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Homemade Pie Crust
45 min
Dessert
10 ingredients or less
Freezer-friendly
No cook
pie shells
Total
45 minPrep
15 minCool
30 minContains
Free from
Ingredients
Crust
-
2½ cups (345 g)all-purpose flour
-
7.9 oz (224 g)unsalted vegan butter, chilled, cut into 2 cm cubes
-
½ tspsalt
-
1 Tbsp (14 g)granulated sugar (optional)
-
4 Tbsp (60 mL)ice water
For blind baking
-
dry beans or pie weights
Try this dough in these recipes
-
blueberry pie
Make your own
Directions
- To a food processor, add the flour, chilled butter, (optional) sugar, and salt*. Omit the sugar if using the crust for a savoury dish.
- Pulse until the butter has been broken up into pea-sized pieces.
- Add half of the water, pulsing a few times to combine. Then add the remaining water and pulse again until a dough has formed.
- Turn the dough into a bowl. Use your hands to incorporate any stray bits of flour into the dough. Don't overdo it, as your hands will start to melt the butter. Divide the dough in two and roughly form the dough into a ball.
- Place one of the dough balls onto a piece of lightly floured parchment paper. Sprinkle the top of the dough with some flour as well. Then place a second piece of parchment over top and use a rolling pin to roll the dough into an ⅛ inch (¼ cm) thick circle about 4 cm wider than the pie plate you want to use. Repeat with the other dough ball.
- When it's rolled to size, carefully peel back the parchment paper, dust with a bit more flour, and place the parchment back on the dough. Repeat on the opposite side. This step helps prevent the dough from sticking to the parchment when it's transferred to the pie plate. Transfer the sheets to the fridge and allow them to chill for at least 30 minutes.
- Preheat the oven to 350°F (180°C)**. Peel a parchment sheet off from the rolled-out dough and flip it into a pie plate so that the second parchment sheet is facing up. Use your fingers to press the crust into the pie plate through the parchment paper.
- If you are "blind baking" or pre-baking the crust for a recipe that doesn't require the filling to be baked (for instance, a pudding or cream pie), remove the top parchment paper and use a fork to prick the dough several times.
- Replace the parchment paper and place pie weights or dry beans on top of the parchment and bake for 15 minutes. Then remove the weights and parchment from the pie and bake for an additional 12 - 15 minutes, or until the crust is golden.
- For a double crust, remove the top parchment paper from the dough in the pie plate and fill the pie shell with the desired filling (such as an apple or blueberry filling). Peel off one side of parchment from the second rolled-out dough and flip that over the pie filling. Peel back the remaining parchment paper and trim away any excess dough from the edges of the pie.
- Seal, crimp the pie edges if desired, and cut a few slits in the top of the pie to allow steam to escape. Brush with some vegan cream or a bit of melted coconut oil and sprinkle with coarse sugar (if making a sweet dish). Bake in the oven for 40 - 50 minutes, until the crust is golden. Enjoy!
Notes
- * If you don't have a food processor, use a fork to "cut" the butter into the flour, or grate frozen butter into the flour.
- ** We used top and bottom heating (not fan-assisted/convection).
Storage
- After rolling out the dough, it can be stored in the fridge or freezer until ready to use. Keep in the fridge for up to 2 days or in the freezer for up to 2 months.
- Allow the dough to thaw in the fridge before transferring to the baking dish, to prevent it from shattering.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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So good! I made this for pumpkin pie this weekend and I was kind of nervous because I didn’t even make a practice one but it was perfect! So easy for my first pie crust!
Forgot to give a rating in my previous comment -- this is 5 stars from me!
I struggled to make a good pie crust for years, and not only was this the easiest and quickest recipe I've ever made, but it also produced my BEST pie crust yet! I'm floored! So grateful! Pie is my favorite food, and now I can make it for myself easily and reliably!
So so good! Best homemade pie crust recipe. I used homemade butter, so just wow! This is my new go-to recipe for pie crusts. No more using Pillsbury’s accidentally vegan pie crust!
Whole Foods was selling pre-made crusts for $15 each. I used this recipe instead and my apple pies turned out crispy and golden. It was worth the time to make it, and saved quite a bit of money. :-)
This recipe worked well for the first step of my empanadas! I would definitely recommend, but I used more water then called for. It could be because I used gluten-free flour.
I want to make this pie dough for the jackfruit pies. How many grams of dough does 2 pie shells equate too?
This is an incredible recipe, came out perfectly 🤩
Excellent recipe!
This was easier than I thought to make. Thanks so much PUL!
This pie crust was perfect for the blueberry pie I decided to make! Thank you for the detailed directions and tips! They all came in handy, given that this was also my first time ever making a pie! I will be trying your apple pie recipe next!
This crust was amazing! Best I’ve ever made. Thanks PUL ☺️
Hi Sadia & team! Is it possible to use coconut oil instead of the vegan butter in this recipe? Thanks in advance!
This crust was perfection! Made it with the pumpkin pie and it had the perfect flakiness!
I was searching for perfect crust so long and this is it. Taste perfect and it is not that difficult to make. I am always amazed (even though I should not be at this point :D ) how great your recipes are.
The perfect pie crust!! Thanks so much PUL!
hola !! buenas tardes !!
disculpa , podria ser margarina como sustituto de mantequilla vegana ? . gracias !!!
You weren't kidding, this was actually super easy! Used it to make a pecan pie this weekend. I don't know why I was always so scared to make it myself, but it was great! Will be using this recipe again :)
Love it :) xx
I was soo excited to make my own pie dough with your recipe! Unfortunately it was a mess... I tried to prepare it with 4 Tbsp of ice water but the dough wouldn't stick together so in the end I used more than twice as much. Next time I'll use store bought to make things easier and faster ;) but the pumpkin creme is heaven!