9in Vegan Pie Crust Recipe for Perfect Plant-Based Pies

Creating the perfect vegan pie crust can sometimes feel like a daunting task, especially when you’re aiming for that ideal flaky, buttery texture without any animal products. Luckily, this 9-inch vegan pie crust recipe takes the guesswork out of the equation, offering a simple, reliable, and delicious base for all your favorite pies—be it savory or sweet.

Whether you’re a seasoned vegan baker or just exploring plant-based baking, this crust recipe will quickly become your go-to foundation for countless desserts and dishes.

Using common pantry staples and a quick method, this crust is wonderfully tender yet sturdy enough to hold any filling. You’ll love how easy it is to prepare and how versatile it is, making it perfect for everything from classic apple pies to savory pot pies.

Let’s dive into why this recipe is so special and how you can master it in your kitchen.

Why You’ll Love This Recipe

This vegan pie crust is a game-changer for several reasons. First, it uses simple, whole-food ingredients that you likely already have on hand—no need for specialty vegan butters or oils.

The crust is flaky, tender, and buttery, mimicking classic pie crusts without compromising on texture or taste.

It’s also incredibly versatile. Use it for fruit pies, custard tarts, quiches, or even savory pies.

The dough is easy to work with, rolling out smoothly without cracking or shrinking after baking. Plus, it’s freezer-friendly, so you can prepare it in advance and have it ready whenever pie cravings strike.

Finally, this recipe is perfect for anyone with dietary restrictions—free from dairy, eggs, and any animal-derived ingredients—making it a crowd-pleaser for vegans and non-vegans alike.

Ingredients

• 1 1/4 cups (160g) all-purpose flour – for a tender yet sturdy base
• 1/4 teaspoon salt – enhances flavor
• 1/2 cup (113g) vegan butter, cold and cubed – for flakiness and richness
• 3-4 tablespoons ice water – to bind the dough without warmth
• 1 teaspoon apple cider vinegar – helps tenderize the crust

Equipment

• Mixing bowl
• Pastry cutter or fork (or food processor)
• Rolling pin
• 9-inch pie dish
• Plastic wrap or beeswax wrap
• Measuring cups and spoons

Instructions

1. Mix dry ingredients. In a large mixing bowl, combine the all-purpose flour and salt. Stir well to distribute the salt evenly throughout the flour.
2. Cut in the vegan butter. Add the cold, cubed vegan butter to the flour mixture. Using a pastry cutter or fork (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
3. Add wet ingredients. Drizzle the apple cider vinegar over the mixture. Then, add 3 tablespoons of ice water and gently mix with a fork or your hands. Add the additional tablespoon of water only if needed, just until the dough starts to come together.
4. Form the dough. Gather the dough into a ball, then flatten into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling step is essential for a flaky crust.
5. Roll out the dough. Lightly flour your work surface and rolling pin. Roll the chilled dough into a 12-inch circle, about 1/8-inch thick, rotating as you go to maintain an even circle.
6. Transfer to pie dish. Carefully place the rolled dough into a 9-inch pie dish, gently pressing it into the edges. Trim any overhang, leaving about a 1-inch border, and fold under the edges. Crimp or flute the edges as desired.
7. Chill again. Refrigerate the crust-lined pie dish for 30 minutes before baking. This helps prevent shrinking.
8. Bake blind (if needed). For pre-baking, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 10 minutes or until golden.
9. Fill and bake. Use the crust for your favorite fillings, whether sweet like pumpkin or savory like a vegetable pot pie. Adjust baking times according to your filling recipe.

Tips & Variations

“Keep your ingredients as cold as possible to achieve that perfect flakiness!”

• Use coconut oil: Substitute vegan butter with solid coconut oil for a subtle tropical flavor and equally flaky texture.
• Gluten-free option: Swap all-purpose flour with a gluten-free baking blend, but be sure to add a teaspoon of xanthan gum to help bind the dough.
• Savory variations: Add 1 teaspoon of dried herbs such as rosemary or thyme to the flour for an aromatic crust perfect for quiches or pot pies.
• Sweet crust: For desserts, add 1 tablespoon of sugar to the dry ingredients for a slightly sweetened crust.
• Storage: Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This 9-inch vegan pie crust serves as a perfect base for a variety of delicious pies. For a classic dessert, try filling it with spiced apple or pumpkin filling.

If you prefer savory, it pairs wonderfully with vegetable pot pies or vegan quiches filled with mushrooms, spinach, and tofu-based custards.

Looking for inspiration? Check out our Breakfast Wellington Recipe for a savory brunch idea that could be adapted with this crust, or explore our Bread And Gravy Recipe to complement hearty meals.

For a fruity twist, you might enjoy the Brazil Nut Fruit Cake Recipe which benefits from a flaky crust.

Conclusion

Mastering a vegan pie crust doesn’t have to be complicated or require obscure ingredients. This easy 9-inch vegan pie crust recipe proves that with just a few staples and some simple techniques, you can create a flaky, delicious base for all your favorite pies.

Its versatility stands out, whether you’re baking desserts or savory dishes, making it an essential recipe in every vegan baker’s repertoire.

Take your plant-based baking to the next level by keeping this recipe handy. With practice, you’ll find the rhythm of mixing, chilling, and rolling out dough becomes second nature.

Plus, the ability to customize it with herbs or a touch of sweetness means you can tailor it perfectly to suit your pie’s filling. Happy baking!

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