8 Inch Vegan Pie Crust Recipe for Perfect Plant-Based Pies

Creating the perfect vegan pie crust can sometimes feel like a challenge, especially when you want that flaky, buttery texture without any animal products. Whether you’re preparing a savory quiche or a sweet fruit pie, having a reliable, easy-to-make vegan pie crust recipe in your arsenal is a game changer.

This 8 inch vegan pie crust recipe is designed to be simple, foolproof, and versatile, making it suitable for all your baking adventures. It uses common pantry staples and a plant-based fat that mimics the richness of traditional butter, resulting in a tender, flaky crust that holds up beautifully to any filling.

In this post, I’ll walk you through why this recipe stands out, the precise ingredients and equipment you’ll need, detailed step-by-step instructions, plus tips for customizing the crust. If you’re ready to impress your family and friends with a vegan pie crust that tastes just as delicious as any classic version, keep reading!

Why You’ll Love This Recipe

This 8 inch vegan pie crust recipe is loved because it delivers the perfect balance of flakiness and tenderness without any animal ingredients. It’s made with simple, wholesome ingredients that you likely already have at home, such as all-purpose flour, coconut oil, and a touch of apple cider vinegar to help with the dough’s elasticity.

Unlike some vegan crusts that can be crumbly or tough, this one rolls out easily and bakes up with a golden, crispy edge. The recipe is also highly adaptable—whether you want a neutral base for savory pies or a slightly sweet crust for desserts, you can tweak the fat or add spices to suit your needs.

Plus, this crust freezes well, making it easy to prepare ahead of time for quick meals or last-minute gatherings. It’s a perfect foundation to bring your favorite fillings to life, from classic pumpkin to hearty vegetable pot pies.

Ingredients

• 1 1/4 cups (150g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (60ml) refined coconut oil, solid (or vegan butter alternative)
• 3-4 tablespoons ice-cold water
• 1 teaspoon apple cider vinegar
• Optional: 1 teaspoon sugar (for sweet pies)

Equipment

• Mixing bowl
• Pastry cutter or fork (for cutting in the fat)
• Rolling pin
• 8 inch pie dish
• Plastic wrap or reusable silicone wrap
• Measuring cups and spoons

Instructions

1. Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar (if using) until evenly mixed.
2. Cut in the coconut oil: Add the solid coconut oil to the bowl. Using a pastry cutter or fork, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This step is crucial for a flaky crust.
3. Add the wet ingredients: Mix the apple cider vinegar into 3 tablespoons of ice-cold water. Gradually pour the mixture into the flour and fat crumbs, stirring gently with a fork until the dough starts to come together. Add the remaining tablespoon of water if necessary, but avoid making the dough too wet.
4. Form the dough ball: Using your hands, gently bring the dough together into a smooth ball. Be careful not to overwork it to keep the crust tender.
5. Chill the dough: Flatten the dough ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the fat.
6. Roll out the dough: Lightly flour your surface and rolling pin. Roll the chilled dough into a 12-inch circle, about 1/8 inch thick. If the dough cracks, simply patch it with your fingers.
7. Transfer to pie dish: Carefully lift the rolled dough and place it into your 8 inch pie dish. Gently press the dough into the edges and trim any excess with a knife or kitchen scissors.
8. Crimp the edges: Fold the edges under and crimp with your fingers or a fork to create a decorative border.
9. Blind bake (if needed): For pies requiring a pre-baked crust, line the pie shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, remove weights and parchment, then bake another 5-7 minutes until golden. Otherwise, fill and bake according to your pie recipe.

Tips & Variations

Tip: Keep all ingredients cold to ensure a flaky crust. Warm fats result in a tougher dough.

Variation: Substitute olive oil for coconut oil for a more savory crust, or use vegan butter for a richer flavor.

Tip: If your dough cracks while rolling, patch with a little water and press gently to seal.

Variation: Add herbs like rosemary or thyme for a savory twist, perfect for quiches or vegetable pies.

Nutrition Facts

Serving Suggestions

This vegan pie crust is incredibly versatile and pairs beautifully with both sweet and savory fillings. For a classic dessert, try filling it with fresh berries or a Winkel 43 Apple Pie Recipe to impress your guests.

For a savory option, this crust makes a perfect base for a vegetable pot pie or a vegan quiche loaded with your favorite seasonal veggies. Pair it with a fresh green salad or a tangy vegan gravy like the one in our Bread And Gravy Recipe for a comforting meal.

If you’re looking to expand your vegan baking repertoire, check out our 50 Cupcake Recipes for delicious plant-based treats that complement any pie dessert.

Conclusion

Mastering a vegan pie crust is an essential skill for any plant-based baker, and this 8 inch vegan pie crust recipe offers an easy, reliable way to achieve that flaky, tender texture everyone loves. With minimal ingredients and straightforward steps, it’s perfect for beginners and seasoned bakers alike.

Whether you’re crafting a sweet dessert pie or a savory meal centerpiece, this crust will hold up beautifully while providing a buttery, satisfying flavor without any animal products. Don’t hesitate to experiment with different fats and flavorings to make it your own.

Give this recipe a try and enjoy the delicious results that will have everyone asking for seconds!

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