This flaky vegetarian pie crust is the one recipe I reach for whether the filling is sweet or savory. Truly cold butter and a splash of neutral oil keep it tender, and a short chill in the pan guarantees it bakes up crisp, never soggy.
Every home baker needs a go-to pie crust recipe, and I’m thrilled to share mine with you! This is the one—the all-purpose, shatteringly flaky crust that works beautifully for everything from a rustic vegetable galette to a decadent chocolate cream tart. After countless tests, I discovered a game-changing secret: roll the dough *immediately* after mixing. Skipping the initial chill makes the dough incredibly easy to handle. Just work quickly to keep that butter nice and cold, and you’ll be rewarded with the most tender, buttery crust you’ve ever made.
Ingredients
• 1¼ cups / 150g (5.3 oz) unbleached all-purpose flour
• For a sweet crust: 2 teaspoons / 8g (0.28 oz) granulated sugar
• For a savory crust: ¼ teaspoon / 1.5g (0.05 oz) fine sea salt
• 5 tablespoons / 71g (2.5 oz) cold unsalted butter, cut into small cubes
• 2 tablespoons / 30ml (1 fl oz) neutral oil
• 3 to 4 tablespoons / 45-60ml (2 fl oz) ice water
Instructions
1. In a large bowl, whisk together the flour and either the sugar (for a sweet crust) or salt (for a savory one). Add the cold butter cubes and toss to coat them in flour.
2. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Drizzle the oil over the mixture and toss to combine. Sprinkle 3 tablespoons (45 ml / 1.5 fl oz) of ice water over the dough and gently mix with a fork until it starts to come together. If it’s too dry, add the remaining tablespoon of water. The dough should be shaggy but hold together when squeezed.
4. Gently gather the dough into a ball and knead it on the counter just 3 or 4 times to bring it together. Do not overwork it. Flatten the ball into a 1-inch thick disc.
5. Food Processor Method: Combine flour, sugar or salt, and cold butter in the food processor bowl. Pulse 5-7 times until the mixture looks like coarse meal. With the machine running, stream in the oil, then the ice water. Stop the machine the moment the dough begins to form a ball. Transfer to a counter and flatten into a disc.
6. On a lightly floured surface, immediately roll the dough disc into a 12-inch circle, about ⅛-inch thick. Rotate the dough often to prevent sticking and ensure an even circle.
7. Gently transfer the dough to a 9- or 10-inch pie plate or tart pan. A great trick is to loosely roll it around your rolling pin to lift and unroll it over the pan.
8. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and flute the edges as desired. If using a tart pan, simply roll your rolling pin over the sharp edge to get a clean cut.
9. Chill the crust in the freezer for 15 minutes or in the refrigerator for at least 30 minutes. This step is essential to prevent shrinkage during baking.
10. To Blind Bake (Pre-Bake): Preheat your oven to 400°F / 200°C. Prick the bottom of the chilled crust with a fork. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10-12 minutes. Carefully remove the paper/foil and weights, then bake for another 5-7 minutes, or until the bottom is lightly golden. Let cool before filling.
Nutritional Information
• Serving Size: 1/8th of the crust
• Calories: 170
• Fat: 11g
• Carbohydrates: 15g
• Protein: 2g
• Sodium: 75mg (for savory crust)
• Please note this is an estimate and will vary based on exact used.
Pro Tips
• Use truly ice-cold water and butter. The cold fat creates steam pockets as it bakes, resulting in a supremely flaky texture.
• Don’t overmix the dough after adding water. Visible, pea-sized butter pieces are the secret to a tender, layered crust.
• The 30-minute chill in the pie pan before baking is crucial. It helps the gluten relax and prevents the crust from shrinking away from the sides of the pan.
• When rolling, rotate the dough a quarter turn after each pass with the rolling pin. This helps create an even circle and prevents it from sticking to your work surface.
FAQ
Q: Is this pie crust recipe vegan
A: The recipe as written is vegetarian but not vegan because it uses unsalted butter. To make it vegan, you can substitute the butter with a high-quality, cold vegan butter block (not margarine from a tub). Ensure your sugar is also certified vegan, as some are processed with bone char.
Q: Is lard ever used in pie crusts and why is this one better for vegetarians
A: Yes, traditional pie crust recipes often use lard, which is rendered pork fat. This recipe is 100% vegetarian as it uses a combination of unsalted butter and neutral oil for fat. This method creates an incredibly flaky, rich-tasting crust without any animal products besides dairy, making it a perfect choice for any vegetarian pie or tart.
Q: What are some good vegetarian fillings for this savory crust
A: This savory crust is perfect for many vegetarian fillings! Try a classic mushroom and leek quiche, a roasted root vegetable galette with goat cheese, a creamy spinach and feta pie, or a hearty lentil shepherd’s pie. Its flaky texture holds up beautifully to moist fillings.
Q: How can I store this vegetarian pie dough
A: To store the dough, flatten it into a disc, wrap it tightly in plastic wrap, and then place it in a zip-top bag. It will keep in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling it out.
More Recipes You’ll Love
- Vegan Apple Spice Cake
- Plant-Based Creamy Rice Pudding
- Wonderfully Moist and Fluffy Carrot Cake with Blood Orange Icing
All-Purpose Flaky Vegetarian Pie Crust (Sweet or Savory)
Ingredients
Method
- In a large bowl, whisk together the flour and either the sugar (for a sweet crust) or salt (for a savory one).
- Add the cold butter cubes and toss to coat them in flour.
- Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle the oil over the mixture and toss to combine.
- Sprinkle 3 tablespoons (45 ml / 1.5 fl oz) of ice water over the dough and gently mix with a fork until it starts to come together. If it's too dry, add the remaining tablespoon of water. The dough should be shaggy but hold together when squeezed.
- Gently gather the dough into a ball and knead it on the counter just 3 or 4 times to bring it together.
- Do not overwork it. Flatten the ball into a 1-inch thick disc.
- Food Processor Method:** Combine flour, sugar or salt, and cold butter in the food processor bowl. Pulse 5-7 times until the mixture looks like coarse meal. With the machine running, stream in the oil, then the ice water. Stop the machine the moment the dough begins to form a ball.
- Transfer to a counter and flatten into a disc.
- On a lightly floured surface, immediately roll the dough disc into a 12-inch circle, about ⅛-inch thick. Rotate the dough often to prevent sticking and ensure an even circle.
- Gently transfer the dough to a 9- or 10-inch pie plate or tart pan. A great trick is to loosely roll it around your rolling pin to lift and unroll it over the pan.
- Press the dough into the bottom and up the sides of the pan. Trim any excess dough and flute the edges as desired. If using a tart pan, simply roll your rolling pin over the sharp edge to get a clean cut.
- Chill the crust in the freezer for 15 minutes or in the refrigerator for at least 30 minutes. This step is essential to prevent shrinkage during baking.
- To Blind Bake (Pre-Bake):** Preheat your oven to 400°F / 200°C. Prick the bottom of the chilled crust with a fork.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 10-12 minutes. Carefully remove the paper/foil and weights, then bake for another 5-7 minutes, or until the bottom is lightly golden.
- Let cool before filling.
- Don't overmix the dough after adding water. Visible, pea-sized butter pieces are the secret to a tender, layered crust.
- When rolling, rotate the dough a quarter turn after each pass with the rolling pin. This helps create an even circle and prevents it from sticking to your work surface.
