Easy Vegan Pie Crust (2024)

Published: Oct 6, 2020 · Modified: Jan 20, 2024 by Shane Martin · This post may contain affiliate links.

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This Vegan Pie Crust is tender and so easy to make. Made in 1 bowl with only 4 ingredients and ready in about 15 minutes. Perfect for sweet or savory pies.

Pies are my favorite holiday dessert. And, to make a good pie you need a good pie crust. But, trying to find a recipe for vegan pie crust that doesn’t contain oil, fake butter, or tons of instructions is almost impossible. At least one that doesn’t suck!

All we want is something simple, healthy, and tasty. Right? Well, here you go! This vegan pie crust recipe is perfect! No oil. No fake butter. And, no complicated process. Just a simple, but classic, pie crust that will make your baking dreams come true.

Ingredients You’ll Need To Make Vegan Pie Crust

This vegan pie crust is perfect for both savory and sweet pies. And, this vegan pie crust recipe is simple, essentially fool-proof, and uses ingredients that are just sitting in your pantry.

Flour: A combination of almond flour, organic unbleached flour, and tapioca flour. You could sub whole wheat pastry flour if you wish.
Sweetener: Pure maple syrup. If you are making a savory pie you can omit this ingredient.
Cold Water

How To Make Vegan Pie Crust

This vegan pie crust recipe could not be more simple. You only need 4 ingredients and it comes together in about 10-15 minutes. Be sure and place it in the fridge 15-30 minutes before you’re ready to use it. This will help your pie crust to be more tender and add a little flakiness.

Mix Flours: Add all the flour to a mixing bowl andwhiskto combine.
Add Water: Pour in ¼ cup of the water along with themaple syrup(if using). Use a wooden spoon or rubber spatula and gently stir until everything is mixed together. Slowly add the next 2 tablespoon of water until you get the right consistency. The dough should be damp but not sticky. Finish by rolling the dough into a ball.
Roll Out The Dough: Form the dough into a disc shape and place it on a lightly floured surface or piece ofparchment paper. Roll out the dough until it’s wide enough to cover your pie dish.
Transfer Dough To Pie Plate: Gently place the dough into the pie die dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.

That’s it! Simple, huh? Use this easy vegan pie crust to make my famous Vegan Pumpkin Pie. No one will believe it’s not only vegan but healthy as well.

Helpful Tips For A Great Vegan Pie Crust

Follow these helpful suggestions to ensure you have a great pie crust every time.

Measure your ingredients.

If you don’t have afood scale…GET ONE! When it comes to baking desserts and pastries, especially pie crusts, I’ve learned that measuring is much more reliable thanmeasuring cups. A cheap one works just fine.

Chill your ingredients.

Place your ingredients in the freezer for a few minutes before you start making the dough. Cold ingredients work better when it comes to making pie crust. Trust me.

Add water slowly.

Once you’ve added the initial ¼ cup of water add the remaining (cold) water 1 tablespoon at a time until you get your consistency. Use just enough water until it comes together.

Save the leftover pieces.

Once you’ve trimmed the vegan pie crust you can use the leftover trimmings to repair any holes or tears in the dough.

Don’t worry about making it perfect.

As you can see from the photos mine is not perfect. But, in case you’re interested,HEREis a really greatarticlefor making all those cool little edge designs.

Can I make this vegan pie crust gluten-free? Yes, absolutely. Simply replace the whole wheat flour with gluten-free baking flour or gluten free oat flour.

How do I freeze vegan pie crust? I always like have a pie crust ready so this is a great option. And, it’s super easy. All you have to do is make the dough, fit it to the pie dish, and place it in a freezer bag. Let it thaw overnight in the fridge when you’re ready to bake.

This recipe is a great make-ahead option as you can store it in the fridge from 30 minutes to overnight. When you’re ready to use just take it out of the fridge, fill it, and bake.

More Vegan How Tos

Homemade Vegan Buttermilk
How To Make Almond Butter
How To Make Oat Milk
Homemade Pecan Butter

NOTE: This is not one of my original recipes. This pie crust was inspired by one of my favorite vegan food bloggers, Lori Rasmussen at My Quiet Kitchen. The most noticeable differences are I use maple syrup instead of sugar. And, I prefer organic unbleached flour instead of rice flour. Rice flour and I have just never gotten along all that well.

Easy Vegan Pie Crust

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Ingredients

Scale

1 ½cups almond flour (144 g)
½cup organic unbleached flour (63 g)
½cup tapioca flour (60 g)
Pinch of salt
2Tbsp maple syrup (omit for savory pies)
¼ cup+2 Tbspwater

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Instructions

Add thealmond flour, organic unbleached flour (may sub whole wheat pastry flour), tapioca flour, and salt to a mixing bowl and whiskto combine.
Add ¼ cup of water and the maple syrup(if using). Use a rubber spatula or wooden spoon to stir until everything is combined. Slowly add the next 2 tablespoon of water and mix until you reach the right consistency. If the dough still seems a little dry add 1 tsp. of water at a time. You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon until you need to use your hands to finish the dough and shape it into a ball.
Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Cover the dough with another piece of parchment paper and roll it out until it’s wide enough to cover your pie dish.
Gently lift the dough and place it into the pie dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.
Use right away or place in the fridge until you’re ready to use it. Simply double the recipe if you have a recipe that calls for two pie crusts.

Equipment

Notes

This is not one of my original recipes. This pie crust was inspired by one of my favorite vegan food bloggers, Lori Rasmussen at My Quiet Kitchen.

Make this recipe gluten free by replacing the wheat flour with gluten free baking flour or fine oat flour.

If you wish to freeze the pie crust simply prepare it according to the recipe, place it in a freezer bag, and store it in the freezer. It will keep for several months.

Nutrition info is for one slice of the pie crust.

Nutrition

Serving Size:
Calories: 161
Sugar: 3.8 g
Sodium: 1.6 mg
Fat: 3.9 g
Carbohydrates: 13 g
Fiber: 1.6 g
Protein: 4 g
Cholesterol: 0 mg