Vegan Pie Crust

Vegan Pie Crust

The secret to a good pie isn’t the filling, it’s the flaky and delicious pie crust. The crust is the canvas that brings out the flavors of the filling, and together they make an amazingly delicious painting. This recipe is super-easy and it freezes well, so I usually make a big batch and defrost as needed. My secret to getting the crust as flaky as possible is solid coconut oil and ice-cold water.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Allergens: Wheat
  • Servings: 2


  • 2 1/4 cups all-purpose flour
  • 1/2 cup coconut oil (cold enough to be solid)
  • 1 teaspoon salt
  • 1 tablespoon cane sugar
  • 1/3 cup ice water


  1. Preheat oven to 400 degrees F.

  2. Line bottom of pie baking pan with parchment paper, generously rubbing sides of pan with coconut oil.

  3. Place flour, salt, and sugar in bowl of food processor fitted with “S” blade and pulse to combine. 

  4. Add solid coconut oil and pulse until mixture is crumbly and will stick together when squeezed. 

  5. Pulse in ⅓ cup ice-cold water until dough holds together well when take handful of it and it’s visibly starting to come together in food processor. 

  6. Turn dough onto clean, dry surface dusted with flour. 

  7. Use rolling pin to roll dough into large circle that could easily cover pie pan, using extra flour to keep things from sticking as you go. 

  8. Gingerly lift dough and place onto baking dish, squeezing edges to make pretty, puckered pattern. (It’s fine if dough tears a little, can fix later!)

  9. Refrigerate crust until filling made and you’re ready to bake all together.

  10. When ready, bake crust in an oven preheated to 400 degrees F until edges are golden brown (about 30 minutes). 

  11. Let pie shell cool, then add filling and bake pie with filling according to instructions. (You can freeze dough or pie crust for up to 3 months, just defrost in refrigerator or on kitchen counter before using.)


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