4.45 from 60 votes
Easy Vegan Pie Crust
Prep Time
10 mins
Total Time
10 mins

Based on my Nana's recipe, there are two family secrets that help you make the perfect vegan pie crust every time. Quick and easy! 

Course: Dessert
Cuisine: American, Canadian, French, Italian
Servings: 1 9" pie crust
Calories: 184 kcal
  • 1 1/2 cup all-purpose flour (plus more for rolling)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 pound vegetable shortening (1/2 cup + 1 tablespoon) *see notes
  • 1/4 cup non-dairy milk (or more if needed)
  1. To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.

  2. To roll the dough: Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dis, to allow room for the sides and edges of the crust.

  3. To form the pie crust: Use the tea towel to help you flip the dough into the pie dish. If some pieces fall of that's fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

  4. To Pre-Cook Your Pie Crust (optional): Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned, just a couple more minutes.
Recipe Notes

*This recipe works best with cold tools, so put all of your tools. your bowl, fork or pastry cutter, and rolling pin in the fridge to chill.

*I prefer to use a non-hydrogenated vegetable shortening, just because it's a little less bad for you, but let's be real folks, it's pie crust, it's not health food.

*I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn't quite coming together, try adding 1 tablespoon at a time more non-dairy milk until the dough just comes together.

*Use this recipe to make my Easy Vegan Pumpkin Pie!

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