Flaky Vegan Pie Crust

Recipe by Nicole Rucker

Making a vegan pie crust that rivals its butter-heavy counterparts in texture and flavor is easier than it seems. Start with a great-tasting butter substitute and apply a smart, gentle, hands-off mixing method to ensure the final product turns out flaky and tender. This recipe is ideal for pies (like Vegan Pecan Pie and Vegan Pumpkin Pie), as well as galettes, hand pies, quiches, and even pot pies — consider it your all-purpose vegan pie dough.

10 mins
3 hrs 10 mins
pastry for two 9" crusts, plus extra for decoration
Flaky Vegan Pie Dough
Flaky Vegan Pie Dough
Flaky Vegan Pie Dough - select to zoom
Flaky Vegan Pie Dough - select to zoom


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  1. In a large liquid measuring cup, combine the sugar, vinegar, salt, and water, stirring until the sugar and salt have dissolved.  

  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  3. In a stand mixer fitted with the flat beater, mix the flour and butter on low speed until the mixture resembles uneven pebbles, about 5 minutes of mixing. You want most of the butter to be the size of a chickpea, with none smaller than corn kernels or larger than almonds.

  4. With the mixer running on low speed, slowly pour the cold liquid into the mixing bowl. Continue mixing until a shaggy-ish dough forms around the beater and no dry bits remain, about 1 minute.  

  5. Turn the dough out onto the counter and gently bring it together by gathering the dough into a ball and quickly kneading it a few times. Shape the dough into a rough rectangle.  

  6. While the dough is pliable but still cool, lightly dust it with flour and use a rolling pin to roll it out to 12" x 9" rectangle about 1/2" thick. Fold the dough in thirds, bringing the top towards the center and then the bottom to meet the top, like a business letter.

  7. Use a bench knife or a sharp knife to divide the dough in half to make two equal-sized blocks of dough.  

  8. Wrap each block of dough well with your favorite reusable wrap or plastic, and gently round the corners to form each into a circular disk.  

  9. Chill for a minimum of 3 hours, or up to 48 hours, before rolling out to use as a pie crust or for hand pies.  For longer storage, keep unbaked dough, well wrapped, in the freezer for up to 3 months.

Tips from our Bakers

  • This recipe works successfully with Miyoko’s, Flora, and ForA:Butter, and we think Miyoko’s yields the very best flavor and texture. Avoid oil-based vegan butters like Earth Balance, which will result in greasy pie crust.