Vegan Pie Crust
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 to make my vegetable pot pie.)
Servings: 1 full pie crust
Calories: 2027kcal
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. (At this point, if you feel like the dough is getting too warm, wrap it in the parchment paper and stick it in the fridge for 10-15 minutes before working with it further. It should be flaky and have pieces falling off of it. You'll know its getting too warm if it starts getting stickier.)
- 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
Pro 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. Please read the blog post above for more helpful tips, tricks, and topping suggestions!
- 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 15-20 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.
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. Please read the blog post above for more helpful tips, tricks, and topping suggestions!
Nutrition
Calories: 2027kcal | Carbohydrates: 174g | Protein: 32g | Fat: 150g | Saturated Fat: 121g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1753mg | Potassium: 872mg | Fiber: 26g | Sugar: 1g | Vitamin A: 22IU | Calcium: 86mg | Iron: 9mg
