Simple Vegan Pie Crust

Mar 3, 2020 | Desserts, Recipes

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You are going to love this recipe for Simple Vegan Pie Crust! It’s super flaky, very easy to work with, and requires only 3 ingredients. Fill it with your favorite filling and bake, or blind bake it for a no-bake pie filling.

Simple Vegan pie Crust. Photograph by Happycowandme.com.

This simple vegan pie crust is a great recipe if you are a beginner or if you have had trouble with pie crust in the past. The dough is so forgiving, easy to work with, and the outcome is a tender flaky pie crust. What more can you ask for?

I got the idea for this pie crust from Nana’s Cookery off of Youtube. It’s actually an old recipe that I don’t see very much anymore. But it makes the perfect easy, vegan pie crust. I tweaked it just a bit so that’s it’s the perfect size for a 9 inch pie or double the recipe for a top and bottom crust.

Best of all, you probably already have the ingredients at home.

Simple Vegan Pie Crust Ingredients

Flour, salt, canola oil, and water. Photograph by happycowandme.com.

For this pie crust, you will need:

  • All purpose flour
  • Canola oil: Or other liquid oil. You can even use melted coconut oil if you prefer. Just be sure it’s not too warm.
  • Salt: I use a half teaspoon, but you can use more or less to suite your taste.
  • Cold Water: Ice water works great.
  • Optional add-ins: Try adding a tablespoon of sugar for a sweet pie crust. Or some fresh herbs if you are making a savory pie.

Method

  • Mix the salt and flour together in a medium size bowl. Add 1/3 cup plus 1 tablespoon of canola oil in with the flour.
  • Stir the mixture with a fork until it comes together and is crumbly.
Pie Dough. Photograph by Happycowandme.com.
  • Stir in water 1 tablespoon at a time until you can form a ball, being careful not to overwork the dough. It will look slightly marbled and that’s ok.
Pie Dough. Photograph by Happycowandme.com.
  • Form a ball and flatten it slightly so that it’s shaped like a disk and transfer it to a piece of wax paper. Cover the dough with another piece of wax paper and roll it out until you have a large circle. When rolling it out, start in the center and work your way out, turning the wax paper as you go.
Simple Vegan Pie Crust and rolling pin. Photograph by Happycowandme.com.
  • It will not be a perfect circle and that’s ok. Just do the best you can and roll it out until you have at least an inch overhang from your pie plate. Simply place your pie plate on top for reference.
Simple Vegan Pie Crust. Photograph by Happycowandme.com.
  • Once it’s the correct diameter, remove the top piece of wax paper very carefully. Gently release any dough that tries to stick.
  • Invert your pie plate on top of the dough and gently slide one hand underneath the bottom piece of wax paper. Use the other hand to hold the pie plate and flip the plate so that the wax paper is now on top. Just a little wrist trick. Now remove the wax paper an now the dough should be inside your pie plate.
Simple Vegan Pie Crust. Photograph by Happycowandme.com.
  • Press the dough down in the pie plate and around the sides. Trim the dough until you have a half an inch overhang all the way around. This dough is so easy to work with. So if you have more on one side of the plate, just pinch it off and add it the side that needs more dough.
  • Tuck the edges of the dough underneath itself, making sure that the dough sits right on the edge of the pie plate. Decorating the edges is a matter of preference. You can do a simple fork edging or a ruffled edge. Here is a great tutorial that’s less than 2 minutes. Check it out. It’s very helpful.
Simple Vegan Pie Crust. Photograph by Happycowandme.com.
  • Proceed with your pie according to the directions. Or for a blind bake, you want to use a fork to pierce the bottom and sides of the pie crust (or use pie weights) and bake for 10-12 minutes at 425 degrees F.

Perfect Vegan Pie Crust Tips

  • Cold Pie dough is easier to work with, so make sure your water is ice cold. You can even chill your flour in the refrigerator beforehand.
  • I like using a glass pie plate because you can see when the bottom and sides of your pie are browning.
  • For a blind bake crust, try using pie weights to prevent the crust from puffing and shrinking. Or in a pinch, pierce the bottom and sides of the crust with a fork. Then about halfway through baking time (before the crust sets) take the pie out and gently push the crust back down if it has puffed up, and continue baking.
  • Use a pie crust shield to prevent your edges from browning too quickly. I purchased the Mrs. Anderson 10 inch pie crust shield. It fits my 9 inch Pyrex glass pie plate perfectly and it sure beats the old aluminum foil method.
  • Wax paper makes the process of pie crust making a snap, but please do not simply toss after use. You can reuse it time and time again by simply rinsing with warm water or a mild soap and drying. It’s cheaper and better for the environment- win win!

I really hope you find my recipe and tips for Simple Vegan Pie Crust helpful. Please give it a try and you will see that you don’t need to be a master baker to create a beautiful pie right at home.

Happy Eating!

Crystal

Simple Vegan Pie Crust
Print Recipe
5 from 3 votes

Simple Vegan pie Crust

You are going to love this recipe for Simple Vegan Pie Crust! It's super flaky, very easy to work with , and requires only 3 ingredients. Fill it with your favorite filling and bake, or blind bake it for a no-bake pie filling.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Keyword: pie, Simple, Vegan
Servings: 8
Calories: 169kcal
Author: Crystal Yentzen

Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/3 cup canola oil or other melted oil. see notes
  • 1 tbsp canola oil
  • 2-3 tbsp ice cold water
  • 1/2 tsp salt see notes

Instructions

  • Mix the salt and flour together in a medium size bowl.
  • Add 1/3 cup plus 1 tablespoon of canola oil in with flour.
  • Stir with a fork until the mixture comes together and is crumbly.
  • Stir in water, 1 tablespoon at a time until you can form a ball, being careful not to overwork the dough. It will look slightly marbled and that's ok.
  • Form a ball and flatten it slightly so that it's shaped like a disk and transfer it to a piece of wax paper.
  • Cover the dough with another piece of wax paper and roll it out until you have a large circle. When rolling it out, start in the center and work your way out, turning the wax paper as you go.
  • It will not be a perfect circle and that's ok. Just do the best you can and roll it out until you have at least an inch overhang from your pie plate. Simply place your pie plate on top for reference.
  • Once it's the correct diameter, remove the top piece of wax paper very carefully. Gently release any dough that tries to stick.
  • Invert your pie plate on top of the dough and gently slide one hand underneath the wax paper. Use the other hand to hold the pie plate and flip the plate so that the wax paper is now on top. Remove the wax paper an now the dough should be inside your pie plate.
  • Press the dough down in the pie plate and around the sides.
  • Trim the dough until you have a half an inch overhang all the way around. This dough is so easy to work with. So if you have more on one side of the plate, just pinch it off and add it the side that needs more dough.
  • Tuck the edges of the dough underneath it self, making sure that the dough sits right on the edge of the pie plate.
  • Decorating the edges is a matter of preference. You can do a simple fork edging or a ruffled edge. Here is a great tutorial that's less than 2 minutes. Check it out. It's very helpful.
  • Proceed with your pie according to the directions.
  • Or for a blind bake, you want to use a fork to pierce the bottom and sides of the pie crust (or use pie weights) and bake for 10-12 minutes at 425 degrees F.

Notes

  • Cold Pie dough is easier to work with, so make sure your water is ice cold. You can even chill your flour in the refrigerator beforehand.
  • I like using a glass pie plate because you can see when the bottom and sides of your pie are browning.
  • For a blind bake crust, try using pie weights to prevent the crust from puffing and shrinking. Or in a pinch, pierce the bottom and sides of the crust with a fork. Then about halfway through baking time (before the crust sets) take the pie out and gently push the crust back down if it has puffed up, and continue baking.
  • Use a pie crust shield to prevent your edges from browning too quickly. I purchased the Mrs. Anderson 10 inch pie crust shield. It fits my 9 inch Pyrex glass pie plate perfectly and it sure beats the old aluminum foil method.
  • Wax paper makes the process of pie crust making a snap, but please do not simply toss after use. You can reuse it time and time again by simply rinsing with warm water or a mild soap and drying. It’s cheaper and better for the environment- win win!

Nutrition

Calories: 169kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

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