Easy step-by-step tutorial for an easy vegan pie crust made with coconut oil. Just 5-ingredients and 10 minutes to the perfect pie crust.
Wanna make a vegan pie? Well you need a good vegan pie crust!
This one is so easy it’s ridiculous. And it uses coconut oil so if you’re living somewhere where it’s hard to get vegan butter then this is even better.
This recipe is so simple I’d say it’s pretty much foolproof!
A lot of pie crusts do cutesy little puckered folds at the top, which looks lovely, but sadly I am not up to the task. My clumsy fingers do not do the fine artsy stuff with the baking things. So I just made it straight up along the sides, which I thought looked fine and certainly did the job.
This recipe is just 5 ingredients and about 5-10 minutes and you have a lovely vegan pie crust to use with any pie that you please.
It’s everything a pie crust should be, perfectly crisp and it holds its shape perfectly in baking.
This recipe tends to work best when you need an unbaked pie crust. Add the filling and bake! It’s a little more tricky to blind bake the crust, but we have some tips for you about how to do that below.
We use this pie crust for our vegan pumpkin pie (pictured below) and our vegan quiche recipe and both work great.
How To Make A Vegan Pie Crust
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- To make this easy vegan pie crust, throw some flour, salt and sugar into a food processor and pulse to combine.
- Then add some coconut oil (solid, not melted) and pulse until the mixture is crumbly.
- Then add some ice water and process until it forms a dough.
- Remove the dough from the food processor, form it into a ball and transfer to a floured surface. Get out the old rolling pin and get to work rolling it out.
- Roll it into a giant circle that is big enough to cover your pie dish.
- Roll it up in your rolling pin and then carefully unroll it on top of your 9-inch pie dish.
- Or just carefully pick it up and place the giant circle of dough over your pie dish.
- Carefully tuck it in along the base and sides of the pie dish. Then you simply trim off any excess dough hanging over the sides with a scissors.
- Place your pie crust into the fridge while you make the rest of your pie, whatever that may be!
What Size Pie Dish?
The pie dish you can see in our photos is 9-inches round. And if your pie dish is smaller, then you’re definitely covered.
Need A Baked Pie Crust?
It’s a little more tricky to pre-bake this pie crust because without the filling on top, it can shrink or puff up. So you need to get some pie weights. You will need at least 2 packs of these pie weights. You will also need to chill your pie crust in the freezer for at least 30 minutes.
Then top it with baking paper or foil and add the pie weights on top. Bake it in the oven at 400°F for around 15 minutes so that the sides are golden brown, and then remove the baking paper and pie weights, prick the bottom of the crust with a fork (to allow steam to escape and stop it from puffing up) and bake for a few more minutes until the bottom is lightly browned as well.
For heaps of great tips for blind baking a pie crust (blind baking just means without a filling), check out this great article from Sally’s Baking Addiction.
Enjoy! xoxo
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pie Crust with Coconut Oil
Ingredients
- 1 cup + 2 Tbsp All Purpose Flour (145g)
- ¼ cup Coconut Oil (55g) Solid
- ½ teaspoon Salt
- 1 Tablespoon White Granulated Sugar
- 3-4 Tablespoons Ice Water
Instructions
- Place the flour, sugar and salt into the food processor and pulse to combine.
- Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
- Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn’t then add the remaining Tbsp of ice water and pulse to combine once again.
- Remove the dough from the food processor and transfer to a floured surface.
- Roll the dough into a big round ball.
- Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.
- Carefully roll it up in your rolling pin and then unroll it over your 9-inch round pie dish. Or just lift it up and place it over your pie dish, tucking it in along the bottom and sides of the pie dish to fit properly.
- Take a scissors and trim off any excess dough around the edges.
- Place your pie crust into the fridge while you prepare your pie filling.
Notes
- This recipe works perfectly for a 9-inch round pie dish.
- If you’re making a savory pie and would prefer to omit the sugar then you can do so.
- Nutritional information is for ⅛ of the recipe.
Can I use Oat flour instead of All purpose flour?
We haven’t tested the recipe with oat flour before, so I’m not sure.
Hi, this sounds good and will try it to bring to my cousin’s on Thanksgiving Day. My question is, can I use crushed vegan vanilla or ginger cookies to make my crust like I do with cheesecake? My wrist is sprained and I cannot roll dough. Thanks. Will review the pie at a later date, but might make one as an experiment beforehand though. I suppose this same recipe can be use for canned pumpkin also?
Hi Linda, I assume you are talking about making the pumpkin pie shown in the pictures? If so, we used canned pumpkin. About the crust – we only tested the recipe with a baked rolled out pie crust, but I think any crust will work.
I did not pulse it because I use my hands for everything. If you use your hands, the dough is flaky and doesn’t roll well at first. I would try leaving it out for 30 min-1hr and then try again. The coconut oil starts to melt and makes it more dough like. Otherwise it was very tasty and easy. This will be my go to pie crust. Thank you!! <3
Thanks so much for sharing and for your great review Jamie!
Hi there, I want to use this for pot pies and was wondering how prominent the coconut flavor is and if you think it would over power the food?
It’s not prominent at all! But you can replace it with vegan butter if you prefer.
Can you use oat flour for this?
Hi Erin, I’m not sure as I haven’t used oat flour.
Made this for a vegan quiche (you use the same one in your quiche recipe), and it worked well. I’ve never managed to make such a thin, crispy pastry before. And so simple to make!
Is the sugar necessary, though? I did notice that it had a slightly sweet flavour, which seemed to work surprisingly well with the quiche, but may not be quite so good with other savoury dishes.
Hi David, you could leave out the sugar. So happy it worked out well! 🙂
I wouldn’t use this in place of a pie crust made with vegan butter because it was quite difficult to crimp the edges and I think it’d be really hard to make a lattice with this. But I was so impressed at how good it tasted. I used it as crusts for mini pot pies!
Hi Rebecca, so glad you enjoyed it, but yes I agree, it’s great as a really simple crust and really best for a base crust. For our apple pie (top and bottom) we made a crust with vegan butter. 🙂
Yay, this recipe saved Thanksgiving! I had tried another vegan crust and it completely failed. I had all the ingredients on hand for your crust and it worked beautifully and tasted very good. This will be our house pie crust forever more. Thank you!
You’re so welcome! So happy to hear it worked well.
I tried to make this pie crust and I totally failed. I used the same ingredients, the same proportions, but my crust wouldn’t tie up somehow. It was just a moister flour or dust. If you have any tips here, I’d appreciate them very much. Thank you!
Hi Liana, sorry to hear that! I think it sounds like it needed more water added to become a dough.
Mine didn’t come together either until I pulsed it on low. The pulse button on my fp was too fast to bind it!