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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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
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and sugar if using. Mix well to distribute the dry ingredients evenly.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
For a filled pie, proceed with your chosen filling and bake according to that recipe’s instructions.
Step 10
Enjoy your flaky, buttery, and vegan pie crust!
Nutrition Facts
| Serving size | (583.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2592.3 |
| Total Fat 168.5g | 0% |
| Saturated Fat 115.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1565.2mg | 0% |
| Total Carbohydrate 241.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 13.2g | |
| Protein 31.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 40.9mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 321.9mg | 0% |
Source of Calories