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how to bake a dairy free easy vegan pie crust

Easy Vegan Pie Crust Pastry

Cuisine Dessert
Keyword dairy free, egg free, tart shell, vegan, vegan baking, vegan ganache, vegan pastry, video
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 1 10 inch pie crust


  • 300 g plain all purpose flour plus extra
  • 2 tbs brown sugar
  • 1/2 tsp salt
  • 150 g vegan vegetable shortening cubed
  • 125 mls ice cold water
  • 1 tsp vanilla bean paste


  • Pre-heat your oven to 230C/450F
  • Have all ingredients in the fridge cold including your mixing bowl
  • Using a food processor, pulse flour, sugar and salt together to combined, then add shortening and pulse together until very crumbly and fine
  • Pour in cold water and vanilla and pulse together until it starts to form a dough
  • Empty pastry into your chilled glass bowl and using your hands kneed together into a smooth dough ball
  • Tip dough onto a floured surface and roll out to 5cm thick, making sure it's a completely even thickness
  • Add to your greased pie tin, trim the edges and pierce the bottom of the pastry with a fork or a knife
  • If you're baking the crust without filling, bake for 15 minutes and then reduce the heat to 205C/400F. Then bake for 2-5 more minutes until the crust is lightly browned.


NOTES: Keep your ingredients as cold as possible. This will reduce the amount of shrinkage for this recipe. Be aware there will be a small about of shrinkage.