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Easy Vegan Pie Crust

A red bowl with some food inside of it
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In my opinion, every rave-worthy pot pie starts with two crusts. Two homemade crusts. Don’t worry, making your own pie crust is surprisingly easy. Especially if you have a food processor. A pastry blender works just fine too. And yes, vegan pie crust is just as buttery and flaky as nonvegan crusts. 

Simple to make…just five ingredients…flour, vegan butter, coconut oil or vegan shortening, salt, and sugar. Oh yes, and a few spoonfuls of ice water. That’s all you need. It comes together in under five minutes. Then it needs to chill for about thirty minutes…but who doesn’t?

Use the rolling pin to easily transfer your crust to the pie pan.

Rolling out the pie crusts is the most fun of all. I use a sheet of parchment paper sprinkled with flour and my trusty marble rolling pin. Work quickly and handle the dough as little as possible. It’s okay if you don’t get a perfect circle on your first try. Just trim with a butter knife and roll the extra pieces where needed. And hey, we are going for rustic here so taste trumps technique.

Roll out the Pie Crusts

This recipe yields two pie crusts, perfect for any double crust pie…sweet or savory. On a lightly floured surface, roll one disk into a circle approximately 11 inches in diameter. Place the first pie crust into the bottom of an ungreased pie dish. Press dough evenly along the bottom and up the sides of the dish to the rim. Crimp edges with your forefinger and thumb to create a decorative edge.  Roll out the second disk into a circle the diameter of the pie dish and chill until ready to top your creation, be it apple pie or pot pie or????

Prep Time: 5 minutes
Chill Time: 30 minutes
Bake Time: 25 to 30 minutes
Total Time: 60 to 65 minutes
Yield: 2 pie crusts
Categories: Dessert, Main Dish
Method: Baked
Cuisine: American
Diet: Dairy Free, Vegan

  • Author: VeganFriendlyCooking

Ingredients

Units Scale
  • 3 cups all-purpose organic flour
  • 2 teaspoons organic cane sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegan butter, well chilled
  • 1/2 cup coconut oil or vegetable shortening, well chilled
  • Note: I freeze the butter and coconut oil or shortening for 20 minutes
  • 1/2 cup ice water Note: You may not use the entire 1/2 cup but have it ready

Instructions

  • Measure ½ cup water into a glass measuring cup or small pitcher. Add ice cubes to chill.
  • Add flour, sugar, and salt to the food processor with the “S” blade and pulse two to three times to combine.
  • Cut the chilled butter and shortening into roughly ½-inch pieces and add to the flour mixture. Pulse for 20-30 seconds or until mixture resembles coarse crumbs.
  • Slowly drizzle the ice water one tablespoon at a time into the food processor as you pulse until the dough becomes slightly tacky and starts to form a ball. Note: If you happen to add too much water, just add a little more flour, also one tablespoon at a time until you have the right consistency.
  • Note: You can also prepare this dough by hand. Use a large mixing bowl and pastry blender, follow the steps above.
  • Divide the dough in half, pat into two disks, cover in plastic wrap and refrigerate while preparing the pot pie filling.

Notes

Make Ahead Tip

The pie crusts will keep for three days in the refrigerator or up to two months in the freezer.