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
This 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 add 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 tablespoon 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.
Measure your ingredients.
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.
Chill your ingredients.
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.
Add water slowly.
Once you've added the initial ¼ cup of water add the remaining (cold) water 1 tablespoon at a time until you get your consistency. Use just enough water until it comes together.
Save the leftover pieces.
Once you've trimmed the vegan pie crust you can use the leftover trimmings to repair any holes or tears in the dough.
Don't worry about making it perfect.
As you can see from the photos mine is not perfect. But, in case you're interested, HERE is a really great article for making all those cool little edge designs.
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.
Easy Vegan Pie Crust
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.
- Prep Time: 15 mins.
- Total Time: 15 minutes
- Yield: 8 slices 1x
- Category: How To
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 ½ cups almond flour (144 g)
- ½ cup organic unbleached flour (63 g)
- ½ cup tapioca flour (60 g)
- Pinch of salt
- 2 Tbsp maple syrup (omit for savory pies)
- ¼ cup + 2 Tbsp water
Instructions
- Add the almond flour, organic unbleached flour (may sub whole wheat pastry flour), tapioca flour, and salt to a mixing bowl and whisk to combine.
- Add ¼ cup of water and the maple syrup(if using). Use a rubber spatula or wooden spoon to stir until everything is combined. Slowly add the next 2 tablespoon of water and mix until you reach the right consistency. If the dough still seems a little dry add 1 tsp. of water at a time. You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon until you need to use your hands to finish the dough and shape it into a ball.
- Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Cover the dough with another piece of parchment paper and roll it out until it’s wide enough to cover your pie dish.
- Gently lift the dough and place it into the pie dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.
- Use right away or place in the fridge until you’re ready to use it. Simply double the recipe if you have a recipe that calls for two pie crusts.
Notes
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.
Make this recipe gluten free by replacing the wheat flour with gluten free baking flour or fine oat flour.
If you wish to freeze the pie crust simply prepare it according to the recipe, place it in a freezer bag, and store it in the freezer. It will keep for several months.
Nutrition info is for one slice of the pie crust.
Nutrition
- Serving Size:
- Calories: 161
- Sugar: 3.8 g
- Sodium: 1.6 mg
- Fat: 3.9 g
- Carbohydrates: 13 g
- Fiber: 1.6 g
- Protein: 4 g
- Cholesterol: 0 mg
Just to follow up my previous comment; This came out great. I did not kneed it for very long; a few minutes only. My crust was super thick and chewy and I haven’t had thick chewy crust since going vegan no-oil four years ago. Would love to send a photo in. I did put in a little avocado but it probably wasn’t necessary. I cooked at 430 for 20 minutes exactly; preheated with the stoneware in the oven. Perfect. I used Field Day pizza sauce, Plant Boss Italian “Sausage” Crumbles, green olives, and Brad’s Kale (applied after cooking, and slight cooling). My son said it wouldn’t beat mom’s thin crust but as she was out of the kitchen, he whispered to me to make it again soon.
Hey Shane!
I’m making your simple pie crust today. Does it need to be baked? I’m making a no bake strawberry pie and didn’t know if I needed to bake the crust before I put the filling in.
Thanks for all of your yummy recipes!
If the pie is not being baked you will ned to bake the pie crust first.
Easy to make. I didn’t have enough almond flour so I measured 144g of the almond flour, walnuts, and pecans and ground everything in the food processor. It rolled out nicely.
It turned out tough. What would cause that? Thanks
Not really sure. What type of flour did you use?
I used this recipe and it turned out very tough….what would cause that? Thanks
Hmmm, not really sure. What type of flour did you use?
This recipe is fabulous- I made vegan pasty’s with it and although they do come out on the hard side they are quite delicious and the pastry is nice. I used traditional Finnish vegetables inside. Awesome!
Do you think this crust is sturdy enough to put strips of dough across a fruit pie for a flag design for the 4th???
For sure!
This pie crust was amazing and so simple. I made the savory version and I am so happy I tried it for the veggie pot pie I was making. I will be making this again.
Thank you so much, Nicole. Would you mind giving it a star rating? It helps me with the Google gods:) Peace.
Can I use King Arthur Almond flour, (super finely ground)? That is what my husband bought. Thanks
Hi, Lea! Yes, it should work just fine.
Do you have any ideas for subbing the almond flour? We have nut allergies in our house. Would a peptia flour work since it probably has a similar fat content?
YOu could try sunflower seed flour, coconut flour, or flaxseed flour. Coconut would be choice.
How would I bake this for a refrigerated pudding filling?. Would you have an idea what time,, temp. etc?
Bake at 350 for 10 mins.
Can you use just regular all purpose flour only, instead of the blend?
Hi, Carolyn. I have never tried it, but I would use it in place of the gluten-free mixture. But, do not eliminate the almond flour. That is what helps to brown and crisp up.
Easy, tender, and healthy!
Do you have, is there such a thing, as a pie crust that does not use flour or any processed foods? My daughter and I were recently diagnosed with an autoimmune disorder that requires us not to be able to use anything processed like flour, oil, sugars, etc. Challenging to say the least. We’ve both been vegans for a few years, but this add another challenge to cooking. Thanks for any tips 🙂
Is there something else I can use instead of tapioca floor?
Arrowroot flour works well.
Thanks Shane, but what if I don’t have neither of those? Is there anything else to sub with?
Thanks
Corn starch works well.
Thank you for the recipe. Does this also work well for a top crust?
Good to know, thank you!
Yes, aboslutley!