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! 💕
Tish Aguilar says
My mother was a phenomenal pie maker. I have her pie crust recipe, called "oil crust." One uses oil instead of the standard Crisco and adds milk in the flour/salt mixture. It's pretty perfect to adapt to my vegan diet and not that different than yours. However, I'm writing to encourage you to get a rolling pin. And not just any rolling pin, buy a vintage one at a church sale, resale shop, garage or estate sale. I had the five my mother kept with her over her 70 years of pie making but I gave three away to her granddaughters. Those remaining two are precious to me. You, too, could be rolling out your pastry with a pin that carries on and honors all those home cooks who have gone before us, but also, you would not believe how much easier it is to use the proper tool. I recommend it. Use the wine bottles for something else or just toss them into the recycle.
Sam Turnbull says
Awesome! I do have a rolling pin now. I picked one up at a thrift shop. It's a vintage wood one and it works wonderfully 🙂
Bruce says
Hi Sam, Pumpkin Pie is my favorite food. I used to follow the recipe on the Libby's can using eggs and a ready made pie crust. Now, I am more vegan and decided to make the crust from scratch and follow your recipe. I'm reading your instructions carefully, along with all the comments so I don't make too many mistakes. I will let you know how it turns out. Would you believe I bought the pumpkin boxes last year and only now I'm going to use them? I tend to procrastinate. I love you and your sense of humor and also, you should have your own TV show. When the pie is finished, what do you use to cover it when in the frig? I debated whether to buy a pie pan with cover, but changed my mind.
Sam Turnbull says
Haha thanks, Bruce! Would love my own TV show one day... I actually usually leave it uncovered so that no steam gets trapped. If you let it cool on the counter first then you could cover it with plastic wrap or foil. It doesn't matter too much. I hope you love the recipe!
Erin stonis says
How would you make this gluten free? Would you simply use a gf flour mixture? Or almond flour/coconut flour? I have the most difficult time transferring the crust to the dish without it falling apart. I just want it to look pretty!!
Sam Turnbull says
Hi Erin, I'm not an expert in gluten-free baking. I have heard good things about Bob's Mill 1 to 1. Hope that helps!
Daria Rose says
Hi Erin! You could try lupin flour. If that won't work you should use a gluten free flour blend.
Jaime says
Hi there...thanks for sharing and for the pretty pics! Could vegan butter (Earth Balance) be used as shortening?? Thanks again.
Sam Turnbull says
Hi Jamie,
I've never tried it, but generally, Earth Balance will melt easier than shortening so it might be a bit more tricky to work with. I'm sure it would still work, but vegetable shortening is just a bit more forgiving. Hope that helps!
Kay says
Can I substitute coconut oil for the shortening?
Sam Turnbull says
Coconut oil is too soft and melts too easily. I don't think it would work very well.
Sam Turnbull says
Oh no! It sounds like your pastry was a little dry. Next time just try adding 1 tablespoon of water at a time until it holds together.
Mary says
did you use unrefined sugar for the crust since regular sugar is processed with bone char?? just making sure using unrefined sugar will still allow this crust to come out the same! great recipe, excited to use
Sam Turnbull says
Hi Mary,
Actually, a lot of brands of white sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. And a helpful tip is that all organic sugar is always vegan-friendly! Hope that helps 🙂
Nat says
I just made this using coconot oil. Worked like a charm! It needs to be not at its hardest, but oviously more to the harder side than the softer. Also, another way of rolling the dough out and flipping it in the pie dish easily is to put it in between two baking sheets. Keeps your rolling pin (or bottle) sticky free as well.
Thanks for this recipe!
ps: in the video you do have a proper rolling pin 😀
Sam Turnbull says
Haha the video was made a later date, I finally got one! Glad you enjoyed it.
Tina says
Thank you for posting this comment! I was wondering if coconut oil would work but didn't want to waste the ingredients in case it does not! I will definitely give it a try!!
Liz Goddard says
Hi there. I just made your pie crust and pumpkin pie recipes so our niece can enjoy pumpkin pie with us for Canadian Thanksgiving. Thanks for sharing this. I made an addition that might interest you. I substituted some almond flour for the regular flour (and then just used ice water). Next time I think I will add a bit of lemon juice or cider vinegar to the water because I usually have that in my pie crust. This pie crust recipe actually handled better than the regular one I use!!!!
Sam Turnbull says
Glad you enjoyed it!
Brandii says
Hi Sam,
Thanks so much for this recipe! Do you think this would work well with peach cobbler? I'm especially interested in putting pieces of the crust inside the pie...
Sam Turnbull says
You're very welcome, Brandii! I don't think it would work too well for peach cobbler. Cobbler is usually made with a batter or biscuit topping (not crust). Sorry I can't be of more help!
Dee P says
I LOVE cake, cookies and pie In The morning too!!! Yum.
Love your cheerfulness and chick pea is adorable. Thanks for the recipe.
Oh, and I love the 60's movie music too!
Sam Turnbull says
Hahaha! So much love 🙂 I hope you love the recipe!
Morgan says
Hi Sam,
I don't generally use shortening so I'm wondering which of my two options would be better.
1. Nuttelex - http://nuttelex.com/product/nuttelex-original/
2. Copha - http://www.copha.com.au/our-story
Thanks
Sam Turnbull says
Hi Morgan! I would recommend Copha, as it is vegetable shortening. 🙂
Doris says
You can use ice water instead of the milk of any kind...Just use from frig, drop a couple ice cubes into the cup and spoon out or pour gradually til dough comes together..My Mom's instructions were 'dont over handle the dough' over handling makes it tough..P.S. I have my grandma's rolling pin..Wouldn't trade it for a million..
Sam Turnbull says
Great tips! Thanks Doris 🙂
Lisa says
This was *delicious* on top of turkey pot pie -- cooked it at 400 degrees for 30 minutes. It was my first pie crust and super forgiving! I subbed a few tablespoons of Earth Balance for shortening, and rolled it between two pieces of parchment paper because I didn't have a clean towel handy. I was able to flip it over a casserole dish of piping hot filling, no problem (perhaps a bit of beginner's luck involved). I've found my go-to dairy-free pie crust - thank you!!
Sam Turnbull says
Glad you enjoyed it!
Mia says
I loved it
Monique van Dijk Armor says
So easy to make and really tasty! The kitchen towel trick really worked well! I used margerine instead of shortening, as that is a little difficult to get in Holland.
Sam Turnbull says
It's a cool trick eh? Glad it worked with margarine as well 🙂
Allison says
I used this for the pumpkin pie recipe and it was great! My omnivore brother in law said it was really good. The only substitution I did is I used Earth Balance Original Buttery Spread instead of the shortening. Thanks for always sharing awesome recipes!
Sam Turnbull says
You're so welcome Allison. Glad both recipes were such a hit for you and your fam 🙂
Lauren S says
Hi Sam, Let me just say how much I enjoyed reading your delightfully written commentary. Anything that makes me laugh out loud is a gift in this life. That's how I look at it. Unlike Ken M who chose to spout that negative comment back in April. Maybe he was just having a bad day or maybe he's permanently warped. Anyhoo, I am going to try your pie crust recipe for my vegan daughter who is coming to visit tomorrow. Thanks for sharing the recipe.
Sam Turnbull says
Awwww shucks! I'm flattered. Haha! I hope you and your daughter love the pie crust 🙂
sh says
What size pan?
Sam Turnbull says
The pie crust makes enough for an 8" or a 9" pie pan. Whichever size you have 🙂
Eileen Sunderland says
Thanks for sharing!
Sam Turnbull says
You're most welcome 🙂
Denise says
Can I use this recipe in a square dish to make a deep dish style pie?
Sam Turnbull says
Absolutely. This is a perfect go-to pie crust for any type of pie. Enjoy!
Laura Slitt says
So simply double for top and bottom crusts?
Sam Turnbull says
Yep that's right! Enjoy Laura 🙂