Homemade Vegan Pie Crust Recipe | Aline Made (2024)

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Let me show you how to prepare a homemade vegan pie crust! It isn’t as complicated as you think it would be with this NO-FAIL vegan pie crust recipe!

Homemade Vegan Pie Crust Recipe | Aline Made (1)

This pie crust recipe is also suitable for beginners as it comes with a video and a guide with step-by-step images. No need to panic, let’s start making this incredibly tasty, buttery, and flaky homemade dough!

Homemade Vs. Storebought Pie Crust

Why should you aim for homemade dough over the store-bought one? Very simple, homemade stands for quality, freshness, and taste! Furthermore, it shows your family how much you care for them.

Yes, it is an extra step, but it doesn’t take up much time. This pie crust is made within minutes and isn’t even very complicated to prepare. I am convinced that you manage it just fine, even if this is your first time!

Homemade Vegan Pie Crust Recipe | Aline Made (2)

What helps is a stand mixer with a flat beater attached. You could also use a food processor with a dough blade attached, but I do prefer the first option.

Another advantage of homemade pie crust is that you can ensure it’s 100% vegan, in case you avoid dairy.

Not all store-bought pie crusts are vegan, as some are made with butter. Please make sure and check the ingredients label before adding it to your basket.

No-Fail Pie Crust Rules

  1. Always work with cold dough and cold butter (plant-based)!
  2. Don’t overwork/over-knead your dough!

Two very simple rules which make your pie crust life so much more comfortable.

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The dough is much easier to handle when cold. Therefore, make sure to chill it long enough before rolling it out and place it back in the refrigerator if you don’t work with it. Do not let it stand for too long at room temperature.

It’s best if you allow the pie dough to chill for 30 minutes up to 1 hour in the refrigerator. If you are in a hurry, stick it for 15 minutes in the freezer.

Tips & Tricks

Prepare the pie crust for up to two days in advance, wrap in plastic wrap, and refrigerate until you need it to make your pie.

To form the dough into a beautiful round shape, use a rolling pin and your hand to stretch and shape it.

To transfer the rolled out dough onto your pie plate, follow this easy trick: Roll the rolled out dough onto your rolling pin and unroll over the pie plate. You can see how this looks in the picture below or watch the video to see it in action.

Homemade Vegan Pie Crust Recipe | Aline Made (4)

How To Make Pie Crust

→ Check out the recipe video! You can see how to make this vegan pie crust in less than a minute!

This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • Mix all-purpose flour, sugar, and salt in the bowl of a stand mixer.
  • Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
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  • Add apple cider vinegar and ice water and mix at low speed until it comes together to a dough. DON’T KNEAD.
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  • Use your hands to form it into a disc.
  • Warp with plastic wrap and refrigerate for 30-60 minutes (up to two days). The pie crust needs to be cold. Speed Version: Chill it for 15 minutes in the freezer.
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  • Place the disc on a floured surface and roll it out, using a rolling pin, into a nice round pie crust.
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  • Transfer into a pie dish and crimp or decorate as needed in your preferred pie recipe.
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Recipe FAQ

How long can I store homemade pie crust?For up to two days in the fridge.

Can I freeze it?Yes, you can freeze it for up to 3 months. Allow to defrost overnight in the refrigerator or up to a few hours at room temperature.

What if I need a double pie crust?This recipe is for a single pie crust. If your recipe calls for a double pie crust, you can easily double the ingredients. Make sure to divide the dough into two and form each one into a disc before you refrigerate them.

Why does the recipe calls for apple cider vinegar?Adding vinegar to your dough makes it easier to work with.

What if I don’t like the smell of apple cider vinegar?Don’t worry. Once baked, you won’t smell any of the vinegar. Still worried? Replace it with ice water.

How can I beautifully decorate a pie?Make sure to check out this blog post for plum pie where I share with you in more detail how to decorate a pie.

Homemade Vegan Pie Crust Recipe | Aline Made (10)

Recipes Using Pie Crust:

  • Plum Pie
  • Plum Galette
  • Rhubarb Galette

More Homemade Dough Recipes

  • Homemade Rough Puff Pastry

Did You Try This Recipe?

I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.

Please follow me onFacebook,Instagram, andPinterestto see more tasty shiny food pictures! I would be thrilled to welcome you to my community!

📖 Recipe

Homemade Vegan Pie Crust Recipe | Aline Made (11)

Homemade Vegan Pie Crust

Let me show you how to prepare a homemade vegan pie crust! It isn't as complicated as you think it would be with this NO-FAIL vegan pie crust recipe!

Author : Aline Cueni

4.65 from 14 votes

Click on the stars to leave a vote!

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Prep Time :15 minutes mins

Chill Time :30 minutes mins

Total Time :45 minutes mins

Servings : 1 Single Pie Crust

Calories : 1252kcal

Ingredients

Instructions

  • Mix all-purpose flour, sugar, and salt in the bowl of a stand mixer.Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.

  • Add apple cider vinegar and ice water and mix at low speed until it comes together to a dough. DON'T KNEAD.

  • Use your hands to form it into a disc. Warp with plastic wrap and refrigerate for 30-60 minutes (up to two days). The pie curst needs to be cold. Speed Version: Chill it for 15 minutes in the freezer.

  • Place the disc on a floured working surface and roll it out, using a rolling pin, into a nice round pie crust and use for your preferred pie recipe.

Notes

  • This recipe is for a single pie crust. If your recipe calls for a double pie crust, you can easily double the ingredients. Make sure to divide the dough into two equal parts after step 2.
  • How long can I store homemade pie crust?For up to two days in the fridge.
  • Can I freeze it?Yes, you can freeze it for up to 3 months. Allow to defrost overnight in the refrigerator or up to a few hours at room temperature.

No-Fail Pie Crust Rules

  1. Always work with cold dough and cold butter (plant-based)!
  2. Don’t overwork/over-knead your dough!

Nutrition

Calories: 1252kcal | Carbohydrates: 125g | Protein: 16g | Fat: 75g | Saturated Fat: 19g | Sodium: 1316mg | Potassium: 167mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4315IU | Calcium: 23mg | Iron: 7mg

Homemade Vegan Pie Crust Recipe | Aline Made (16)

Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

Homemade Vegan Pie Crust Recipe | Aline Made (2024)

FAQs

What is the secret to a great pie crust? ›

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

What is one thing you should not do when making pie crust? ›

The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

Why do you put milk instead of water in a pie crust? ›

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

What are 2 disadvantages of using all butter in pie crust? ›

Butter is prized for its sweet, rich flavor and is our preferred fat for pie crust recipes, but its low melting point and overall makeup can make it difficult to work with. Unlike shortening or lard, butter is not 100% fat.

What does adding vinegar to your pie crust do? ›

Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it. You can also substitute it with an equal amount of white vinegar. Cold Water: For pie crusts that are flaky, cold water is a must.

What is the best flour to use for pie crust? ›

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

What happens if you don't chill pie crust before baking? ›

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

How long should I Prebake my pie crust? ›

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

What does adding vodka to pie crust do? ›

The vodka works for two reasons. First, it makes the dough feel way more moist and easier to work with. Second, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end product.

Is pie crust better with Crisco or butter? ›

The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Why does butter leak out of pie crust? ›

You always want to bake your pie crust at 350F (177C) or higher, if the oven is not hot enough, the butter will just leak out and the crust will shrivel up.

What makes a pie unhealthy? ›

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

Why does my pie crust taste like a cracker? ›

If the butter is too warm, it will combine too well into the flour, making the dough hard to work with and the final crust tough or cracker-like. If you've had problems with your pie crust recipe, chances are the butter's to blame.

Why does my pie crust fall apart when I roll it out? ›

The pie dough is too dry!

There are two very important things to point out in those few words– “cold” water and “just until flour is moistened.” It's critical to use cold water to keep the butter cold. The butter should stay firm so it doesn't soften and combine with the flour.

Is pie crust better with butter or Crisco? ›

My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

How long should you chill pie dough before rolling out? ›

Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.

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