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Unbaked pie sitting on a grey background with napkin.

Deliciously Short Vegan Pie Crust Recipe

This short vegan pie crust is adapted from America's Test Kitchen's Classic Single Crust Pie Dough recipe. It's from the book The Perfect Pie and is so good. I mean, really good. Melt in your mouth, try and lick the pie plate good.
5 from 2 votes
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Course: Dessert | Vegan Baking
Cuisine: Vegan
Diet: Vegan | Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling Time: 30 minutes
Servings: 1 pie
Calories: 1364kcal
Author: Amanda Logan


  • food processor


  • 1 and ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon fine salt
  • 4 tablespoon vegetable shortening chilled and finely cut into shards
  • 4 tablespoon vegan butter cubed and chilled
  • 2-3 tablespoon water ice-cold


  • Pulse the flour, sugar and salt in your food processor until combined.
  • Sprinkle over the shards of vegetable shortening and pulse for around 10 seconds until the mixture looks crumbly.
  • Add the butter cubes and pulse until the mixture resembles chunky sand - sounds delicious, right? ;-).
  • Add the ice-cold water to the mixture while pulsing your food processor one tablespoon at a time. You are looking for a dry-ish playdough looking mass (shaggy mass) that will hold together when you pinch it between your fingers. Stop adding water once you have that.
  • Turn the dough out onto a bench and bring it together with your hands to form a disc.
  • Wrap the disc in cling film and pop it in the refrigerator for at least 30 minutes before use.
  • When you are ready to use your dough, pull it from the refrigerator and let it sit for 5 to 10 minutes until it is soft enough to roll out and line your pie pan.


Chill Your Pie Crust
Chilling the dough allows the gluten to relax and the fats to re-solidify resulting in a flakier crust. After rolling out the dough and lining my pie tin, I also pop it back in the fridge. This helps prevents shrinkage.
Making Pie Crust Without a Processor
Using your fingers, rub the shortening and butter into the flour until the mixture resembles rough bread crumbs. Next, sprinkle a little water - a tablespoon at a time - into the mixture and mix with a butter knife, then your hands, until a ball of dough forms with the texture of slightly dry play dough. Form it in to a disc and wrap it in clingfilm to chill.
Pro Pie Crust Tip
To help prevent your finished pie crust sticking to your pie pan - been there, done that - lightly dust metal pans with flour before lining it with your raw pie dough. If you are using ceramic or glass pie pans, a little spray of oil may help.


Calories: 1364kcal | Carbohydrates: 124g | Protein: 16g | Fat: 89g | Saturated Fat: 22g | Sodium: 1531mg | Potassium: 167mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2139IU | Calcium: 23mg | Iron: 7mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!