Vegan Pie Crust

by Karissa's Vegan Kitchen

The best flaky vegan pie crust. You'll never look at storebought again! This easy recipe makes a single or double pie crust.

Prep Time10

Total Time10

Course: Dessert, Main Course

Cuisine: Vegan

Servings: slices

Calories: 155kcal

In a food processor, pulse together the flour, baking powder, sugar, and salt.
Pulse in the chunks of vegan butter until it forms a sandy texture. (This usually takes me 7-10 pulses.)
Pulse in water, adding more as needed until it can form into a ball. To prevent it from being too sticky, add in a tablespoon of water at a time. If still dry and crumbly, add a bit more ice water.
Split the dough into two halves, roll each into a ball, and press into discs.
Wrap in plastic wrap or parchment paper.
Chill in the fridge for 30 minutes. You can leave it in the fridge for up to 3 days. Or freeze for up to 3 months.
Sprinkle flour on the surface you'll be rolling the dough on. Then, sprinkle some on top of the dough as well so the rolling pin doesn't stick. Roll the dough out between two pieces of wax paper to make things easier!
Roll out to fit the size of your pie dish. Place in the pie dish, then cut off the excess crust and crimp the edges.
Bake per your pie recipe instructions.

Don't have a food processor? Use a fork or pastry cutter to cut in the butter.
If chilling for longer an hour, set the dough out at room temperature for about 10 minutes before working with it.
To make sure the butter stays cold: cube the butter and stick in the freezer for 5 minutes before making the recipe.
Nutrition facts are based on 8 servings of a single pie crust.
Substitution for an egg wash: Brush on non-dairy milk or melted vegan butter to get a golden brown top crust.