Vegan pie crusts are a little bit tricky to make, but this recipe is the best out there. A No-Roll Vegan Pie Crust is an excellent alternative to traditional pie crust as you press the dough directly into the pie pan. It's easy, it's delicious, and it only takes 10 minutes to prepare! If you're vegan, dairy-free, or if you just want to eat healthier this Thanksgiving - this recipe is for you.
Ready to level up your plant-based kitchen game? Say hello to this no-roll vegan pie crust that's not just dairy-free but also egg-free. Yep, it's an all-inclusive party for vegans, vegetarians, and anyone with food allergies. The real MVP here? No extra flour is needed for rolling—just mix, press, and you're good to go!
Nail this foolproof vegan pie crust every single time by following the insider tips and tricks we've got for you in this post. Whether you're craving a classic vegan pumpkin pie for those cozy fall vibes or maybe even an apple pie, this versatile dough has got you covered. It's also a superstar for savory vegan pies, tarts, and quiches. So, what are you waiting for? Let's get baking! 🥧🌱
We use this recipe for quiches. For savory tarts, we actually like them less, flaky and manageable, but it's a matter of taste. To make tarts, we recommend our Vegan Empanada dough, which works wonderfully for savory tarts, like our Eggplant tart or Carrot savory tart.
🏅 Why this recipe is a winner
This no-roll vegan pie dough is your go-to for both sweet and savory pie adventures.
Think of a no-roll crust as the "fast food" of the pie world—minus the guilt. Skip the chill time, ditch the rolling pin, and go straight from mixing bowl to pie pan. It's the ultimate life hack for pie enthusiasts who are either time-crunched or just not in the mood for a kitchen scavenger hunt. Plus, this crust is a breeze to whip up, requiring minimal time and zero fuss.
When it comes to vegan pie-making, the right plant-based swaps are key. Trust me, not all dairy alternatives are created equal.
And forget about the rolling pins, stretching exercises, and parchment paper gymnastics. All you need to do is press that dough right into your baking pan and you're golden. 🥧🌱
Savory or Sweet Crust? you are good to go.
This flaky vegan pie crust can work for both sweet or savory pies because of its fantastic balanced flavors, which makes it a vegan pie crust recipe that everyone will enjoy.
We are using an equal amount of salt and sugar here, but it can be changed to suit your preferences or dietary needs.
You can add some more sugar or salt to adapt to your tasting or recipe needs. Adding only ½ teaspoon of either salt or sugar will turn the needle.
For savory pies, use more salt than sugar and vice-versa.
- All-purpose flour: Provides the structure for the crust, making it sturdy yet tender. If you're gluten-free, check out the notes for a suitable replacement.
- Cold cubed vegan butter (we like Earth Balance): Adds richness and flakiness to the crust. The cold temperature ensures the dough remains easy to work with.
- Salt: Enhances the flavor profile, making the crust more than just a bland base.
- Sugar: Offers a touch of sweetness, balancing out the savory elements and making the crust versatile for both sweet and savory pies.
- Ice Water: Helps bind the ingredients together without activating the gluten too much, resulting in a tender crust.
Quantities in the recipe card.
Step 1: Chill your ingredients
Ensure your vegan butter is in the freezer for at least 30 minutes before beginning.
I like placing a couple of ice cubes on the water I will use or simply leaving some ice cubes to thaw as I prepare the rest of the ingredients.
Step 2: Make the perfect vegan pie crust
Place the plastic spinner of the food processor inside it. If working by hand, use a large bowl (also chilled).
Mix the flour, sugar, and salt in a food processor using the plastic spinner; it works better for pastry.
Continue adding the butter, beginning with half of it and the ice water, and then rest after a couple of pulses. Do not overmix; it raises the temperature, and we want to keep the butter temperature.
Heads up: Feel free to ditch the food processor and go old-school by mixing everything by hand. But just so you know, using a food processor gives you that extra assurance that all ingredients are perfectly blended. Plus, it keeps your warm hands off the dough, preventing that vegan butter from turning into a melty mess and messing up the texture we're aiming for.
Grab a large bowl and start by mixing all the ingredients with a spatula, then switch to using your hands for that personal touch.
Alternatively, you can opt for a kitchen machine equipped with a dough hook, which mimics the hand-kneading action without adding any extra heat to your shortcrust pastry.
Whether you go for a food processor with a plastic spinner or a kitchen machine with a dough hook, both options let you focus on crafting the perfect crust without stressing over warming up the mixture. 🥧🌱
Step 3: Briefly knead with your hands
It is perfect when the mix looks crumbly inside the food processor. Knead the vegan dough for a few seconds to make it homogeneous, and make a ball.
Knead the ingredients in a bowl and shape a ball.
Step 4: Place in the fridge
Wrap the ball of pie dough in plastic wrap and pop it into the fridge to chill. Give it at least 60 minutes to get its chill on before diving into your pie-making extravaganza.
Allow the crust to chill in the refrigerator for one hour or up to three days.
When ready for use, allow the dough to rest on the counter for about 15 minutes before using it to make it simpler to handle. Note that this is unnecessary if you use this easy pie crust immediately after the minimum chilling time.
Step 5: Stretch the chilled vegan pie crust.
Directly stretch the dough into the pie pan with your hands. Ensuring the pie dough is evenly distributed, and there are no large clumps may turn out undercooked.
Step 6: Pinch with a fork.
Pinching the pie crust with a fork ensures that it is baked evenly. Both in the bottom corners and the edges.
Step 7: Bake
You may choose to pre-bake (blind bake) the dough or use it directly. It depends on the recipe you will be making. This dough doesn't need pre-baking for our Pumpkin pie, as the filling needs to be bake at the same temperature as this pie crust (350 F degrees - 175 C). So you can pour the mix directly.
What is your favorite vegan baked good to make for Thanksgiving? Let us know in the comments below, and we will share it on our website!
See below for more details on how to pre-bake (blind bake).
To make the perfect vegan pie crust read these tips specially put together for vegan bakers and their friends and family, so this vegan pie crust recipe delivers the best results every time.
Use plant milk
To make a dairy-free pie crust, use almond, cashew, and soy milk, as they tend to be thicker. Replace dairy vs. non-dairy milk is the easy part. It is a 1-1 conversion.
Use chilled ingredients
This ensures the crust keeps its consistency and that the sugar can mix evenly with the rest of the ingredients and don't fall out crumbly. This also applies to regular pie crust with butter and cow's milk.
Let it sit and chill before using
This way, the crust will become more stable and manageable.
Go easy on the kneading
If you overwork the pastry, the vegan pie crust will get tough.
If you accidentally overwork vegan pastry dough and it breaks apart, just add more chilled plant milk to bring it back together again (or some extra vegan butter).
Making the vegan pie crust Gluten-free
Replace the regular flour with a gluten-free flour blend; if you get a vegan baking mix, it will be even better. Some gluten-free mixes work better than others, just like regular flour mix. Look for one that clearly states that it is ideal for baking; we like Bob's mill.
Use a 1-1 ratio. I would also consider adding a flax egg, which you can make simply by adding one tablespoon of flax meal to three tablespoons of water, letting it sit, and making a gel in 5-10 minutes.
Use vegan butter
Instead of vegan butter, you could use margarine, coconut oil, or vegetable shortening. Vegan butter will taste better, be more buttery, be easier to roll and achieve a better consistency. We like using Earth Balance. Also, check the labeling of vegan butters; some explicitly say "ideal for baking or shortening."
This recipe makes one pie crust, the bottom one! Double the quantities if you plan to make a pie with a top crust. The quantity here in this recipe works well for a 10-inch (22 cm) tart or a 9-inch (25 cm) pie crust that is taller.
🥧 Blind Bake
Blind baking is a baking method to cook a pie crust without any filling inside, in case it is necessary for pies and tarts which's fillings don't need to be cooked.
The pre-bake is done by placing the pie dough on the pie pan, setting a piece of baking paper on top, and filling it with weight, such as raw rice or pulses, like lentils or beans.
Only cook the crust until it is lightly browned.
- Vegan Butters: you can use vegetable shortening or coconut oil, but in my experience, vegan butter such as earth balance works better and tastes better. You can also use regular butter if you are not following a vegan diet.
- Sugar: You can use white sugar to have a perfectly white dough; I use natural, organic sugar can, as the amount is minimal, and I can barely notice it is there. We want the dough to be golden drown once cooked. Don't we? Brown sugar contributes to that, but feel free to use regular sugar.
- Milk: All kinds of plant milk are welcomed and work well.
- Flour: you can use gluten-free flour. It will just be more crumbly. Here's a great guide on how to use Gluten-Free flours.
If you follow these tips, your vegan pie will be perfect every time! Use this great recipe to get creative with fillings to make sweet pies or a savory pie dish.
👨🏻🍳 To Roll or Not to roll
You can choose to roll out the dough between two pieces of parchment paper with a rolling pin or a clean wine bottle. The parchment paper prevents the dough from sticking to the counters or rolling pin.
Rolling the dough over the counter is also an option; just ensure you work on a lightly floured surface with a floured rolling pin. Use almond flour or gluten-free flour if you are making a GF flour version.
I recommend you try this quickly, as you want to keep the temperature low for as much time as possible. Once you have placed the shortening crust inside the pan, you may leave it in the fridge while you work on anything else before proceeding with your pie or tart recipe.
If you have an excess crust, you can store it in the fridge for up to 3 days. Maybe even more, but it just hasn't survived so many days, as you can use it for all pie sizes and tastes.
Make it a ball and use plastic wrap (cling foil) to keep it chilled.
Can you freeze it? YES! That's one of the things I love about this easy vegan pie crust; you can simply place the wrapped dough in the freezer for up to 6 months. When ready to use it, remember to leave it in the refrigerator overnight or for 8 hours. Do not use the microwave. The butter or shortening will melt.
Happy baking, friends!
📚 More DIY recipes
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Vegan Pie Crust (No-Roll)
- Choose the food processor's plastic spinner (not the blade, which works best with dough).
Make the Dough
- Combine dry ingredients. the flour, salt, and sugar in a food processor. Pulse briefly to combine.1 ¼ cups all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon brown sugar cane
- Add the cold vegan butter (or margarine) cubes with 2 tablespoons of ice water and turn on at a low speed.3.5 oz vegan butter, 2 tablespoons ice water
- Add the remaining butter through the shut and pulse until it is crumbly.
- Test the dough with your fingertips. If it holds together, it's ready. Add another 1 tablespoon of water if necessary. With 2 total tablespoons, mine is always spot-on; it's up to you.
- Knead. Take the dough out, knead it for a few seconds with your hands, and no more than 30 seconds because the heat from your hands may cause the vegan butter to melt.
Chill in the fridge
- Wrap. If it starts to get sticky, immediately wrap it with plastic wrap.
- Allow chilling for one hour or up to three days.
Stretch in pie pan and Bake
- Use. When you're ready to use the dough, let it sit on the counter for about 15 minutes to make it easier to handle.In case you are also using a top crust for your pie, I like to begin with the bottom crust and leave the second one in the fridge while I work on the first one on the pie pan if I'm making a double-crust pie.
- Simply drop the dough, without stretching it out on a plate or tray first, into the pie dish. It will most likely be crumbly at first, but it will soften and easily stretch in seconds.
- Continue to stretch until you have draped the entire dish with the dough. The pie plate does not need to be greased or dusted. Follow the video and drawing instructions for details on how to make it.
- Pinch. I also like to pinch the dough all over with a fork to ensure that the heat is distributed throughout it.
- Bake. Proceed with your pie recipe. Bake for 55-60 mins, or until it looks lightly golden brown. Turn off the oven and you can let it sit in the oven for 10 minutes with the door slightly open, ensuring your chosen mix sits and you have a fully cooked crust.
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