Fail Proof Easy Vegan Pie Crust Recipe

This unbelievable vegan pie crust has a light and flaky crust that mixes up so quick and easy you’ll make homemade pies more often! It comes together in just about 15 minutes and there is no chill time required – seriously! With only a few simple ingredients you can have an amazing pie crust that works in both sweet and savory recipes in no time flat that gives traditional pie crusts a run for their money. 

The finished vegan pie crust in a metal pie pan on the wood table. Extra flour and a red and white towel are on the table as well.
A vegan pie crust in a metal pie pan before baking.

This is my go-to recipe for everything from my pumpkin pie, apple pie, and even savory pies like tofu pot pie. Making a homemade pie crust is super simple with this recipe and the easy step-by-step instructions will guide you through , even if this is your first time making pie! 


One of the things I like best about this recipe is the fact that the ingredients are simple and nothing strange is required for it. 

Ingredients for pie crust in various bowls and plates on a wood table. Black and white labels have been added to name each ingredient.
Ingredients all measured out in bowls on the table before mixing together into the crust.
  • Flour: I use all-purpose flour when making my pie crusts. It has a good protein percentage to make the crust sturdy without being tough. Stay clear of bread flour. 
  • Vegan Butter + Vegan Shortening: The combination of shortening and butter gives the crust the best mix of flavor (from the butter) and strength (from the shortening). However, you can totally use all of one or the other depending on what ingredients you have on hand. 
  • Sugar: Sugar prevents gluten strands from forming, making not only for a sweet pie, but a more tender one as well.
  • Baking Powder: Just a little bit of baking powder helps the pie crust dough rise in the pan and prevents it from shrinking as it cooks. 
  • Apple Cider Vinegar: Don’t worry, it won’t taste like vinegar! This helps the flour to soften while baking and gives an extra boost to the baking powder to make the crust puff nicely. 
  • Salt
  • Ice cold water or Plant Based Milk: In multiple taste testing of this recipe, my family has started to prefer the taste and texture of using cold plant milk in place of ice water. It makes the dough a little bit softer. 


Make sure to check out the recipe card below for the full recipe and ingredient list.

For this recipe, you can use a food processor to mix everything up, or you can mix by hand using a pastry cutter. Both methods result in a delicious crust, however, I highly recommend that you use a food processor. The processor helps all the ingredients come together quickly, and when making pie crust you want the ingredients to be as cold as possible. Room temperature butter and ingredients won’t come together as nicely. A cold pie crust is a happy pie crust! 

If you don’t have a food processor, you can still make this with a large bowl and a pastry cutter. Place the bowl and pastry cutter in the fridge and let them chill before making the pie crust.

Mixing the dry ingredients together in the food processor that is on the wood table with a red and white towel.
Mixing the dry ingredients together in the food processor.

Begin by adding all of your dry ingredients of flour, salt, sugar, and baking powder to the food processor (or bowl). Pulse a few things to bring the mix together. If making in a bowl, quickly mix the dry ingredients together with the pastry cutter. 

Next, add the butter and shortening to the food processor and pulse several times until the mixture resembles wet sand. If making in a bowl, use the pastry cutter to cut the butter and shortening into the dry ingredients till it resembles wet sand. 

Now, add the apple cider vinegar and ice water (or dairy free milk) to the dough. Pulse until the dough comes together in a rough ball shape. Begin with just a few tablespoons of water and add more if needed. I can’t give you an exact amount because pie crust depends on where you live, what the weather is like, and what your altitude is. If mixing by hand, the same applies of adding water slowly until it forms a rough ball. 

Food processor bowl filled with the finished dough.
The finished crust in the food processor. Note that the dough comes together but is not one solid lump.

No matter which technique you are using, now the instructions are the same. 

Using your hands, carefully and quickly press it into a dough ball, and then flatten it slightly into a dough disc.  

Now, roll the dough out onto a sheet of parchment paper that has been dusted with flour to prevent any sticking. You can cover the disc with another sheet of parchment paper if you like, but I haven’t found that to be necessary. 

Gently roll the dough using a rolling pin into a general desired size and shape. 

The finished pie crust made into a dough ball before rolling out onto parchment paper. A rolling pin, measuring cup filled with flour, and the pie plate are on the edges.
The dough after pressing it together – no chill required!
The pie crust rolled out onto the parchment paper before flipping it onto the pie pan. A rolling pin and measure cup filled with flour are next to the crust.
Rolling out the crust to cover the pan.

Now, add the pie plate on top of the rolled dough. Quickly flip the dough over into the pan. This is where using parchment paper comes in handy! 

Remove the parchment and press the dough into the pan. 

Pinch your pie crust into whatever shape you like and you are done! 

Top tips

  • Grate the vegan butter and pop it in the freezer for 15 minutes before making the pie crust. This is especially important if you are making the pie crust without a food processor. The extra cold butter makes for a better result while baking. 
  • The best pie dish to use in this recipe is either a heavy metal pie pan or a glass pie pan. I find that the heavy metal helps the pie dough get a good crust, especially in heavy pies like vegan pumpkin pie or apple pie. A glass dish is great since it lets you see the crust as it cooks. Just don’t place a cold glass pan directly from the fridge as that can cause the pan to shatter. 
Finished fluted edges on the pie crust in a metal pie pan on a wood table. A butter knife and measuring cup are next to the crust.
The finished crust in the pan after crimping the edges.


Do I need to chill this dough? 

Nope! No chilling is required. However, I will pop this crust into the fridge while I finish making my pie filling if making a pie that has a filling. If making a no bake pie, you can pre-bake this crust directly after making it. 

How many crusts does this make? 

This makes 1 pie crust big enough to fill a 9-inch pie pan comfortably. 
This recipe will easily double or triple depending on your needs. If making a simple pie with a top and bottom crust, make a double. If you are making a more elaborate pie crust with braiding and cutting out shapes, make a double and a half or even a triple batch.

Can I pre-bake this crust? 

Yes! Using pie weights, you can pre-bake this crust for 30 minutes to use in your favorite no-bake pie recipes. The crust will be done when it is golden brown. 

Help! My dough is sticking to everything! 

Don’t worry! You just need to add a little more flour to the dough. Next time, use a tablespoon less of ice water when making. 

How to store

This pie crust is perfect to use immediately after making for all your pie recipes. 

To store this crust you can freeze it both before and after baking. 

To store before baking: Wrap the crust in the pie plate in plastic wrap. Keep in the freezer until ready to use for a max of 3 months. To bake from frozen, add an additional 10 minutes to the final baking time. 

To store after baking: Wrap the crust in the pie plate tightly in plastic wrap or another airtight container. Store in the fridge for up to 3 days before using. 

More Pie Recipes

  • Extra Spicy Vegan Pumpkin Pie
  • Extra Tall Vegan Dutch Apple Pie
  • Vegan Peach Pie with Canned Peaches
  • Vegan Blueberry + Lemon Pie with Frozen Blueberries

I know you’re gonna love making homemade pies with this easy recipe. 🙂

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The finished vegan pie crust in a metal pie pan on the wood table. Extra flour and a red and white towel are on the table as well.

Easy Vegan Pie Crust

Easy to make vegan pie crust has a light and flaky crust you'll love! No chill time required, makes in 15 minutes with a few ingredients. 
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: dessert, vegan baking
Servings: 12 slices of pie
Calories: 126kcal


  • food processor (optional)
  • Large bowl
  • pastry cutter
  • measuring cups
  • Measuring spoons
  • parchment paper
  • Rolling Pin
  • Pie pan
  • Pie weights (optional)


  • 1 ½ cups all purpose flour
  • 1 tablespoon white sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons vegan butter
  • 4 tablespoons shortening
  • 1 teaspoon apple cider vinegar
  • 3-4 tablespoons ice water or plant based milk of choice


  • Make sure the vegan butter and shortening are very cold before starting. You can even pop it in the freezer for 15 minutes before you start. I also will sometimes place the flour in the freezer as well.
  • Mix the dry ingredients. Add flour, sugar, baking powder, and salt to the food processor. Make sure you are using the “S” blade attachment. Pulse a few times to combine the ingredients.
  • Add the cold vegan butter and shortening. Process until it looks like wet sand, between 10 and 15 pulses.
  • Finish the crust. Now add apple cider vinegar and 2 tablespoons of ice cold water to the food processor. Continue to pulse until it begins to clump together. This takes me on average 15 to 20 quick pulses. You may need to add a few more tablespoons of water for it to come together.
  • Roll and shape the crust. Place the dough onto parchment paper with a light covering of flour. Shape the dough into a disc. Roll the dough with a rolling pin until you have about a 2 inch border around an inverted pie pan. This is about 12 inches wide.
  • With the pan inverted on the dough, gently flip the pie pan, parchment, and dough over in one quick motion. Now your dough is in the pie pan with no fussing with the rolling pin! Don’t panic if it isn’t perfect, you can fix it now.
  • Carefully push the pie dough into place and trim off any excess to repair any spots you need. Crimp and flute the edges as you like.
  • Now it is ready to be used immediately. You can refrigerate it until you are ready to use.

To Make by Hand

  • Whisk the dry ingredients of flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and shortening.
  • Using a pastry cutter, start to mash the fats into the dry ingredients. When it resembles coarse sand, you are finished.
  • Now add the apple cider vinegar and 2 tablespoons of ice water to the dough. Stir until the dough comes together. You may need an additional spoonful of water.

To Pre-Bake the Crust

  • Freeze the pie crust for 30 minutes before baking to help it keep from shrinking.
  • Preheat the oven to 350°F/170℃. Prepare the pie by placing aluminum foil or parchment paper into the pie. Fill the crust with dried beans, rice, or a pie weight.
  • Place in and oven and bake for 25 minutes for pies that will cook more in the oven after filling. For no-bake pies, bake for 35 minutes. Cool completely before filling.
  • Instructions for each pie will vary slightly; this is only a general instruction for a pre-baked pie crust.


  • You can use all vegan butter for a more flavorful crust. All shortening will produce a more mild flavor that would work in recipes that flavor the crust with herbs and spices. All shortening also makes for a sturdier pie crust.
  • How to Store
    • To store before baking, wrap tightly in plastic wrap or another airtight container. Keep in the freezer until ready to use, for a max of 3 months. To bake from frozen, add an additional 10 minutes to baking time.
    • To store after baking, wrap tightly in plastic wrap or another airtight container. Keep in the fridge for up to 3 days before using.


Calories: 126kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 97mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 178IU | Calcium: 12mg | Iron: 1mg
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