Vegan pie crust isn’t much different than making non-vegan pie crust. The only real difference is the fat that you use. They have vegetable shortening that is easily found in grocery stores in the baking isle. You could also use vegan butter, or even a combination of shortening and vegan butter together, however to make this crust extra flaky, I love using all-vegetable shortening in my vegan pie crust recipe.
This recipe for vegan pie crust makes enough dough for two pies, complete with enough dough for the top crust. If you just need the bottom shell for a filled pie like pumpkin pie or lemon meringue, then you could probably even squeeze three pie shells out of this recipe. It is easily halved if you only need one pie as well, but to make life easier, you could simply make the dough as per the recipe, and freeze any remaining dough in an airtight container.
How to make vegan pie crust:
In a bowl, mix together the flour, sugar, and salt. Then use a fork or pastry cutter to cut the vegetable shortening into the dry ingredients. Break the shortening into pieces just smaller than the size of a pea.
Slowly add the cold water, and then knead it until the dough is smooth.
Break the dough into three pieces, and cut one of those pieces in half – this will give you a total of four pieces (two small ones for the pie crust top, and two large ones for the pie shell).
Roll the dough into a large circle and press it into a pie dish – then bake at 350F for 15 minutes, or fill it with your pie filling and top with pie crust dough before baking according to the pie recipe you are using.
Vegan Pie Crust
This recipe for flaky vegan pie crust makes enough dough for two full dairy-free pie crusts with tops, or three empty pie shells.
Ingredients
- 5 Cups Flour
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 1 1/2 Cups Vegetable Shortening
- 1/2 - 3/4 Cup Cold Water
Instructions
- In a large bowl, sift together the flour, salt, and sugar.
- Using a fork or pastry cutter, cut in the shortening until it is approximately the size of small peas.
- Add the cold water 1/4 Cup at a time, and stir. The dough should start to hold together, feeling a bit dry, not sticky.
- Knead the dough until the dry ingredients are incorporated.
- Break the dough into three or four parts (one piece for each pie shell or pie crust top).
- Using a rolling pin, roll each section of dough on a lightly floured surface, until they each form a circle large enough to line a pie plate.
- Place one piece of rolled dough into each pie plate, lightly pressing down the edges and making sure the dough completely covers the inside surface (bottom and edges) of the pie plate.
- Bake at 350° F for 15 minutes for a pre-baked pie shell; or fill with your favourite pie filling, add the top layer of crust, and bake according to the recipe (a filled pie typically bakes for 50-60 minutes at 350°F)
Nutrition Information:
Yield:
2 PiesServing Size:
1 Pie CrustAmount Per Serving: Calories: 2618Total Fat: 157gSaturated Fat: 62gTrans Fat: 0gUnsaturated Fat: 87gCholesterol: 86mgSodium: 590mgCarbohydrates: 263gFiber: 8gSugar: 26gProtein: 32g