Vegan Pie Crust

Tender and flaky vegan pie crust, made with vegan butter or oil.
Yield 1 pie crust
Time 10 minutes
  • bowls
  • large fork
  • rolling pin
  • pie plate
  • 1½ c cold flour
  • ¼ c vegan butter or cold grapeseed, soy, or olive oil
  • 2-4 T cold nut milk or water

Place the flour in the bowl and add the butter a cube at time or a drizzle in the oil, while gently stirring/mashing with the fork, until the mixture resembles coarse meal.

Stir in milk or water, 1 T at a time, just until the dough holds together.

Roll into a ball, then roll out into a circle, about 12 inches in diameter and 1/8-inch thick.

Place in pie plate and use right away.

Notes The key to this pie crust is making sure that the ingredients are very cold. Keep the flour, butter, milk/water in the fridge until just before using, and put the oil in the freezer for 30 to 60 minutes – it will be very thick.

Note that olive oil can be very strong, which is fine for a savory tart, but if you’re making a sweet pie, be sure to use a mild oil.

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