Vegan Pie Crust

This easy vegan pie crust recipe is very forgiving! With just 6 ingredients, you'll get a tender, flaky crust perfect for sweet and savory pies.

Course Vegan Dessert Recipes

Diet Vegan

Prep Time 15

Total Time 15

Calories 689kcal

Author Louisa

Add the flour, salt, and sugar in a medium bowl. Mix until well combined.
Cut the pieces of cold vegetable shortening into the dry ingredients with a pastry cutter or fork, incorporating them until the dry mixture is crumbly and the shortening pieces are about the size of little pebbles.
Add the white vinegar, then slowly add the almond milk, one tablespoon at a time. After each addition, use your hands to quickly incorporate the liquid into the flour mixture to form a shaggy dough. Work as quickly as possible to avoid adding too much warmth.
Sprinkle flour on a clean tea towel and place the disk of dough on top. Sprinkle with a small amount of flour and gently roll the dough in all directions until it's about 1/8 inch thick and a bit larger than the pie dish.
Pick the vegan pie crust up and lay it into your pie dish. Trim the edges.
If the recipe calls for a pre-baked crust, bake for 17 to 20 minutes at 400°F. Otherwise, fill your crust and bake according to the recipe instructions.

Place all the ingredients and tools in the fridge an hour before making your vegan pie crust. Then, work quickly with your hands so you don't warm up the crust too much. By doing so, the shortening "pebbles" won't mix completely with the flour, ensuring a beautifully flaky and tender crust.
If the dough is not coming together, add a tablespoon of milk at a time until it becomes more cohesive.
Flip the dough into the pie plate or dish using the tea towel. Then, cut off the excess around the edges with a knife. Use the excess dough to fill the holes in the crust, and pinch the edges to give your healthy pie crust a more professional look.