Vegan pie crust, easy to make, soft, and delicious. It is perfect to prepare any kind of vegan pies and it only requires 5 ingredients and 10 minutes.
Learn how to make a vegan pie crust with this simple tutorial. An easy way of getting an absolutely delicious ingredient perfect to prepare recipes like vegan pot pie, vegan pumpkin pie, or any other kind of sweet or savory pies.
To make it you only need flour, sugar, salt, coconut oil, and water. This vegan pie crust is ready in just 10 minutes and it is completely additive and preservative-free. It turns out really flavorful!
How to make vegan pie crust
- Add the flour, sugar, and salt to a food processor bowl and combine.
- Incorporate the coconut oil and pulse until the mixture is crumbly.
- Add 3 tbsp of ice water and pulse to combine.
- Roll the dough into a ball then roll it with a rolling pin into a giant round.
- Drape the dough inside of the pie dish and it will be ready to use!
Vegan pie crust ingredients and tips
- All-purpose flour: you could use other types of gluten such as whole wheat flour.
- Granulated sugar: make sure the sugar you’re using is vegan. Pretty much any type of sugar will do (cane, coconut, brown sugar). You could omit the sugar, but if you do, your vegan pie crust will be more tender since it interferes with gluten development.
- Salt: I used iodized salt, but any type of salt will work as well.
- Coconut oil: I’ve tried to use vegan butter instead of coconut oil and it hasn’t worked for me. I’ve read you should use a mixture of vegan butter and vegetable shortening, which it’s pretty unhealthy. That’s why coconut oil is my favorite choice.
- Ice water: it’s really important that you use iced cold water, not room temperature water.
- Can I make a gluten-free vegan pie crust? Yes, you can use a gluten-free flour blend, but keep in mind that in that case, you may need to adjust the amount of flour.
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- 1 and ½ cups all-purpose flour (190 g)
- 1 tsp granulated sugar
- ¼ tsp salt
- ½ cup coconut oil (110 g), solid
- 3–4 tbsp ice water
- Add the flour, sugar, and salt to a food processor bowl and pulse a few times to combine.
- Incorporate the coconut oil and pulse until the mixture is crumbly. The coconut oil must be solid, not melted. If it’s really hot in your house, just keep it in the freezer for a few minutes until solid.
- Add 3 tbsp of ice water and pulse to combine. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Remove the dough from the food processor and transfer it to a lightly floured surface and roll the dough into a ball. Don’t use your hands too much or it will warm the dough.
- Roll the dough with a rolling pin into a giant round that can fit over your pie dish. I wrap it gently around my rolling pin and then carefully transfer it to the dish.
- Carefully drape the dough inside of the pie dish, pressing it in so it conforms to the inside of the dish. Trim off any excess dough. This tutorial is amazing for making any special pie edges.
- Use it immediately or refrigerate while you prepare your pie filling. Double the recipe if you need 2 pie crusts (one for the top and another one for the bottom).
- Use it to make vegan pot pie, vegan pumpkin pie, or any recipe that calls for vegan pie crust.
- You could omit the sugar, but your crust will be more tender since it interferes with gluten development.
- The coconut oil must be solid, if it’s too soft or melted, it will ruin your crust.
- I’ve tried to use vegan butter instead of coconut oil and it hasn’t worked for me.
- It’s also really important that you use iced cold water, not room temperature water.
- Serving Size: 1/8 of the recipe
- Calories: 206
- Sugar: 0.6 g
- Sodium: 74 mg
- Fat: 13.9 g
- Saturated Fat: 11.8 g
- Carbohydrates: 18.6 g
- Fiber: 0.6 g
- Protein: 2.5 g