Perfect Vegan Pie Crust
This recipe is basically an adaptation of the recipe I always used for pie crust before going vegan. I just swapped in the vegan butter and coconut oil for regular butter and shortening. Honestly, I like this version so much more. I’m not just saying that because I’m vegan. I actually find that the texture is way flakier and crispier than the non-vegan version. Maybe I’m biased, but that’s just like, my opinion, man.
Now, I prefer to use my food processor for this recipe. It’s just a million times easier and quicker. When I was in culinary school we learned to make amazing pie crust. However, the method was incredibly fussy in my humble opinion. The chefs would have us rub the butter into the flour by hand until the pieces of fat resembled perfect flat flakes. Yeah, the pie crust always turned out amazing and flaky that way, but I just don’t have that kind of patience in my day-to-day life. So, food processor FTW!
Plus, when using the food processor you don’t have to worry about warming the butter up too much with your body heat. Bonus. Buuuuut, if you don’t have a food processor, you can totally rub the butter in and mix the dough by hand, or you can use a handy dandy pastry cutter. Whatever works.
There are only a few steps to this crust: first, you mix together all the dry ingredients. Second, you cut the fat (in this case, the vegan butter and coconut oil) into the dry ingredients until it’s the size of peas. Lastly, you slowly add in the ice cold water. Done. If you have the time, pop the dough into the fridge to chill for an hour. If you’re in a rush, you can roll it out immediately.
Pretty simple stuff. It’s also incredibly versatile. I’ve used this dough for pies (uh, obviously, duh), vegan quiches, hand pies, pop-tarts, tarts, galettes, and so on. So, make this dough and get creative.
If you try out this crust, tag me in your pics on Instagram @Bitchy_Baker or #BitchyBaker <3
The Best Basic Vegan Pie Crust
Yield: Enough dough for one deep dish pie, top and bottom crust
Time: 20 minutes + 1 hour chill time
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
12 tablespoons cold vegan butter, cut into ½ inch cubes (see note)
4 tablespoons solid coconut oil (use refined if you dislike the flavor of coconut oil)
8-12 tablespoons ice cold water
1. Add the flour, sugar, and salt to the bowl of a food processor. Pulse a couple of times to combine dry ingredients.
2. Add in the chunks of cold butter and the coconut oil. Pulse a few times, just until the butter is the size of peas. Don’t pulse it too finely as it will continue to be worked once you add the liquid.
3. Begin to add in the water, add about 4 tablespoons to start, then pulse the food processor to just begin working it in. Add in more water, a tablespoon at a time until the dough just forms into a ball, pulsing between each addition.
4. Wrap the dough in parchment or plastic wrap before placing it in the refrigerator to chill for 1 hour. You can use the dough immediately if you’re in a rush, this just helps insure the butter stays solid and can ensure a flakier crust.
5. Use the dough as directed in a recipe of your choosing.
I recommend only using stick-style vegan butter in this recipe. The tub-style vegan butters usually have a higher water content in order to make them spreadable. This will drastically alter the texture of the dough and make it very difficult to keep the solid pieces of butter you want in a pie crust to help make it flaky. I like Miyokos Vegan Butter or Earth Balance Sticks.
Disclaimer: this page contains affiliate links. If you purchase an item through my links, it will not cost you any extra. However, I will earn a small commission to help support this website. This helps keep The Bitchy Baker baking. Thanks for your support. <3