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Vegan Pie and Tart Crust on a cooling rack

Vegan Pie Crust

  • Author: Kris
  • Total Time: 50 minutes
  • Yield: 1 crust 1x
  • Diet: Vegan


This easy vegan pie crust is tender and flaky and comes together in just a few minutes. It works equally well for both pies and tarts and can be used with a sweet or savory filling. So basically it's the only pastry pie crust recipe you'll ever need!


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp dried thyme or sugar (depending on what type of filling you will be using)
  • 4 Tbs vegan butter, cut into cubes
  • 3 Tbs vegetable shortening
  • 3-4 Tbs ice water


  1. Cut the butter into cubes and measure out the shortening.  Place these on a plate in the freezer for 10 minutes while you prepare the rest of the ingredients.
  2. Mix together flour, salt and thyme (or sugar) in a medium sized bowl or food processor.
  3. Use a pastry cutter or two forks to cut the cold butter and shortening into the flour mixture until it's a sandy texture with pebble sized pieces of butter.  If using a food processor, pulse several times to achieve this texture.
  4. Mix in the ice water 1 Tbs at a time until the dough holds together when squeezed.
  5. Turn the dough onto a lightly floured surface (there will still be some loose flour) and working quickly use your hands to bring it all together into a ball.  Try not to work the dough any more than is necessary.  If using a food processor, pulse just until the dough starts to clump together and then dump out onto your floured work surface and form into a ball.
  6. Use a floured rolling pin to roll out into a 12" circle.
  7. Transfer the dough into your pan. 
  8. This doesn't need to be perfect and you can use leftover pieces to patch any bare spots.  If using a tart pan push dough up the sides and trim off any excess.  If using a pie plate, check out this article for edging ideas. This dough will make extra to account for different sizes and depths of pans.
  9. Put the crust in the freezer for 15 minutes.
  10. While it's in the freezer, preheat oven to 375 degrees.
  11. After 15 minutes remove the crust from the freezer and poke holes along the bottom and sides using a fork.
  12. Then line the crust with parchment paper and top with pie weights or dried beans and blind bake in the oven for 20 minutes.
  13. After the pie shell has cooked for 20 minutes, remove the parchment and weights and bake another 5 minutes.
  14. Remove from oven and cool the crust if necessary before filling.


  • Double this recipe if two crusts are needed for a pot pie or apple pie.
  • Work quickly with the dough to keep everything cold and avoid overworking it to avoid a tough crust.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: French


  • Serving Size: 6
  • Calories: 238
  • Sugar: .4
  • Sodium: 274
  • Fat: 14
  • Saturated Fat: 4.3
  • Carbohydrates: 24
  • Fiber: .8
  • Protein: 3.2

Keywords: pie crust, tart crust, vegan, pastry