Main image of Homemade Pie Crust

Homemade Pie Crust

45 min

Homemade staple

Dessert

Make-ahead

10 ingredients or less

Freezer-friendly

This is an easy pastry dough recipe, that can be used for savoury or sweet dishes. It's light and flakey and super quick to prepare. Best of all, the dough can be frozen, making it easy to put together an impressive homemade dish whenever you want!

pie shells

Total

45 min

Prep

15 min

Cool

30 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2½ cups (345 g)
    all-purpose flour
  • 7.9 oz (224 g)
    unsalted vegan butter, chilled, cut into 2 cm cubes
  • ½ tsp
    salt
  • 4 Tbsp (60 mL)
    ice water

Try this dough in these recipes

Make your own

Directions

  1. To a food processor*, add the flour, chilled butter, and salt.
  2. Pulse until the butter has been broken up into pea-sized pieces.
  3. Add half of the water, pulsing a few times to combine. Then add the remaining water and pulse again until a dough has formed.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Shanay - Nov. 30, 2022, 9:16 p.m.

This was easier than I thought to make. Thanks so much PUL!

PUL Team - Dec. 1, 2022, 4:15 p.m.

Thank you, Shanay!


Beverly - Nov. 25, 2022, 10:05 p.m.

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!

PUL Team - Nov. 26, 2022, 11:52 p.m.

Awe we're so thrilled to hear, Beverly! We hope you enjoy the apple pie 😃


Jessica - Nov. 25, 2022, 2:55 a.m.

This crust was amazing! Best I’ve ever made. Thanks PUL ☺️

PUL Team - Nov. 25, 2022, 4:52 p.m.

A huge compliment, Jessica, thank you!


Cindy - Nov. 23, 2022, 5:35 a.m.

Hi Sadia & team! Is it possible to use coconut oil instead of the vegan butter in this recipe? Thanks in advance!

PUL Team - Nov. 24, 2022, 4:49 p.m.

Hey Cindy! We haven't tested it out so we can't say with confidence how it will turn out, but we imagine it could work - do let us know how it goes if you give it a try! :)


Sandy - Nov. 5, 2022, 10:20 p.m.

This crust was perfection! Made it with the pumpkin pie and it had the perfect flakiness!

PUL Team - Nov. 6, 2022, 6:34 p.m.

Woohoo! So glad to hear, Sandy 😊


Denisa - Nov. 4, 2022, 9:52 a.m.

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.

PUL Team - Nov. 4, 2022, 11:34 p.m.

Awe, Denisa, you're too kind! Thank you for the glowing review 😃


JC - Nov. 3, 2022, 9:14 p.m.

The perfect pie crust!! Thanks so much PUL!

PUL Team - Nov. 4, 2022, 1:40 a.m.

Thank you, JC 😃


hortensia - Nov. 2, 2022, 9:21 p.m.

hola !! buenas tardes !!
disculpa , podria ser margarina como sustituto de mantequilla vegana ? . gracias !!!

PUL Team - Nov. 2, 2022, 10:53 p.m.

Hi Hortensia, we haven't had a chance to test it out but imagine you could use margarine in place of butter. We'd recommend butter if possible for best results, though, as the pie crust won't be as light or flaky with margarine 🙂

hortensia - Nov. 3, 2022, 7:10 p.m.

A Perfecto ! muchisimas gracias !! por dedicarte el tiempo a responder y por compartir tus recetas tan ricas. gracias
y linda tarde !!!


Melanie - Oct. 31, 2022, 9:53 a.m.

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 :)

PUL Team - Nov. 2, 2022, 4:10 a.m.

Ooo pecan pie sounds lovely! So glad it was enjoyed, Melanie 🙂


J - Oct. 30, 2022, 11:45 a.m.

Love it :) xx


Anita - Oct. 29, 2022, 7:49 p.m.

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!

PUL Team - Oct. 29, 2022, 11:59 p.m.

Hey Anita, thanks so much for sharing your experience with us, and I'm sorry to hear it didn't go as well as you'd hoped. May I ask if you used the gram amount or cup amount when measuring? We find the gram amount ensures more accurate ratios of wet to dry. Did you also use a food processor? If so, blending it for just a touch longer can really help bring it together nicely. With that said, indeed sometimes 1 - 2 Tbsp more water may be needed. Thanks for giving the recipe a try, and we hope you'' be open to trying it again sometime! 🤗 and so glad to hear you enjoyed the pumpkin filling!