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Vegan Recipes - Desserts

Pie Crust Recipe - The Perfect Vegan Pie Crust

Light, tender, flakey, and easy to make this will be a staple in your baking collection of easy pie crust recipes.

  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • ¾ cup margarine
  • 5 to 6 tablespoons cold water
  1. In a medium bowl with fork, lightly stir together flour and salt.
  2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
  3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
  4. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
  5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
  6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
  7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
  8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
  9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
  10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.
Suggested fillings:
Pumpkin Pie filling, below.
Almost Sugar Free Apple Pie
Blueberry Pie

Pumpkin Pie Filling

Submitted by Jewly

  • 2 cups cooked pumpkin
  • 1 cup vanilla soymilk
  • 1/2 cup brown sugar
  • 2-3 tablespoons coconut cream
  • 2 medium sized bananas
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Put everything but the pie crust in the blender until smooth.

Pour into crust and bake 45-60 minutes at 350 degrees.

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