Try This Delicious Pie Crust Vegan
Craft the perfect flaky and buttery base for your favorite pies with this easy and irresistible vegan pie crust recipe! Made with all-purpose flour, solid coconut oil, and cold vegan butter, this plant-based crust delivers the same golden, tender texture you’d expect from a traditional recipe—without any dairy. Whether you’re crafting a sweet dessert or a savory tart, the optional addition of sugar ensures customizable versatility. The secret to success? Ice-cold ingredients and a gentle touch to achieve those delicate, melt-in-your-mouth layers. Perfect for any occasion, this recipe includes detailed steps for blind baking or filling, making it your go-to guide for showstopping vegan pastries. Ready in just minutes and ideal for both seasoned bakers and beginners, this delectable crust will elevate every pie on your table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Coconut oil (solid, not melted)
- 0.25 cups Vegan butter (cold)
- 0.5 teaspoons Salt
- 1 tablespoons Sugar (optional, for sweet pies)
- 6 tablespoons Ice water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar if using. Mix well to distribute the dry ingredients evenly.
Add the solid coconut oil and cold vegan butter into the flour mixture. Use a pastry cutter or your fingers to work the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of fat throughout.
Add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water as soon as the dough starts to hold together when pressed. You may not need the full 6 tablespoons.
Turn the dough out onto a lightly floured surface and gently gather it into a ball. Flatten the ball into a disk shape, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C) if blind-baking the crust. If using the crust for a baked pie, follow the specific pie recipe instructions for baking.
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes. Roll it out on a lightly floured surface to fit your pie pan, approximately 12 inches in diameter for a 9-inch pie plate.
Carefully transfer the rolled-out dough into the pie pan. Press it gently into the edges and trim any excess overhang. Crimp or flute the edges as desired.
For blind baking, line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-12 minutes, or until lightly golden. Allow to cool before filling.
For a filled pie, proceed with your chosen filling and bake according to that recipe’s instructions.
Enjoy your flaky, buttery, and vegan pie crust!
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 114.9 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
