Vegan pie crust

The perfect balance of flaky to buttery, sweet and salty, dense and airy. This vegan pie crust is so versatile, it can be used as a base for lemon bars, a crust for pie, or a shell for butter tarts.

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Step 1

Combine the flour, sugar, and salt in a large bowl.

Step 2

With your fingertips work the cold vegan butter into the dry mixture making sure to melt the butter as little as possible, mixing until crumbly.

Step 3

In a separate bowl, whisk together the vegetable oil and water.

Step 4

Now add the oil & water mixture to the flour mixture, mixing just until dough forms. Use your clean hands to make sure all the flour gets incorporated well.

Step 5

Once the dough comes together and there's no extra flour, cover in plastic wrap and chill in the freezer for at least 30 minutes.

Step 6

After 30 minutes, remove the dough from the freezer and roll out onto a lightly floured surface to about 1/4-inch thickness.

Step 7

Once your dough is rolled out, gently press it into a 10” pie dish, You can either cut off the edges or make designs of your choice.

Step 8

You can use this recipe for any vegan pie! It’s ready as is to be filled with whatever filling you have in mind.

Step 9

How to make optional pie crust decoration: Using the extra pie crust, roll out the dough about 1/8th inch thick. Using cookie cutters, cut into desired shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F.