Vegan All Butter Pie Crust
Last Updated on August 25, 2022 by Annie
Simple, easy, and ready in under 30 minutes, this vegan all butter pie crust recipe is the perfect pie dough you will make time and time again. Made with 5 pantry-staple ingredients, this homemade pie crust takes your pies, quiches, and galettes to the next level.
Honestly, I am someone who deeply believes there is nothing better than a fresh pie out of the oven. For a while I also fell into the camp that believed it doesn’t matter if you use a store-bought or a homemade pie crust.
While I still think there is value in being able to easily grab a pre-made pie crust at the grocery store, there is truly no beating a homemade, flaky all-butter pie crust made at home. When you have the time and the energy to make your own pie crust you are truly rewarded with a homemade pie that others will rave about for years to come.
If you have been waiting around to try your hand at homemade pie crust, this simple and easy to follow recipe will guide you from flour to finish and everything in between.
Why we LOVE this Pie Crust Recipe
Looking for some reasons to pull yourself up from the computer and make your first batch of pie dough? Here are just a handful of reasons we love this easy vegan all butter pie dough.
- Super flaky. The layers of flour cut with vegan butter yield a light and airy crust that can only be defined as flaky AF.
- Easy to make. Stir, cut, and fold. Those are the basic steps to make this delightful pie crust recipe.
- Great for making in advance. With directions for refrigerating as well as freezing, you can easily make this crust for both now and later.
- Vegan. Made with simple, vegan ingredients so anyone can enjoy the fruits of your pie making labors.
How to Make Vegan All Butter Pie Crust
Ingredients You’ll Need
With just 5 pantry-staple ingredients, odds are you probably already have what you need on hand to make this vegan pie crust.
- Dry ingredients: A blend of all purpose flour, sugar, and salt give this dough structure.
- Plant-based Butter: I used Country Crock Plant Butter to keep this a simple and vegan recipe.
- Ice Water: We want that water to be shivering!
Step-By-Step Directions
- Mix dry ingredients: In a large bowl stir together flour, sugar, and salt.
- Cut in butter: Next, cut the plant-based butter into the flour mixture with a pastry blender until it resembles a coarse meal.
- Stir in ice water: With a rubber spatula, stir in the water, one tablespoon at a time, until it clumps into large chunks of dough.
- Form into ball: Pour the dough out onto a lightly floured surface and form into a ball. Be careful not to over-work or knead the dough, simply fold the clumps together.
- Make 2 round disks: Divide the dough into two equal parts and form into round disks.
- Wrap and chill: Wrap with plastic wrap and refrigerate at least 30 minutes before using.
Storing Vegan Pie Crust
There are a number of different ways you can store and keep your vegan pie crust. If you are looking for a quick turn around from dough to pie I would suggest refrigerating. If you plan to make a few batches of dough to stock up for holiday baking, I would recommend freezing and thawing.
- Refrigerate– Store tightly wrapped in plastic wrap for up to 5 days.
- Freeze– Wrap the dough tightly in plastic wrap, probably twice. Then wrap in a heavy duty aluminum foil. This should keep for up to 3 months in the freezer.
- Thaw– When you are ready to use your pre-made pie crust, simply remove the dough from the freezer and place in the refrigerator overnight to thaw. You can then roll it out and use for all of the delicious pies your heart desires.
Helpful Kitchen Tools for Making Pie Crust
These are without a doubt the most helpful kitchen tools when it comes to making a flaky AF pie crust.
- Pastry Blender– I am not one to store a gadget that doesn’t come in handy. This pastry blender works perfectly for cutting butter into flaky pastry crust as well as biscuit dough.
- Spatula– Scrapes the sides of bowls like a dream.
- Pastry Mat– Great for rolling the dough into a perfect (or darn near perfect) 12-inch circle.
Pie Crust FAQs
Can you use vegan butter in pastry?
Yes. Replacing regular butter with a plant-based, vegan butter is a great way to make a dairy-free pie crust.
What is the secret to a good pie crust?
There are a few tricks to making a good pie crust. For starters:
- Use cold vegan butter and ice water when making the dough
- Cut the vegan butter in with a pastry blender and be sure to stop when there are pea-sized bites in the dough
- Don’t over work or over knead the dough to get it to stick together
- Allow the dough to rest in the refrigerator for at least 30 minutes
Is pie crust better with butter or shortening?
In my opinion, I think the all-butter pie crust yields a flakier pastry dough. However, if you follow the tips for a good pie crust, listed above, then you will probably have a flaky AF pie crust no matter what you use.
Perfect Pies for this Vegan All Butter Pie Crust
If you tried this vegan all butter pie crust recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Vegan All Butter Pie Crust
Simple and easy, this vegan all butter pie crust recipe uses 5 pantry-staple ingredients for a flaky and flavorful pie dough perfect for pies, quiches, galettes, and more!
Ingredients
- 2 ½ cups Flour
- ½ Tablespoon Sugar
- ½ teaspoon Salt
- 1 cup Plant-based Butter
- 7-8 Tablespoons Ice Water
Instructions
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In a large bowl stir together 2 ½ cups flour, ½ Tablespoon sugar, and ½ teaspoon salt.
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Next, cut 1 cup plant-based butter into the flour mixture with a pastry blender until it resembles a coarse meal.
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With a rubber spatula, stir in 7-8 Tablespoons ice water, one tablespoon at a time, until it clumps into large chunks of dough.
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Pour the dough out onto a lightly floured surface and form into a ball. Be careful not to over-work or knead the dough, simply fold the clumps together.
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Divide the dough into two equal parts and form into round disks.
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Wrap with plastic wrap and refrigerate at least 30 minutes before using.
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