Easy Vegan Pie Crust Recipes

Easy Vegan Pie Crust Recipes: We Got Options

As a normal person, I have eaten a lot of pie in my life, but never vegan pie or vegan pie crust for that matter.  I think of it as research for my career.

Vegan Pie Crust Recipes

Before I switched to my vegetarian diet, I didn’t have a care in the world when it came to food. I ate pretty much anything. Now that I’m vegetarian I almost have to vet what I eat through a screening process before I can take my first bite. It is a bit easier for me because food is my life, but what about people that are trying to eat a little better but don’t know much about food? I bet being on a diet would probably suck!

I  want to help people with this! Its time I use my skills for good rather than just making restaurants and hotels money.

When it comes to pie the crust is the part that vegans always get left out because most people use butter in the dough. Yes, butter does provide mountains of flavor when it comes to EVERYTHING!! But we are past that now.

When it comes to Vegan Pie Crust, we have a few different options. I consider this a personal victory because vegans don’t usually have options when it comes to dining with the rest of society. Nowadays, we have products like vegan butter, vegetable shortening, and coconut oil to make things happen.

These different types of vegan fats open up a few different options when it comes to pie crusts. Before I share a few recipes with you guys. I want to talk about some must-know information when it comes to making pie dough in general.

What to know about Vegan Pie Crust

First and foremost, all of our vegan fats have their pros and cons. Right? Nothing is perfect in the food world. Let me go down the list so you can pick the right ingredients and the right recipe later on.

Vegan Butter

This product replicates regular butter the best when it comes to flavor. It is also easy to work with than some of the other alternatives, so that is a plus in my book. When it comes to desserts, the easier the better! Here’s the catch, vegan butter is very inconsistent among different brands. One brand may be solid, the next is spreadable. One brand may have low moisture content the other maybe twice as much. Vegan butter is also the most expensive option.

Vegan Pie Crust Recipes

Vegetable Shortening

In my opinion, vegetable shortening is the easiest to work with. The problem is, is that it has virtually no flavor. Its almost just used to keep the dough together, other than that it doesn’t really bring anything to the plate. Since vegetable shortening is literally fat, it is a consistent product across the board so that is definitely a plus. This product costs less than vegan butter, but again your sacrificing flavor for cost at this point.

Coconut Oil

If you are a beginner, I wouldn’t recommend using coconut oil. It’s pretty difficult to work with. It just melts so dang quick. It would be easier if you had a walk-in freezer to make your coconut oil pie crusts. To get around its state volatility you have to segment the recipe to make sure everything is cold. I can’t really comment on the price because you can find some cheap refined coconut oil or more expensive coconut oil. I will say though, regular coconut oil tastes like straight coconut so your filling with has to compliment that.

Measurements

When it comes to these recipes, well baking recipes in general? It is really beneficial to measure ingredients by weight. Most of my recipes are in metric grams anyways but I tend to transfer them for ease. Keep in mind that a 20 dollar kitchen scale is worth way more when it comes to flavor.

Tools and Ingredients

Pie dough is brought together by cold temperatures. Mainly, how cold the fat is. Everything the fat touches brings it closer to the warmer temperature. If the fat gets to warm, then the dough will not work. With that being said, you will need to make sure that all tools and ingredients are as cold as possible. When you start these recipes, you are on a time table.  Once your dough is together and looking nice, don’t jump the gun!! Wrap the dough up and chill it for a couple of hours at least. Trust me on this, if you don’t you may end up wasting your time.

Flaky or Flake Factor

This ties in with keeping your ingredients as cold as possible. The pie crust gets Flaky when pockets of butter and water are pressed together in the dough, rolled out, then baked.  The heat from the oven melts the butter revealing these flaky layers in the process.

This also ties me into another point. Adding water is your best friend and enemy. Add small amounts of water at a time until your dough is just right. Too much creates steam in the oven, and not enough creates a hard dough which will break.

Tools You Will Need

  • Digital scale
  • Mixing bowl
  • Fork
  • Offset spatula
  • Pie dish
  • Plastic wrap
  • Towels

Vegan Pie Crust ( Vegan Butter)

Prep Time: 30 Minutes

  • 2 cups (240 grams) All-Purpose Flour
  • ¼  tsp (1.25 ml) Salt
  • ¼  tsp  (1.25 ml) Sugar
  • ¾  cup (170 grams) Vegan Butter  Diced & Chilled
  • 4–8 tbsp (60–120 ml) Ice Water
Vegan Pie Crust Recipes
  1. Mix flour, salt, and sugar thoroughly in a mixing bowl.
  2. Using the fork, Cut the chilled butter into the dry mix until is in small pieces. Essentially, this means to smash the butter into the flour mixture using the fork.
  3. Start adding the ice-cold water and ounce at a time. This may seem tedious but it will make sure you end up with the right amount of water. The dough should be crumbly but not sticky. The dough should be able to hold together.
  4. Now let’s form our dough and chill it. First things first, lay a long sheet of plastic down on the counter. Now add the dough crumbles to the center of the wrap and wrap tightly. There shouldn’t be any air pockets, the dough should be one piece now. Place dough in the fridge and chill for at least an hour.
  5. Remove dough and start to roll it out. Depending on the size batch you made, you may have to split the dough into smaller pieces. You want to roll the dough out twice the size of your dish. It may seem excessive but you want to make sure it will cover and go up the edges. Don’t worry, we can re-roll the dough.
  6. Grease your baking dish then transfer the dough sheet. This is the time for your spatula! You want to gently press the sheet to fit with the pan, don’t press hard. You are just forming the dough to the walls not against them. Remove excess dough from outside of the rim of the dish.
  7. Fold any remaining dough underneath itself creating a nice uniform edge. Pinch the edge around the dish to prevent it from fluffing out. Using a clean fork, dock the bottom of the crust. This simply means poke holes in the crust to prevent rising during the baking process.
  8. Freeze until ready to use. Congrats on your Vegan Pie Dough!! 

Easy Vegan Pie Crust ( Vegetable Shortening)

Prep Time: 30 Minutes

  • 1-¼  Cups (182 grams)  All-Purpose Flour
  • ½ tsp (2.5ml)             Sugar
  • ⅓ cup (64 grams)Vegetable shortening  Diced & Frozen
  • 3-5 Tbsp(45-75 ml)       Ice water
Vegan Pie Crust Recipes
  1. In a mixing bowl, combine the flour and sugar a mix thoroughly.
  2. Next, Cut the vegetable shortening into the flour mixture. This means to smash the shortening into the flour/sugar until the fat is in small bead sized pieces.
  3. Start adding the ice-cold water and ounce at a time. This may seem tedious but it will make sure you end up with the right amount of water. The dough should be crumbly but not sticky. The dough should be able to hold together.
  4. Now let’s form our dough and chill it. First things first, lay a long sheet of plastic down on the counter. Now add the dough crumbles to the center of the wrap and wrap tightly. There shouldn’t be any air pockets, the dough should be one piece now. Place dough in the fridge and chill for at least an hour.
  5. Remove dough and start to roll it out. Depending on the size batch you made, you may have to split the dough into smaller pieces. You want to roll the dough out twice the size of your dish. It may seem excessive but you want to make sure it will cover and go up the edges. Don’t worry, we can re-roll the dough.
  6. Grease your baking dish then transfer the dough sheet. This is the time for your spatula! You want to gently press the sheet to fit with the pan, don’t press hard. You are just forming the dough to the walls not against them. Remove excess dough from outside of the rim of the dish.
  7. Fold any remaining dough underneath itself creating a nice uniform edge. Pinch the edge around the dish to prevent it from fluffing out. Using a clean fork, dock the bottom of the crust. This simply means poke holes in the crust to prevent rising during the baking process.
  8. Freeze until ready to use. Congrats on your Vegan Pie Dough!!

Vegan Pie Crust (Coconut Oil)

Prep Time: 15 Minutes 

  • 1 ¼ Cups (177g) All-Purpose Flour
  • 5 Tbsp + 1 tsp (60 grams) Coconut Oil(Frozen)
  • ½ tsp (2.5ml)Salt
  • 1 Tbs + 1 tsp (14 grams)Sugar
  • 4-5 Tbsp (60-75 ml)  Ice Water

*Be sure to freeze these ingredients and tools except water. Ice water will do.

Vegan Pie Crust Recipes
  1. In a food processor combine salt, sugar, and flour and pulse together.
  2. Add coconut oil (must be solid) into the flour mixture and pulse until the mixture is crumbly.
  3. Start adding the ice-cold water and ounce at a time. This may seem tedious but it will make sure you end up with the right amount of water. The dough should be crumbly but not sticky. The dough should be able to hold together.
  4. Remove dough from the food processor, and transfer onto a floured surface. At this stage, this dough is very volatile, if it gets too hot it will break. Then you have to start over. I recommend wrapping in plastic wrap and then placing it in the fridge to chill for at least 1 hour.
  5. Remove dough and start to roll it out. Depending on the size batch you made, you may have to split the dough into smaller pieces. You want to roll the dough out twice the size of your dish. It may seem excessive but you want to make sure it will cover and go up the edges. Don’t worry, we can re-roll the dough.
  6. Grease your baking dish then transfer the dough sheet. This is the time for your spatula! You want to gently press the sheet to fit with the pan, don’t press hard. You are just forming the dough to the walls not against them. Remove excess dough from outside of the rim of the dish.
  7. Fold any remaining dough underneath itself creating a nice uniform edge. Pinch the edge around the dish to prevent it from fluffing out. Using a clean fork, dock the bottom of the crust. This simply means poke holes in the crust to prevent rising during the baking process.
  8. Freeze until ready to use. Congrats on your Vegan Pie Dough!!

Leave a Comment