I used but it didn't stick well until I added more milk and it rolled out with difficulty, then the veg shortening seemed to 'melt' all through the oven causing smoke and my fire alarms to set off haha. I had to take it out after 7 minutes but it seems cooked and tastes okay luckily.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Darja, yikes, that sounds dramatic! It does sound like the shortening may have been the culprit. Some brands melt differently and can cause excess fat to pool or drip. Do you remember which brand you used? Also, were you pre-baking the crust, and did you have a pan underneath to catch any drips? That can really help prevent smoke. Glad it still tasted good in the end! 😊
Lana says
Same thing happened too me. Shortening to flour ratio is off.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lana, I’m sorry that happened, the dough should come together easily with the measurements as written. Different brands of shortening can vary quite a bit in firmness which sometimes makes the dough feel drier or softer, so if it seems a little dry you can add a splash more plant based milk and it will bind together perfectly. I hope that helps!