Vegan Pie Crust
A flaky, buttery-tasting crust made with chilled coconut oil or vegan butter instead of dairy.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This dairy-free pie crust relies on ice-cold vegan butter or coconut oil cut into flour for flaky layers. It works for both sweet and savory pies, and chilling the dough before rolling keeps it from shrinking in the oven.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold vegan butter, cubed
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar
Method
-
In a large bowl, whisk together the flour, salt, and sugar.
-
Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
-
Stir the apple cider vinegar into the ice water, then drizzle over the flour mixture 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
-
Divide the dough in half, shape each half into a flat disc, wrap in plastic, and refrigerate until firm.
-
On a lightly floured surface, roll one disc into a 12-inch circle about 1/8 inch thick.
-
Transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and sides, then trim and crimp the edges as desired.
-
Chill the shaped crust for 15 minutes before filling and baking according to your pie recipe.
Rate this recipe
Vegan Pie Crust
This dairy-free pie crust relies on ice-cold vegan butter or coconut oil cut into flour for flaky layers. It works for both sweet and savory pies, and chilling the dough before rolling keeps it from shrinking in the oven.
1 hr 30 min 8 slices 240 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold vegan butter, cubed
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar.
- 2
Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- 3
Stir the apple cider vinegar into the ice water, then drizzle over the flour mixture 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
- 4
Divide the dough in half, shape each half into a flat disc, wrap in plastic, and refrigerate until firm.
- 5
On a lightly floured surface, roll one disc into a 12-inch circle about 1/8 inch thick.
- 6
Transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and sides, then trim and crimp the edges as desired.
- 7
Chill the shaped crust for 15 minutes before filling and baking according to your pie recipe.