This Vegan Pie Crust is tender and so easy to make. Made in 1 bowl with only 4 ingredients and ready in about 15 minutes. Perfect for sweet or savory pies.
Pies are my favorite holiday dessert. And, to make a good pie you need a good pie crust. But, trying to find a recipe for vegan pie crust that doesn’t contain oil, fake butter, or tons of instructions is almost impossible. At least one that doesn’t suck!
All we want is something simple, healthy, and tasty. Right? Well, here you go! This vegan pie crust recipe is perfect! No oil. No fake butter. And, no complicated process. Just a simple, but classic, pie crust that will make your baking dreams come true.
Ingredients You’ll Need To Make Vegan Pie Crust
This vegan pie crust is perfect for both savory and sweet pies. And, this vegan pie crust recipe is simple, essentially fool-proof, and uses ingredients that are just sitting in your pantry.
- Flour: A combination of almond flour, organic unbleached flour, and tapioca flour. You could sub whole wheat pastry flour if you wish.
- Sweetener: Pure maple syrup. If you are making a savory pie you can omit this ingredient.
- Cold Water
How To Make Vegan Pie Crust
Time needed: 15 minutes.
These vegan pie crust recipe could not be more simple. You only need 4 ingredients and it comes together in about 10-15 minutes. Be sure and place it in the fridge 15-30 minutes before you’re ready to use it. This will help your pie crust to be more tender and adding a little flakiness.
- Mix Flours
Add all the flour to a mixing bowl and whisk to combine.
- Add Water
Pour in ¼ cup of the water along with the maple syrup (if using). Use a wooden spoon or rubber spatula and gently stir until everything is mixed together. Slowly add the next 2 Tbsp of water until you get the right consistency. The dough should be damp but not sticky. Finish by rolling the dough into a ball.
- Roll Out The Dough
Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Roll out the dough until it’s wide enough to cover your pie dish.
- Transfer Dough To Pie Plate
Gently place the dough into the pie die dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.
That’s it! Simple, huh? Use this easy vegan pie crust to make my famous Vegan Pumpkin Pie. No one will believe it’s not only vegan but healthy as well.
Helpful Tips For A Great Vegan Pie Crust
Follow these helpful suggestions to ensure you have a great pie crust every time.
If you don’t have a food scale…GET ONE! When it comes to baking desserts and pastries, especially pie crusts, I’ve learned that measuring is much more reliable than measuring cups. A cheap one works just fine.
Place your ingredients in the freezer for a few minutes before you start making the dough. Cold ingredients work better when it comes to making pie crust. Trust me.
Once you’ve added the initial ¼ cup of water add the remaining (cold) water 1 Tbsp at a time until you get your consistency. Use just enough water until it comes together.
Once you’ve trimmed the vegan pie crust you can use the leftover trimmings to repair any holes or tears in the dough.
Can I make this vegan pie crust gluten free? Yes, absolutely. Simply replace the whole wheat flour with gluten free baking flour or gluten free oat flour.
How do I freeze vegan pie crust? I always like have a pie crust ready so this is a great option. And, it’s super easy. All you have to do is make the dough, fit it to the pie dish, and place it in a freezer bag. Let it thaw overnight in the fridge when you’re ready to bake.
This recipe is a great make-ahead option as you can store it in the fridge from 30 minutes to overnight. When you’re ready to use just take it out of the fridge, fill it, and bake.
More Vegan How Tos
NOTE: This is not one of my original recipes. This pie crust was inspired by one of my favorite vegan food bloggers, Lori Rasmussen at My Quiet Kitchen. The most noticeable differences are I use maple syrup instead of sugar. And, I prefer organic unbleached flour instead of rice flour. Rice flour and I have just never gotten along all that well.Print