Making a vegan pie crust is much easier than you probably think. With coconut oil, flour, water, and salt, this dairy-free pie crust comes together in about 15 minutes. That’s it! (If you’re interested, I love using this homemade pie crust for this Vegan Pumpkin Pie Recipe.)
This post may contain affiliate links. Please see our disclaimer for details.
Table of Contents
Why You’ll Love This Recipe
- Flaky: If done right, this coconut oil pie crust is oh-so-flaky. It’s pretty incredible.
- Versatile: There’s not much to substitute in this recipe. However, you can use vegan butter instead of coconut oil, which will be just as delicious.
- Simple: This coconut oil pie crust is made with just four simple ingredients and is easy to make with step-by-step photos.
Ingredients + Notes
- Flour: Organic, unbleached, all-purpose flour keeps your vegan pie crust on the lighter side.
- Coconut oil: A good plant-based alternative to butter. Coconut oil gives this dairy-free pie crust the flaky texture everybody wants and loves. The key is to make sure the coconut oil is solid. You don’t want it melted or even soft. If needed, put it in the fridge or freezer for 10-15 minutes.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
In a recipe with just four ingredients, there isn’t much that can be substituted or adjusted.
- Flour: This recipe works well with unbleached all-purpose flour or pastry flour. If you really want to, you could use whole wheat flour, but this will make for a denser crust.
- Oil: If you aren’t a fan of coconut oil or don’t have any on hand, vegan butter can work, too! My go-to is Miyokos Creamery Butter.
How To Make Vegan Pie Crust
- Preheat oven to 400°F/205°C.
- Add flour and salt to a large mixing bowl and stir until well combined.
- Scoop coconut oil into the bowl.
- Blend until combined using a pastry blender or a fork. Do not over-mix.
- Pour in ice water and combine thoroughly with a pastry blender or fork.
Would you like to save this?
- Form dough into a flat ball on a well-floured piece or on a piece of parchment paper.
- Cut the dough into the required number of pieces and set aside extra piece(s). (If you are making a standard 9″ pie, divide the dough into two pieces, one slightly larger than the other to line the pie pan and the other for the top.)
- Sprinkle flour on top of the dough and roll into a flat circle about 1/8 inch thick. (To prevent sticking, sprinkle more flour over the dough as needed.)
- Oil pie pan and flip the pie dough over onto the pan. Form the edges or leave rustic.
- Repeat step 8 for the remaining piece(s) and place it on top of the pie.
- Bake according to your pie instructions.
Best Pie Filling Options
If you don’t have a specific pie in mind, I would recommend trying this Easy Eggless Pumpkin Pie or Best Apple Pie Recipe. If it’s summertime, then this Vegan Blueberry Pie is divine! Now, if you have a family recipe for pumpkin pie that you are looking to make vegan, then this resource for Easy Egg Substitutes In Pumpkin Pie is for you.
Alternatively, if you are looking for something on the savory side, then this Vegan Vegetable Pot Pie is so good! For a personal-sized option, you can make these Individual Pot Pies.
Storage Tips
If you are making this vegan pie crust ahead of time, then store it in an airtight container in the fridge. I always recommend using a glass container when possible. Use it to make your favorite pie within 24 hours or so. If you have any leftover pie, then store it in an airtight container in the fridge for up to 3-4 days.
FAQ
Vegan pie crust is made from flour, a solid fat such as coconut oil or vegan butter, and cold water. The key is to NOT over-mix and to use cold ingredients.
Coconut oil or vegan butter works well in dairy-free pie crust recipes.
This easy vegan pie crust is a great option for any homemade pie. However, if you are looking for a store-bought option, this blog post for the Best Vegan Pie Crust Brands has all the best recommendations.
Vegan Pie Recipes
No posts
If you tried this Vegan Pie Crust Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Pie Crust
Equipment
Ingredients
- 2 cups pastry flour
- 2/3 cup coconut oil, solid and cold
- 3/4 teaspoon salt
- 5-6 tablespoons water, ice cold
Instructions
- Preheat oven to 400°F/205°C.
- Add flour and salt to a large mixing bowl and stir until well combined.
- Scoop coconut oil into the bowl.
- Blend until combined using a pastry blender or a fork. Do not over-mix.
- Pour in ice water and combine thoroughly with a pastry blender or fork. Do not over-mix.
- Form dough into a flat ball on a well-floured piece or on a piece of parchment paper.
- Cut dough into the number of pieces required and set aside extra piece(s). (If you are making a standard 9″ pie, divide the dough into two pieces, one slightly larger than the other to line the pie pan, the other for the top.)
- Sprinkle flour on top of the dough and roll into a flat circle about 1/8 inch thick. (To prevent sticking, sprinkle more flour over the dough as needed.)
- Oil pie pan and flip the pie dough over onto the pan. Form the edges or leave rustic.
- Repeat step 8 for the remaining piece(s) and place it on top of the pie. (If you are not going to roll out the additional pieces for a bit, then place them in the fridge so that it stays nice and cool.
- Bake according to your pie instructions.
Notes
- Coconut oil gives this dairy-free pie crust the flaky texture everybody wants and loves. The key is to make sure the coconut oil is solid. You don’t want it melted or even soft. If needed, put it in the fridge or freezer for 10-15 minutes.
- Ice-cold water is your secret power in this recipe. It keeps the dough cold and coconut oil solid, ensuring the dough is easy to handle and contributes to the flakiness of the crust.
- Pie dough: If you are not rolling out and using all the pieces immediately, then put them in the fridge. Part of what makes this dough work is keeping everything nice and cold. If after rolling out your dough, you find it to be a bit sticky, place in the fridge for 5-10 minutes to re-solidify.
Nutrition
Did you make this recipe?
We’d love to see! Tag @raepublic on Instagram!
This is literally the best pie crust I have ever had.
Thank you so much! I’m so glad you like it.
I won a pie contest with this recipe (thanks Rae)!! I normally don’t even like pie because of the crust, but this one is DELICIOUS and so easy to make. My friends and fam say it’s the best they’ve ever had. I’ve used it with quiche and sweet/savory pies. You can’t go wrong with this crust.
Yay! Thank so much Darcy!