Vegan All-Butter Flaky Pie Crust

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Vegan All-Butter Flaky Pie Crust

This vegan pie crust recipe is flavourful, flaky, and made with vegan butter. When baked it has the most beautiful golden color. It's perfect for making sweet and savory pies. It's quick and easy to make (especially when using a food processor), requires only 4 ingredients, and it can also be made ahead of time and stored in the fridge, or freezer!
My Notes:
Prep Time20 mins
Total Time20 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Servings: 1 9" pie crust (double the recipe to make a double pie crust, see notes)
Calories: 173kcal
Ingredients
  • 1 1/2 cup(s) all-purpose flour (plus more for rolling)
  • 1 teaspoon(s) white sugar (plus more for sprinkling)
  • 1/2 cup(s) vegan butter cold, cut into cubes (I used Earth Balance Original Buttery Spread)
  • 1/4 cup(s) plant-based milk cold (such as oat or soy)
  • 1 - 2 tablespoon(s) aquafaba (the liquid in a can of chickpeas) (optional, for making a double pie crust)
Instructions
To make the dough:
  • Food processor method: Add the flour and sugar into the food processor and pulse a few times to mix. Scatter the vegan butter cubes over the flour and pulse several more times until the mixture is a crumbly sandy texture. Pour over the plant-based milk and pulse a few more times until you reach a shaggy dough but there is still some unmixed flour (don't over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.
    Bowl method: Add the flour and sugar into a large bowl and whisk to combine. Scatter the vegan butter cubes over the flour and use a fork or pastry cutter to cute the butter into the flour until you reach a crumbly sandy texture. Drizzle the plant-based milk across the flour mixture and use the fork to combine, until you reach a shaggy dough but there is still some unmixed flour (don't over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.
To roll the dough:
  • Spread a clean smooth tea towel over your work surface and lightly sprinkle flour over it. Unwrap your dough and place it in the center of the floured tea towel. Roll out the dough until you have a rough circle that is several inches bigger than your pie dish, to allow room for the sides and edges of the crust.
  • Use the tea towel to help you flip the dough into the pie dish. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.
To Pre-Cook Your Pie Crust (optional):
  • Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned- just a couple more minutes.
Notes
Keep Everything Cold: For the flakiest pie crust, it's important to keep your ingredients cold. It's also helpful to chill your tools (bowl, pastry cutter, food processor blade, rolling pin, etc.) in the fridge before you begin.
Vegan Butter: When baking, my go-to vegan butter is always Earth Balance Orignal Buttery Spread (not sponsored). Different brands will work differently, so if you are able to get this butter, I can guarantee this recipe will work wonderfully for you. If this brand is not available to you, just try to find a vegan butter that stays relatively firm at room temperature. Anything that melts at room temperature (such as vegan butters that are high in coconut oil) will be very difficult to work with.
Double Pie Crust: If making a double pie crust, double this recipe. When rolling the dough, cut the dough ball in half and work with half of the dough at a time. You can use the second half of the dough to make the top layer. Before baking, brush the top generously with aquafaba, and optionally you can sprinkle it with sugar. This will ensure a nice golden brown crust.
Make-ahead/ Freezing: If you would like to prep the pie dough ahead of time, prepare the pie dough up to the dough ball stage. Wrap tightly in plastic wrap and place in a sealable bag. Store in the fridge for up to 3 days, or you can freeze it.
Nutrition
Serving: 1serving (⅛th of a single layer pie crust) | Calories: 173kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 95mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan