This easy vegan pie crust is flaky, buttery and super versatile! It’s simple to make from scratch using 5 accessible ingredients, and you won’t believe it’s completely dairy-free and eggless. Use it to make your favorite desserts for any occasion.

Vegan pie crust

If you’ve never made a vegan pie crust from scratch before, here’s your sign! This is my go-to recipe, and the great thing about it is just how versatile it is. You can use it for any vegan pie recipe of your choice. If you have an occasion coming up where you want to impress vegans and non-vegans alike, this recipe won’t fail you.

It’s also very simple and beginner-friendly! You don’t have to be an expert baker at all. This dairy-free pie crust features just simple ingredients, and a very straightforward preparation method. You don’t need any fancy equipment and by following the steps below, you’ll get a perfect result every time.

Vegan pie crust with pumpkin filling

This pie crust is buttery and flaky, with a subtly sweet flavor. You can also make it savory by simply leaving out the sugar.

Vegan pie crust ingredients

Ingredients for vegan pie crust
  • Plain, all-purpose flour. Allow to chill in the fridge for around an hour before using.
  • Sugar. Coconut sugar or brown sugar will also work. You can also leave it out to make a savory pie crust.
  • A pinch of good quality sea salt.
  • Dairy-free margarine or butter in stick form, not the variety that comes in a tub. You can also use coconut oil – just make sure to leave it in the fridge for a few hours before using to make sure it’s fully solid.
  • Unsweetened plant based milk of your choice.

How to make a vegan pie crust

Firstly, add the flour, sugar and salt to a large mixing bowl. Whisk together thoroughly.

Now add the margarine/butter and chop it up roughly using a butter knife until a fine crumb forms. Then, add the plant based milk continue mixing using either your hands or a fork until a dough forms.

Then, add a sheet of baking paper to a large, flat surface. Add the pie crust dough on top, and flatten it out into an oval using your hands. Then, roll out roughly using a floured rolling pin.

Now add another sheet of baking paper on top, and continue rolling it out into a thin sheet around 1/4 inch in thickness.

Preheat the oven to 180 degrees C/350 F. Remove the top sheet of parchment paper from the dough, then lift it up using the corners of the sheet which is underneath the dough. Flip into a lightly-greased 9-inch pie tin, and peel off the baking paper.

Use your hands to press the pie crust into the pie tin, and use a pair of kitchen scissors to trim off any excess around the edges.

Poke the bottom of the crust multiple times using a fork, and place a couple of pie weights in the centre. Bake in the preheated oven for 15-20 minutes, until lightly browned and crispy.

Vegan dough in a pie tin

Recipe tips for success

  • Make sure that all of the ingredients are cold before using them. This is really important especially for the margarine/butter.
  • It’s very important to not use vegan butter from a tub because the water content of this is too high and will prevent the crust from becoming flaky and soft.
  • Instead of using a butter knife to make the crumb, you can also use a food processor and quickly pulse the ingredients together.
  • Using baking paper to roll out the crust will make the process much easier and prevent sticking and tearing.

How to make pie crust ahead of time

This pie crust dough is great for making ahead of time. Simply mix together the dough, wrap it in cling film and keep in the fridge for up to 4 days. You can also keep it in a pie tin wrapped with cling film.

Easy vegan pie crust

Instructions for storage and freezing

This vegan pie crust can be kept in the fridge for up to 3 days, covered. You can also freeze it for up to 2 months. Allow to thaw fully in the fridge before using.

Recipes featuring vegan pie crust

  • A homemade vegan pumpkin pie is always a good idea!
  • Leave out the sugar and use it to make an amazing vegan quiche.
  • You can also roll out the dough and use it to make vegan pot pie with jackfruit or a butternut squash pot pie.
Vegan pumpkin pie recipe

If you use this vegan pie crust recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating – I’d love to hear from you!

Vegan pie crust

Get the Recipe: Easy Vegan Pie Crust

This easy vegan pie crust is flaky, buttery and super versatile! It's simple to make from scratch using 6 accessible ingredients, and you won't believe it's completely dairy-free and eggless. Use it to make your favorite desserts for any occasion.

Ingredients

  • 1 1/2 cups flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 1/2 oz margarine, or vegan butter/coconut oil
  • 1/4 cup plant based milk, chilled

Equipment

  • Mixing bowl
  • Rolling pin
  • 9 inch pie tin
  • Conventional oven

Instructions 

  • Add the flour, sugar and salt to a large mixing bowl. Whisk together thoroughly.
    1 1/2 cups flour, 1/2 tsp salt, 3 tbsp sugar
  • Add the margarine/butter and chop it up roughly using a butter knife until a fine crumb forms.
    4 1/2 oz margarine
  • Add the plant based milk continue mixing using either your hands or a fork until a dough forms.
    1/4 cup plant based milk
  • Add a sheet of baking paper to a large, flat surface. Add the pie crust dough on top, and flatten it out into an oval using your hands. Then, roll out roughly using a floured rolling pin.
  • Add another sheet of baking paper on top, and continue rolling it out into a thin sheet around 1/4 inch in thickness.
  • Preheat the oven to 180 degrees C/350 F.
  • Remove the top sheet of parchment paper from the dough, then lift it up using the corners of the sheet which is underneath the dough. Flip into a lightly-greased 9-inch pie tin, and peel off the baking paper.
  • Use your hands to press the pie crust into the pie tin, and use a pair of kitchen scissors to trim off any excess around the edges.
  • Poke the bottom of the crust multiple times using a fork, and place a couple of pie weights in the centre. Bake in the preheated oven for 15-20 minutes, until lightly browned and crispy.

Video

Notes

Recipe tips
  • Make sure that all of the ingredients are cold before using them. 
  • Leave out the sugar to make a savory pie crust.
  • Don’t vegan butter from a tub because the water content of this is too high and will prevent the crust from becoming flaky and soft.
  • Instead of using a butter knife to make the crumb, you can also use a food processor and quickly pulse the ingredients together.
To make ahead:Mix together the dough, wrap it in cling film and keep in the fridge for up to 4 days. You can also keep it in a pie tin wrapped with cling film.
To store and freeze: This vegan pie crust can be kept in the fridge for up to 3 days, covered. You can also freeze it for up to 2 months. Allow to thaw fully in the fridge before using. 
Calories: 1748kcal, Carbohydrates: 180g, Protein: 21g, Fat: 105g, Saturated Fat: 22g, Polyunsaturated Fat: 28g, Monounsaturated Fat: 51g, Sodium: 2451mg, Potassium: 255mg, Fiber: 5g, Sugar: 37g, Vitamin A: 4563IU, Vitamin C: 1mg, Calcium: 142mg, Iron: 9mg