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+ servings
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.


  • 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


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


  • 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.



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