Learn how to make the perfect vegan homemade pie crust with this easy step-by-step basic shortcrust pastry recipe. You can use this for crispy cookies, pies, tarts, quiches, cheesecakes, and more! It’s a versatile egg-less dough that can be made gluten-free and makes the perfect base for different baked goods, both sweet and fruity, as well as salty and savory.
2tbspnon-dairy creamoptional to brush the edges for shiny golden color
*Note: Please check out the video, step-by-step photos, and helpful tips for making the perfect pie crust in the blog post above!
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).
Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
Preheat the oven to 400°F (200°C).
Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).
Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.
Let the baked crust cool completely before adding the filling. Enjoy!
Gluten-free pie crust: You can sub gluten-free 1 to 1 baking flour. I suggest adding an additional flax-egg (stir 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly) to prevent a crumbly dough.
Tip for blind baking: If you use a flat tart form, you don't need to weigh down the shortcrust pastry when blind baking! If you chill the pan with the dough in it before baking, the dough’s sides will not collapse. Just be sure that the dough is really well chilled!
Make-Ahead Tip: You can make the pie dough in advance, wrap in foil, refrigerate for up to 5 days or freeze it for up to 3 months. To thaw, store overnight in the refrigerator. If it is too hard after chilling, just leave it on the counter for a few minutes until it has softened a bit to work with it easily.
Nutrition information is calculated for 1 serving of 12.
Please read my blog post for helpful tips and additional information about this recipe.