Vegan Pie Crust Recipe
Prep time
Total time
This the easiest vegan pie crust you will ever make. It's just like your grandmas but without all the fuss. This vegan pie crust is perfect for make vegan pumpkin pies, cherry pies or savoury pies. Enjoy.
Recipe type: Dessert
Cuisine: American
Serves: 1
  • 1¼ cup all purpose flour
  • ⅓ cup + 1 Tbsp cold vegan butter, margarine or coconut oil
  • ¼ tspsalt
  • 4-6 Tbsp ice cold water
  1. In the bowl of your stand mixer or a large mixing bowl, mix flour and salt until well combined.
  2. Add in the cold butter, a tablespoon at a time. If you are using a large bowl and not a mixer, do this with a fork. Don’t overwork the dough, just make sure it's mixed in.
  3. Withe kneading paddle, add in your ice cold water, a tablespoon at a time and mix. You only want to add enough water to make the mixture come together. If you are not using a mixer, knead the dough with your hands.
  4. Place the dough to a piece of plastic wrap and form a disc, wrap, and refrigerate for at least 30 minutes, or up to 48 hours,
  5. When you are ready to make your crust, remove the plastic wrap,and place it between two long pieces of parchment paper.
  6. Use a rolling pin and carefully roll out your dough in a circle the size of your pie pan.
  7. Transfer the crust by removing the top layer of paper.
  8. Place the pie pan face down onto the top of the rolled out dough and quickly flip it.
  9. When the crust is inverted, do not remove the paper, but but the dough into the pan, working it up the edge.
  10. Cut any overhanging dough and use it to fill holes or cracks.
  11. If you trust yourself, you can a fork to make easy but elegant designs on the crust edge.
  12. Fill with your pie filling & bake according to the type of pie you are making.
Recipe by The Edgy Veg at