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Home » Easy Vegan Pie Crust

Easy Vegan Pie Crust

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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.

Vegan pie crust in glass pie dish.

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.

Almond flour, tapioca flour, and wheat flour in wooden bowls.

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
Pie curst mix and dough in side by side photo.

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.

  1. Mix Flours

    Add all the flour to a mixing bowl and whisk to combine.

  2. 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.

  3. 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.

  4. 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.

Pie dough in pie dish not yet cut.

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 Tbsp 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.

Vegan pie crust in glass pie dish.

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.

Pie crust in glass pie dish.

More Vegan How Tos

  • Homemade Vegan Buttermilk
  • How To Make Almond Butter
  • How To Make Oat Milk
  • Homemade Pecan Butter

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.

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Easy Vegan Pie Crust


★★★★★

5 from 3 reviews

  • Author: Shane Martin
  • Prep Time: 15 mins.
  • Total Time: 15 mins.
  • Yield: 8 slices 1x
  • Diet: Vegan
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Description

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.


Scale

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

  1. 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.
  2. 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 Tbsp 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.
  3. 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.
  4. 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.
  5. 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.

Equipment

Food Scale

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Tapioca Flour

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Almond Flour

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Date Sugar

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Glass Pie Dish

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Spatulas

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Mixing Bowls

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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.

  • Category: How To
  • Cuisine: Vegan

Keywords: vegan pie crust, vegan pie crust recipe, recipe for vegan pie crust, vegan pie crust gluten free

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Previous Post: « The Best Vegan Apple Crisp
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Reader Interactions

Comments

  1. Cheri

    October 06, 2020 at 4:07 pm

    Thank you for the recipe. Does this also work well for a top crust?

    Reply
    • Cheri

      October 06, 2020 at 6:08 pm

      Good to know, thank you!

      Reply
    • Shane Martin

      October 07, 2020 at 5:07 pm

      Yes, aboslutley!

      ★★★★★

      Reply
  2. Paris

    October 06, 2020 at 7:09 pm

    Is there something else I can use instead of tapioca floor?

    Reply
    • Shane Martin

      October 07, 2020 at 5:06 pm

      Arrowroot flour works well.

      ★★★★★

      Reply
  3. Maggy Charles

    October 06, 2020 at 9:14 pm

    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 🙂

    Reply
  4. Shane Martin

    October 07, 2020 at 5:07 pm

    Easy, tender, and healthy!

    ★★★★★

    Reply
  5. Carolyn Nichols

    October 20, 2020 at 5:15 pm

    Can you use just regular all purpose flour only, instead of the blend?

    Reply
    • Shane Martin

      October 20, 2020 at 6:22 pm

      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.

      Reply
  6. Diane

    November 22, 2020 at 6:43 pm

    How would I bake this for a refrigerated pudding filling?. Would you have an idea what time,, temp. etc?

    Reply
    • Shane Martin

      November 22, 2020 at 8:55 pm

      Bake at 350 for 10 mins.

      Reply

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