As the name suggests, this is honestly the butteriest, flakiest vegan pie crust I’ve tasted. This crust is super flaky, yet not too hard or crispy. The bottom doesn’t get soggy at all, but stays crisp even with fillings that tend to be on the runnier side.
vegan pie crust ingredients
This recipe is fairly simple and you only need a handful of ingredients to make it! You’ll need the following:
- All-purpose flour
- Salted Vegan Butter, I’m using Earth Balance
- Vegan Buttermilk, this is almond milk mixed with vinegar
- Baking Powder
- Granulated Sugar, this is optional!
- Ice Water
A few secret ingredients
The first secret ingredient:
Lots of very cold vegan butter.
For those not familiar, vegan butter is usually made from a combination of vegetable oils. In this recipe, I’m using Earth Balance, which is my go-to vegan butter since it’s found at most grocery stores.
The second secret ingredient:
The second is a tablespoon or two of non-dairy buttermilk.
To make non-dairy buttermilk, combine almond milk with a teaspoon of apple cider vinegar. You can let this sit and curdle at room temperature for about 10 minutes before adding it to the recipe.
- Food Processor: to create the dough without melting the butter with our hands
- Plastic Wrap: to refrigerate the dough
- Rolling Pin: to roll it out
how to make the vegan pie crust
I use a food processor to combine all the ingredients quickly, so the butter remains cold and solidified.
You could also use a pastry cutter if you don’t have a food processor.
The key is to work quickly and to not over mix your butter and flour mixture.
After pulsing the butter and dry ingredients together the dough should still have large visible chunks of butter in it.
And after adding in the ice cold water and buttermilk, the dough should come together very easily into a ball.
Before using the dough and rolling it out, it should be chilled in the fridge for at least 30 minutes.
This allows the butter to re-solidify, making for a crispier and flakier crust.
Wrap the balls or disks of dough in plastic wrap before transferring them to the fridge.
Rolling Out the Dough
When you’re ready to roll out the dough, let it rest for about 5 minutes a room temperature.
This allows it to roll easier without cracking.
I recommend rolling the dough out on parchment paper or a floured surface to avoid sticking to the counter.
With parchment paper, you can easily flip the dough upside down into your pie pan, plus it makes for super easy clean up!
To get a crispy, buttery bottom, poke holes in a radial pattern on the bottom of the crust.
Bake the crust according to your recipe’s specific instructions.
Some recipes may call for blind baking, or pre-baking the crust.
These poked holes should help the dough from rising on the bottom, but you could add some additional pie weights to help prevent unwanted rising.
flaky vegan crust
This crust is so delicious I had to keep myself from eating all the edges off this pie before snapping some photos! I’ll confess… I’m a huge offender when it comes to tearing off and eating just the crust on pies that are sitting on the counter.
Recipes to use this crust in:
Did you make this vegan pie crust recipe?
I’d love to know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below!
Buttery and Flaky Vegan Pie Crust
Y'all. Hands down the flakiest, most decadent vegan pie crust I've ever had.
- 2 ¼ cups Unbleached All-Purpose Flour (or Pastry Flour Blend)
- 1/4 teaspoon salt (omit if using salted butter)
- 1/4 teaspoon baking powder
- 2 teaspoons sugar (optional)
- ¾ cup + 1 tablespoons cold vegan butter, cut into ½ in cubes (I freeze mine for 30 minutes prior)
- 1.5 tablespoon vegan buttermilk 1 tbsp non-dairy milk to 1 tsp of apple cider vinegar, let curdle for 10 minutes (optional but highly recommended)
- 4 to 6 tablespoons ice water
- Add the flour, salt, baking powder, and sugar to a food processor. Pulse to combine.
- Add in the cold butter cubes and the vegan buttermilk. Pulse until the mixture resembles an uneven crumble (about 15 pulses). There should still be some larger chunks of butter visible.
- Add in 4 tablespoons of the ice water. Pulse until the dough is just combined. You should be able to squeeze the dough into a ball easily. If needed, add up to 2 more tablespoons of ice water.
- Transfer the dough onto a cutting board or parchment lined surface and flatten into two disks about 4-5" in diameter. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes. *
- After the dough has chilled, remove the dough from the fridge and let it rest at room temperature for 5 minutes.
- On a lightly floured surface or parchment paper, roll each disk of dough into a 12" circle. Carefully transfer the dough into the pie pan. Crimp the edges as desired. **
- Keep the dough in the refrigerator while preparing the filling.
- Bake according the recipe's instructions.
*Chilling is important for the butter to firm back up and for the gluten to relax.
** The edges of the crust should extend to the outer edge of the pan, as the dough will shrink slightly when baked.
Nutrition Information:Yield: 2 Serving Size: 1 crust
Amount Per Serving: Calories: 1124
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