Live to Eat & Eat to Live

Ultimate Vegan Pie Crust

This pie crust is an adaptation of my original Foolproof Pie Crust and is one of those recipes that you will use over and over again. It is so simple to make and gives you perfect results every time. It is great for all kinds of single- and double-crust pies, both sweet and savory. This recipe can be made in a stand mixer or food processor, but I prefer the stand mixer and it is the way that I always make it. I have sized this recipe to make three 10-inch pie crusts, because it freezes well and it’s always great to have some on hand for emergency baking situations (am I the only one who has those?).

One of the keys to this recipe is the cashew cream, which is easy to make (recipe here) and is great not only for this recipe, but for all sorts of sweet and savory recipes that would normally call for heavy cream as an ingredient.

This recipe works perfectly for gluten-free crust if you use Cup4Cup Gluten Free, Better Batter GF flour, Flour King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten Free Flour. You can also easily make your own gluten-free, all-purpose mix with these recipes .

P.S. This is the same dough I use to make Pop Tarts and hand pies.

Ultimate Vegan Pie Crust

Course: Breakfast, brunch, Dessert
Cuisine: American, Vegan
Keyword: Gluten Free, Pie Crust, vegan
Prep Time: 15 minutes
Resting time: 30 minutes
Total Time: 30 minutes
Servings: 32 Makes 3 10-inch pie crusts
Calories: 126 kcal
Author: Alina Eisenhauer

This pie crust is one of my proudest recipe creations. It comes together in just a few minutes with no need to cut in the fat and is flaky and delicious every time. I am not vegan, but I created this recipe for those who are or who have dairy allergies. It is honestly as good as, or better than, most regular pie crust recipes. This recipe does not have added salt, because most plant butters already contain salt.



  • 8 ounces vegan (plant) butter
  • 8 ounces vegan cream cheese
  • 112 grams cashew cream (½-cup)*
  • 384 grams 1:1 gluten-free flour blend


  1. Process the butter, cream cheese and cashew cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.

  2. Add the flour, and mix until just combined and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball.

  3. Divide the dough into three evenly sized pieces . Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes. This will firm up the dough, making it easier to roll out.

  4. You can also refrigerate the dough for up to four days. Remove from the fridge and let it rest for 15 minutes or so before you roll it out.**

  5. Bake according to whichever recipe you are using it in.

Recipe Notes

*I like to make the cashew cream ahead of time and keep it in the fridge so I have it when I need it.

Keep the vegan butter, cream cheese and cashew cream refrigerated until you are ready to make the dough. Vegan products tend to get soft very quickly at room temperature. 

**You can also refrigerate the dough for up to four days, or wrap well and freeze for up to three months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.

If you have frozen your dough, let it thaw overnight in the refrigerator before using.

Nutrition Facts
Ultimate Vegan Pie Crust
Amount Per Serving (1 g)
Calories 126 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 74mg3%
Potassium 24mg1%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Like this? Share it!
    Your Cart
    Your cart is emptyReturn to Shop