Description
This flaky vegan pie crust recipe provides a perfect plant-based alternative to traditional pie crusts. Made with chilled vegan butter and a simple vegan buttermilk, it produces a tender, flaky crust ideal for both sweet and savory pies. Whether you prefer to use a food processor or make it by hand, this crust is easy to prepare, freezes well, and can be blind-baked or topped with your favorite filling before baking.
Ingredients
Scale
Vegan Buttermilk
- 80 ml non-dairy milk (chilled)
- 1 teaspoon apple cider vinegar
Pie Crust
- 320 g plain flour
- 235 g vegan block butter (chilled, cut into cubes)
- 1 teaspoon sea salt
For Glazing (optional)
- 2 tablespoons vegan butter (melted)
- 1 tablespoon granulated sugar (optional)
Instructions
- Make the vegan buttermilk: Combine the chilled non-dairy milk and apple cider vinegar in a bowl. Place it in the freezer for 10-15 minutes until icy cold to mimic buttermilk’s tang and aid in creating a tender crust.
- Prepare the pie tin: Lightly grease a 9-inch pie tin with oil or vegan butter, dust with flour, and tap out excess. Optionally, line the base with parchment paper to prevent sticking.
- Mix flour and salt: Add the plain flour and sea salt into a food processor and pulse for about a minute to combine evenly. If making by hand, mix the flour and salt thoroughly in a large bowl.
- Add vegan butter: Add the chilled cubed vegan butter to the food processor and pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining. When making by hand, rub the chilled butter cubes into the flour mixture using fingertips until a crumbly texture forms, leaving some lumps for flakiness.
- Incorporate vegan buttermilk: Slowly pour the ice-cold vegan buttermilk into the food processor while pulsing quickly for 5-10 seconds to bring the dough together without overmixing. If making by hand, add the buttermilk in two parts and gently bring the dough together using your hands. Add a bit more flour if the dough feels too wet but avoid overworking.
- Shape and chill dough: Turn the dough onto a floured surface and gently form it into discs—either one large disc for a single crust or two discs if making a double crust. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest and chill.
- Preheat the oven: Preheat your oven to 190°C fan (374°F) or 210°C conventional (410°F). Place an aluminum baking tray or sheet inside to preheat as well.
- Roll out the dough: Remove the dough from the fridge and let it sit at room temperature for 5 minutes. Lightly flour your surface and rolling pin, then roll the dough to approximately 1/8 inch thickness. Fold and roll the dough 4 times to build layers, dusting lightly with flour as needed. Roll out finally to a size slightly larger than your pie tin.
- Transfer dough to pie tin: Carefully lift the dough using your rolling pin and place it into the prepared pie tin. Press gently into the base and sides, avoiding stretching. Trim excess dough with scissors to fit the edges.
- Crimp dough edges and pierce base: Use a fork to crimp the edges by pressing them down firmly and prick holes evenly into the base with the fork to prevent bubbling during baking.
- Top crust option: If making a double crust pie, roll out the second dough disc similarly. Add your pie filling (such as apple or cherry), cover with the top crust, trim excess, and crimp edges. Melt the 2 tablespoons of vegan butter and brush it evenly over the top crust. Sprinkle with granulated sugar for a golden, glossy finish. Bake according to your pie filling’s baking instructions.
- Blind-bake for unbaked fillings: To prepare the crust for fillings that are not baked, place a piece of parchment paper cut slightly larger than the pie tin on top of the dough. Fill with pie weights, dried beans, rice, or lentils. Bake on the preheated tray for 20 minutes. Remove weights and parchment carefully, then bake an additional 15-20 minutes until the crust is golden. Cool completely to room temperature before filling, and do not remove from the tin until fully cooled.
- Storage: The uncooked pastry can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator prior to use. Alternatively, store wrapped in plastic wrap in the fridge for up to 3 days before baking.
Notes
- This recipe makes enough for a 9-inch double pie crust. For a single bottom crust, make ¾ of the recipe.
- Folding and rolling the dough multiple times creates flaky layers without turning the dough into pastry roughness.
- Keep all ingredients cold to ensure a tender, flaky crust.
- Blind-baking helps avoid soggy crusts when using no-bake or pre-cooked fillings.
- Use vegan block butter for best texture closest to traditional butter.
- Resting the dough in the fridge allows the gluten to relax and the fats to firm up, improving flakiness.
- For extra sweetness on sweet pies, brush the top with melted vegan butter and sprinkle sugar before baking.
