Now that I’ve made this easy and very tasty vegan pie crust, I won’t buy store bought again. Making vegan pie crust is the same as making non-vegan pie crust – you just replace the butter with vegan butter. But a lot of people have never had to make a pie crust from scratch, thanks to readily available unbaked crusts in our grocery stores.
I used a refrigerated, pre-made roll out dough for years before becoming vegan. But, I was lucky enough to have grown up in a time when people still made real crusts, I had grandmas who both cooked pies, and I took Home Economics class in junior high and high school. So, making a pie crust is not foreign to me, I just took the easy way out in recent years.
No more! Making a crust is just too simple. You can use this crust to make fruit galettes, bottom and top pie crusts, and tarts.
If you don’t own a pastry cutter, also called a pastry blender (or pastry cutter-inner, as I call it), you should get one. Maybe your mom or grandmother has one she isn’t using any more. They are very handy to have around for making pie crusts and for making biscuits! If you don’t have one, though, don’t fret. You can accomplish the same task using a fork or two butter knives held side-by-side. You can also use the pastry cutter to scrape the sides of the bowl and pull the dough back to the center of the bowl as you go. 
If you aren’t sure about the “ice water,” it is exactly that. I actually make water with ice in it from which to dip the tablespoons. The water needs to be (and stay) cold while you are waiting to use it in the pie crust. Just keep the ice out of the dough!
This dough can be rolled very thin and it holds together well. I’ve used fruit fillings to make galettes using this dough and the crust stays crisp on the bottom, even after a day or two. You’ll love the flavor – just like the pie crusts mom and grandma make!
| Prep Time | 5 minutes |
| Passive Time | 2 hours or more for refrigeration |
| Servings |
crusts
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- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup vegan butter 12 tablespoons, cold, cut into about 1/2-inch cubes
- 1/2 cup ice water 8 tablespoons
Ingredients
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- In a medium bowl, add the flour, sugar and salt. Whisk to combine.
- Add 1/2 of the cold, cubed vegan butter and using a pastry cutter (or fork or two knives), cut the butter into the dry ingredients until the mixture combines to make about pea-sized crumbles. Add the remaining cold, cubed butter and quickly cut it into the flour. Larger clumps, about 1-inch diameter, will start to form.
- Drizzle the ice water, one tablespoon at a time, over the dough, up to 8 tablespoons in all (I used all 8 tablespoons of water in mine), until the dough is mostly moistened. Using your hands, roll the dough into a ball.
- Divide the dough into two equal parts. Flatten each part with your hands to make a 1-inch thick disk. Wrap each dough disk tightly in plastic wrap and refrigerate at least 2 hours. (Can make the dough up to 3 days ahead.)
- To use the dough, roll it out on a floured surface into a circle large enough to fit your pie plate or baking dishes. The dough can be rolled as thin as 1/8 inch or slightly thinner. Use this recipe to make two pie crust bottoms or the top and bottom for one pie.
- Fill and bake at 400° F or whatever your pie recipe calls for.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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