Vegan Pie Crust

If baking is one of your best skills (or if you just love eating the perfect pie), you’re going to love this ultimate companion guide to vegan pie crusts! Choose to create your own delectably flaky, buttery crust without a hint of animal products or find a fool-proof option on the shelves of your supermarket.

We’ll share our favorite plant-based pie crust recipe and highlight the most beloved pie crust brands. Making pies doesn’t have to be time-consuming or labor-intensive. It can be tons of fun, especially if you have more time to concentrate on the delicious filling!

Let’s get some pie-making momentum going so that, once you’re done reading, you’ll be craving a freshly baked slice!

Best Store-Bought Vegan Pie Crust Brands

We’ve scoured the vegan pie crust community to come up with the very best brands for pie making. Take your pick from long-time, classic brands that are accidentally vegan or contemporary alternatives with animal-free ingredients. Most of these suggestions can be found easily in your local grocery store or online.

Ready-to-Bake Pie Crusts

When you don’t have time to sift, mix, and bake (and dessert time is approaching), a ready-made crust is a wonder to have on hand. Between shelf-stable, refrigerated, and frozen, you have a number of time-saving options.

• Wholly Wholesome (100% Vegan Brand)
• Diamond (available in pecan, chocolate nut, and walnut)
• Keebler (available in chocolate and shortbread)
• Marie Callender’s (frozen shells)
• Mrs. Smith’s (refrigerated)
• Oreo
• Signature Select (deep dish)

Refrigerated Vegan Pie Crust Dough

• Jus Rol
• Simple Organic
• Wewalka
• Wholly Wholesome

Vegan Pie Crust Doughs and Mixes

• Betty Crocker
• Krusteaz
• Old School

Gluten-Free Vegan Pie Crust Options

It’s amazing how many pie crust alternatives there are if you’re gluten-free. You can choose from rice, tapioca, potato, cassava, almond or coconut flour bases—or a mix of several. These pie crusts are mostly shelf-stable, dry mixes, or a frozen crust ready to be baked.

• Bob’s Red Mill Gluten-Free Pie Crust Mix
• Glutino
• King Arthur
• Mama’s
• No Sugar Aloud
• Wholly Wholesome‘s Gluten-Free Pie Shells
• XO Baking Co.

Vegan Graham Cracker Pie Crusts

There are times when only a graham cracker crust will do. When you’re craving a s’mores, chocolate silk, key lime, or peanut butter pie, this is the crust to choose. Here are our favorite pre-made pie crusts made using vegan graham crackers.

• Keebler
• Hospitality
• Mi-Del
• 365 Whole Foods Market
• Fifty50 Foods
• Great Value

How To Make The Best Homemade Vegan Pie Crust

Ready to try your hand at making a homemade vegan pie crust? We promise it’s easier than it sounds! This foolproof recipe with detailed instructions will guide you to becoming a pie crust pro in no time!

Store Bought vs. Homemade Pie Crusts

There are pros and cons to making a vegan pie crust recipe instead of buying a pie crust in the store. Here are some points to consider:

Pre-Made Vegan Crust:

• Quick and easy to use
• Saves a lot of time
• More expensive
• Ingredients may include preservatives and other additives

Homemade Vegan Pie Crust:

• More time consuming
• Less expensive
• Can control the ingredinets

So, it really depends on your vegan pie crust needs at the time. Sometimes, you may choose to buy a crust that is already prepared and, at other times, you’ll want to make your own. There’s no right or wrong answer and, luckily, whichever option you choose will surely be delicious!

Pie Crust Ingredients

You don’t need much to make pie crust! In fact, you most likely already have everything you need. Here are the key ingredients:

All-Purpose Flour: Opt for a high-quality all-purpose flour to ensure the right texture and structure for your vegan pie crust. Consider using unbleached flour for a more natural and robust flavor.

Salt: The addition of salt enhances the overall flavor of the crust, providing a subtle balance to complement both sweet and savory fillings.

Granulated Sugar: While optional, adding a touch of granulated sugar introduces a hint of sweetness to the crust, enhancing its color and providing a subtle contrast to savory or tart fillings.

Vegan Butter or Vegetable Shortening: For a buttery, flaky crust, choose a high-quality vegan butter. Alternatively, vegetable shortening can be used for a slightly chewier texture. Whichever you choose, ensure that the butter or shortening is well-chilled and cubed for optimal results.

Ice-Cold Water: Maintaining the ingredients at a low temperature is crucial for achieving a flaky texture. Add ice to your water 5-10 minutes before using to allow the water enough time to cool down.

Vegan Pie Crust Step-by-Step Process

New to making pie crust, or more of a visual learner? Here is the step-by-step process with photos to guide you. For exact measurements, reference the recipe card at the bottom of this post.

Step 1: Before you start, ensure your vegan shortening or vegan butter is well-chilled. Consider cutting it into small cubes and placing it in the freezer for a few minutes. Additionally, make sure your water is ice-cold by adding ice and letting it cool for 5-10 minutes before use.

Step 2: In a mixing bowl, combine the all-purpose flour, salt, and sugar (if using), whisking these dry ingredients together thoroughly.

Step 3: Incorporate the cold vegan butter or shortening into the dry mixture using a pastry cutter or two forks. Blend until the mixture resembles coarse crumbs, with small pea-sized pieces of fat distributed throughout the dough.

Step 4: Gradually add the ice-cold water to the mixture, starting with about 2 tablespoons and increasing slowly. Be cautious not to overwork the dough; it should be just moist enough to hold together.

Step 5: Turn the dough out onto a clean, floured surface, gently knead it into a ball, and flatten it into a disc shape. Wrap the dough in plastic wrap and refrigerate it for at least 10-20 minutes. This chilling period allows the fats to solidify, resulting in a flaky crust.

Step 6: After chilling, roll out the dough on a floured surface into a circle slightly larger than your pie pan (about 12 inches in diameter). Roll from the center, rotating the dough to prevent excessive stretching.

Step 7: Carefully place the rolled-out dough into your pie pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge and flute or crimp the edges as desired for a finished look.

Step 8: Refrigerate the shaped pie crust for another 10-20 minutes before baking to allow the dough to rest and prevent shrinkage during baking.

Your vegan pie crust is now ready to use! You can either pre-bake it, also known as blind baking, when the filling requires less time in the oven than the crust. Or you can fully bake the crust if you’re making a no-bake pie that has a cold filling.

Double The Crust

Need enough crust dough to make the top and bottom of a pie? Simply double the recipe!

This is great for fruit pies like this vegan blueberry pie when you want to make a lattice pattern on top.

More Delicious Vegan Pie Recipes to Try

• Fruit lovers will find these Best Vegan Apple Pie and berry-rich Vegan Blueberry Pie recipes the foundation of their pie-baking recipe collection!
• The holidays come around quickly, so don’t forget to prepare this Easy Vegan Pumpkin Pie ahead of time. You can always freeze it and then thaw it in the fridge when you’re ready.
• A Vegan Sweet Potato Pie fulfills both sweet and savory appetites with its traditional flavor and lovely sweet topping.
• A party isn’t a party without a No-Bake Chocolate Pie! Simply mix up the silky chocolate pudding, pour, and set. Super easy and a great party-prep recipe a few days before the big day.
• For decadent desserts on-the-go, these Apple Walnut Hand Pies can’t be beat. The crust is golden-brown and the filling is absolutely amazing.

Vegan Pie Crust

Author: Rachel Lessenden | World of Vegan

5 from 5 votes

Tempt your guests with this traditional pie crust recipe made vegan. The lovely flaky texture and buttery flavor will have your tasters begging for seconds. Simple, easy to make, and worth every second. The perfect recipe to add to your plant-based baking repertoire.

Print Recipe Pin Recipe

Prep Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Equipment

• Rolling Pin
• Pastry Cutter
• 9” Pie Pan

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar, optional (adds color to the crust)
• ½ cup vegan butter, or vegetable shortening, cubed
• ¼ cup ice cold water

Instructions

• Before you begin, make sure your vegan shortening or vegan butter is cold. You can even cut it into small cubes and place it in the freezer for a few minutes. Also, ensure your water is ice-cold. Add ice to your water and allow it to cool down for 5-10 minutes before using.
• In a mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Whisk these dry ingredients together thoroughly.
• Add the cold vegan butter or shortening to the dry ingredients. Use a pastry cutter or two forks to blend it into the flour mixture. Continue until the mixture resembles coarse crumbs. You should have small pea-sized pieces of fat throughout the dough.
• Gradually add the ice-cold water to the mixture. Start with about 2 tablespoons of water and mix gently. Add more water, a tablespoon at a time, until the dough begins to come together. Be careful not to overwork the dough; it should be just moist enough to hold together.
• Turn the dough out onto a clean, floured surface. Gently knead it a few times until it comes together into a ball. Flatten it into a disc shape.
• Wrap the dough in plastic wrap and refrigerate it for at least 10-20 minutes. Chilling the dough allows the fats to solidify again, making the crust flaky.
• After chilling, remove the dough from the refrigerator. On a floured surface, roll out the dough into a circle slightly larger than your pie pan (about 12 inches in diameter). Roll out from the center, rotating the dough a quarter turn after every few rolls to prevent stretching the dough too much in one direction. Specks of butter in the pie dough are expected and help to make the flaky layers.
• Carefully lift the rolled-out dough and place it into your pie pan. Gently press it into the bottom and sides of the pan, trimming any excess dough hanging over the edge. You can flute or crimp the edges of the crust with your fingers or a fork as desired to create a finished look.
• Place the shaped pie crust in the refrigerator for another 10-20 minutes before baking. This allows the dough to rest which helps prevent shrinkage during baking.
• Prebake (Optional): Depending on your pie recipe, you may need to prebake the crust. If your pie recipe requires a prebaked crust, prick the bottom and sides of the crust with a fork then line it with aluminum foil or parchment paper and fill with pie weights, rice, or dried beans. Bake it in a preheated oven at 375°F for about 14-15 minutes for partially baked crust. If your recipe calls for a fully baked crust, carefully remove the aluminum foil and pie weights and return the pie crust to the oven to allow the bottom of the crust to cook for another 14-15 minutes. For a no-bake pie filling, allow the crust to cool to room temperature before adding your filling.

Notes

Storage:

You can make the pie crust ahead of time and after rolling it into a disk, wrapping it in plastic wrap, and storing it in the fridge, it can keep for up to 5 days. Allow it to rest at room temperature for 15-20 minutes before rolling it out. Alternatively, you can freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator before using.

Tips:

• Keep your work surface, rolling pin, and hands lightly floured to prevent sticking. Especially when making the vegan butter pie crust, since it tends to result in a stickier dough than shortening.
• Smooth out the edges as you roll to prevent cracking.
• Use your rolling pin to transfer the pie crust to the pie pan by rolling the pie crust onto the rolling pin then gently laying it over your pie pan.
• Crinkling up the parchment paper before using allows it to form to the pie crust better when using it to hold pie weights for pre baking.

Food Processor:

If you’re short on time, you can make your dough in a food processor! Instead of steps 2 – 4, follow the following steps. Add the flour, salt, and sugar to your food processor and pulse to mix. Add the cold butter, roughly chopped, and pulse several times until flour looks like crumbs, and butter is broken into pea-sized chunks. Add the cold water, a little at a time, and pulse until you can squeeze the mixture together to form a dough.

Double the Recipe:

Need enough crust dough to make the top and bottom of a pie? Simply double the recipe!

Nutrition

Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 233mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.5IU | Calcium: 4mg | Iron: 1mg

Course Baked Good, Dessert

Cuisine American

Keyword vegan pie crust

Vegan pie crust recipe by Rachel Lessenden. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.