So I hear you like pie, but you need the best vegan pie crust recipe, well lucky for you I got one! My easy flakey vegan pie crust is probably the only recipe you’ll need. Not only is it super easy to make, but it also has a few ingredients, and works with any type of pie filling you can imagine. This easy flakey vegan pie crust will definitely give your fillings a good balance of savory and sweet. Trust me, you’re not gonna need store-bought crust ever again. 

Top tips for easy flakey vegan pie crust:

• Measure out all the ingredients before starting. 
• Keep vegan butter cold. Before starting, I like to cut the butter into cubes and place them into the freezer. Why? Well, vegan butter isn’t the same as regular butter, for obvious reasons. So depending on the brand you are using, the butter can get soft quickly. To prevent this, I like to have the butter EXTRA cold, almost frozen. The brand I prefer using for pie crusts is Earth Balance Buttery Sticks.
• Using a food processor. Now, I know what you’re thinking, that using a food processor is cheating and isn’t the “authentic” way to make pie crusts. But honestly, if you’re not making pie for a living and are not experienced, making it by hand will be difficult. A food processor is quicker, easier, and will keep all the ingredients cold. If you don’t have a food processor, you can also use a pastry blender. It is a little bit more work, but it will get the job done. 

• Using ice-cold water. As I mentioned above, using ice water will not only bring the dough together but also keeps the dough cold. What I like to do is fill up a measuring cup with water and add a few ice cubes. Then I can just scoop out the amount of water I need for the dough. 
• Adding enough hydration. A common mistake that some people make is either over-hydrating or under hydrating the dough. So how do we know if we’re adding enough water to our dough? When adding the cold water to the dough, I would do it a tablespoon at a time, and keep adding and pulsing the ingredients together until you start seeing it clump up together. Then take a piece of dough and squeeze it between your fingers. If it holds together nicely, it should be well hydrated. If it’s too wet, that means it’s over hydrated, and if it doesn’t come together at all, it needs more water.
• Chill your dough multiple times! Chilling the dough in the fridge does a couple of things. It helps relax the gluten, which then helps the crust from shrinking when you bake it. And it also keeps the butter in the dough cold, so when you bake, it melts and created flakey pockets in the crust. Please do not skip these steps!

• If your dough is too hard to roll out, allow it to sit out at room temp before rolling it. If you force your dough to roll out when it is too firm, it can cause cracking. This will make it difficult and can easily tear as you try to place the dough into your pie pan.
• Roll and turn. When you roll, you want to roll from the center and outwards. After each roll, turn the dough and repeat. What does turning the dough do? It helps prevent the dough from sticking to the work surface, and it will also keep the dough in an even circle shape. 
• Add flour if needed. If you live in a warmer climate or if you see your dough starting to stick to the work surface, you want to add more flour underneath it. Then continue to roll and turn.
• Your crust should be at least 3-4 inches larger than your pie pan. To measure this, simply take your pie pan and face it down towards your crust. Measure the amount of excess dough from your pie plate.
• Place dough into the prepared pan and trim away excess overhang. Have a hard time transferring the dough to the pie plate? Use your rolling pin! Take the top of your dough, and while carefully turning your rolling pin, have the dough wrap around your rolling pin. Then unwrap over your pie pan. Trim the excess overhang with kitchen shears or a paring knife. Leave about an inch or inch and a half of overhang left, so you can fold it under the edge of the pie pan. 
• How to store? If you’re not ready to bake, you can freeze the dough. Double wrap in plastic wrap and place in a freezer-safe Ziploc bag or airtight container. It’ll last about 3 months! Remember to let your dough warm to almost room temperature before rolling out.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!

Try this pie crust recipe with these fillings:

• Pumpkin Pie
• Mushroom and Spinach Artichoke Galette
• Maple Bourbon Pecan Pie

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• Author: Floured Frame
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 1 pie crust 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

My Vegan Flakey Pie Crust is probably the only recipe you’ll need. Not only is it super easy to make, but it also has a few ingredients, and works with any type of pie filling you can imagine. This buttery pie crust will definitely give your fillings a good balance of savory and sweet. Trust me, you’re not gonna need store-bought crust every again. 

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Ingredients

Scale 1x2x3x

• 2 sticks (16 tablespoons/224g) – vegan butter, I used Earth Balance
• 2 ½ cups (320g) – all-purpose flour
• 1/4 cup (50g) – granulated sugar
• 1 teaspoon – salt 
• 7–10 tablespoons – ice-cold water

Equipment:

• Food processor https://amzn.to/399BJCT or pastry blender https://amzn.to/3kZeFZU
• 8–9 inch pie pan 
• Large baking sheet pan
• Fork
• Paring knife or kitchen shears

Cook Mode Prevent your screen from going dark

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Instructions

1. Before starting, cut the butter into cubes and set it in the freezer for 15 minutes. Then, in a measuring cup combine some ice and water. You’ll need enough ice water so you can measure out 6-7 tablespoons from it.
2. In the bowl of the food processor, add flour, sugar, and salt. Pulse a couple of times to combine.
3. When the butter is frozen, add it into the food processor with the dry ingredients. Pulse until you get pea-size pieces of butter. 
4. Next, add in a couple of tablespoons of ice-cold water at a time, and keep pulse until it starts to clump together. I used 9 tablespoons of water. (See notes)
5. Once the dough starts to clump together, stop there. Don’t pulse any further or you’ll start working the gluten. Transfer the dough to a work surface, and lightly knead with your hands until you get a cohesive dough. 
6. Shape the dough into a 1-inch disk and wrap it in saran wrap or place it into a reusable zip bag. Place it in the fridge to chill and rest for an hour or two.
7. After an hour or two, remove the dough from the fridge. If the dough seems too hard to roll out, allow it to warm up at room temperature for 10-15 minutes. (See notes)
8. Before you start rolling, liberally dust your work surface with flour. Also, add flour to the top of the dough and your rolling pin. Roll your dough by starting from the center and outwards, turning the dough after each roll. This will help prevent your dough from sticking. Occasionally add more flour underneath the dough, so it doesn’t stick to the work surface. (See notes)
9. The dough should be around ¼ inch thick and at least 3-4 inches larger than your pie pan.
10. Gently lift the pie crust from the work surface by wrapping it onto the rolling pin. Starting from one end to the other end.
11. Transfer and gently unwrap the pie crust over the pie pan. Let dough gently drop into the bottom and sides of the pan. Smooth out any wrinkles with your fingertips.
12. Place the pan with the crust, in the fridge and allow it to rest for 15 minutes. Best to place it on top of a large rimmed baking sheet for easy transfer.
13. After, 15 minutes, take a pair of kitchen shears or a paring knife and trim the excess crust hanging over. Leaving about 1 1/2-inches of the crust hanging from the edge.
14. Fold the edge under itself so that it’s flushed to the edge of your pie plate. Crimp it with either your fingers or the tines of a fork. Chill in the fridge for 30 minutes to an hour. 
15. From here, you can either blind bake it or bake it along with the filling. Please follow the directions from the pie recipe you are going to use to fill this pie crust. 

To blind bake:

1. While your crust is chilling in the fridge, preheat the oven to 400° Fahrenheit.
2. When the dough is cold, use a fork to prick the bottom of the crust. Place a piece of parchment over the crust and cover the bottom with the dry beans or rice. Place the pie pan onto a large rimmed baking sheet. (See notes)
3. Bake the crust for 12 minutes. After 12 minutes, carefully remove the pie crust and gently and carefully remove the parchment paper and pie weights. 
4. Place the crust back into the oven to bake for another 10 minutes. Remove from the oven. The crust should be dried out and starting to brown, allow the crust to cool to room temp before adding in the filling. 

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Notes

• Adding a couple of tablespoons of water at a time will help you gauge how much water you will need. Sometimes you will need less, sometimes you will need more. This will also depend on the brand of flour you are using. Remember you can only add, and not subtract. So always start with a little at a time. 
• If you try to roll out the dough while very hard, it could cause cracking.
• Turning the dough as you roll, will not only keep your crust from sticking to the working surface but will also help keep the crust in a more uniform circle.
• Whats with the multiple chill time? Chilling the dough in the fridge does a couple of things. It helps relax the gluten, which then helps the crust from shrinking when you bake it. And it also keeps the butter in the dough cold, so when you bake, it melts and created flakey pockets in the crust. Please do not skip these steps! 

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