Easy Vegan Pie Crust
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!
Servings: 1 9" pie crust
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
Cold is key: For the flakiest crust, use cold shortening and avoid overworking the dough. If your kitchen is warm, you can chill the dough for 10–15 minutes before rolling.
Milk adjustments: Different brands of shortening absorb liquid differently. If the dough feels crumbly, add plant-based milk 1 tablespoon at a time until it just comes together.
Shortening type: Any standard vegetable shortening works. I prefer non-hydrogenated, but it’s optional and won’t affect the structure of the crust.
Make-ahead: The dough can be wrapped tightly and refrigerated for up to 2 days, or frozen for up to 2 months. Thaw in the fridge before rolling.
Nutrition
Serving: 1serving (1 pie crust equals 8 servings) | Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 77mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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