Vegan Pie Crust

March 1, 2015

This is just about as easy as 1-2-3.  A simple pie crust for all of your quiche and homemade pie needs.  You can also use it for dessert empanadas!

This pie crust is highly versatile and we use it in a few of our vegan recipes!


  • 1 1/2 Cup
    All Purpose Flour
  • 1/2 Teaspoon
  • 1 1/4 Cup
    Cold Vegan Butter
  • 1 Tablespoon
    Cold Water


  1. Sift the flour and salt into a large mixing bowl and add the cold vegan butter in chunks. Mix with your hands and in the middle of it, add the cold water. Once you have a big ball of dough, you're ready. Wrap it in plastic and refrigerate for about an hour before using. You can do this up to 24 hours in advance, too.

  2. When you're ready to pull it out and use the pie crust, just sprinkle a little flour on your surface and remove the ball of dough from the fridge. Knead it a few times with your hands to get some of the flour on it and then roll it out with a rolling pin to fit the pie pan that you are using. Or, if you are making small pastries or empanadas, this would be your cue to cut it into the shapes you will be needing.

  3. Happy baking!


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