5.0 from 3 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 1 crust
Calories: 1748 kcal
Course:
Side Dish , Dessert
Cuisine:
Vegan
Ingredients
- 1 ½ cups flour
- 3 tbsp sugar
- ½ tsp salt
- 4 ½ oz margarine or vegan butter/coconut oil
- ¼ cup plant based milk chilled
Instructions
- Add the flour, sugar and salt to a large mixing bowl. Whisk together thoroughly.
- Add the margarine/butter and chop it up roughly using a butter knife until a fine crumb forms.
- Add the plant based milk continue mixing using either your hands or a fork until a dough forms.
- 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 ¼ 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.
Cup of Yum
Notes
- Recipe tips
- 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.
- 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.
Nutrition Information
Calories
1748kcal
(87%)
Carbohydrates
180g
(60%)
Protein
21g
(42%)
Fat
105g
(162%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
28g
Monounsaturated Fat
51g
Sodium
2451mg
(102%)
Potassium
255mg
(7%)
Fiber
5g
(20%)
Sugar
37g
(74%)
Vitamin A
4563IU
(91%)
Vitamin C
1mg
(1%)
Calcium
142mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1crust
Amount Per Serving
Calories 1748
% Daily Value*
| Calories | 1748kcal | 87% |
| Carbohydrates | 180g | 60% |
| Protein | 21g | 42% |
| Fat | 105g | 162% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 28g | 165% |
| Monounsaturated Fat | 51g | 255% |
| Sodium | 2451mg | 102% |
| Potassium | 255mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 37g | 74% |
| Vitamin A | 4563IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 142mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.