Vegan Pie Crust

4.86 from 7 votes

This easy vegan pie crust made with coconut oil is perfectly flaky. Make with just four ingredients and ready in about 15 minutes. Does it get better than that?

Prep Time15

Total Time15

Course: Dessert, Main Dish

Cuisine: American

Servings: full pie crust

Calories: 2027kcal

Author: Rae Aflatooni

Equipment

Ingredients

2 cups pastry flour
2/3 cup coconut oil solid and cold
3/4 teaspoon salt
5-6 tablespoons water ice cold

US Customary - Metric

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

Pro Tips

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.

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.

Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition