Flaky Pie Crust

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If you’ve made pies before, you’ll recognize this recipe for Flaky Pie Crust as a classic. The only change is the use of non-dairy butter instead of shortening. This recipe always get compliments, and reminds people what good pie crust is supposed to taste like.  You’ll notice that this recipe uses all-purpose flour instead of whole grain. We’ve tried making whole-grain pie crusts numerous times since changing to healthy, vegan diets. But the results so far have not been very tasty.  The texture and flavor of the whole grain crust seemed to overwhelm that of the filling. So, until we discover a whole grain crust recipe that makes a delicious pie crust, we’ll use all-purpose flour in this recipe. We don’t feel too badly about it, as pie is only an occasional treat for us during the year. Thankfully, all-purpose flour comes in small bags too, for these occasional treats.

Flaky Pie Crust

Flaky Pie Crust

By October 29, 2014

Yield : single pie crust for one 10" pie


  • 1 1/3 cups - unbleached all-purpose flour
  • 1/2 tsp - salt
  • 1/2 cup - non-dairy butter, cold
  • 1/4 cup - ice water


  1. In a mixing bowl, combine the flour, salt, and non-dairy butter. Using a pastry blender, mash together the ingredients until the mixture forms a coarse crumb.

Flaky Pie Crust 1

Flaky Pie Crust 2

2.   Sprinkle the ice water over the mixture, one tablespoon at a time, tossing gently with a fork between additions of water. Continue adding water a little at a time, focusing on the dry areas, until mixture holds together when gently squeezed into a ball.  You don't need to use all the water if it isn't needed.

Flaky Pie Crust 3

3.   Roll out the dough between two sheets of parchment paper, forming a circle about 12"-14" in diameter.

Flaky Pie Crust

Flaky Pie Crust 5

Flaky Pie Crust

4.  Carefully fold in half, then fold in half again. Lift the dough into the pie pan, and unfold. Gently press the dough into the pan. Trim off excess dough, if desired.

Flaky Pie Crust

5.  Refrigerate until ready to fill and bake according to your pie recipe.


  1. If making a crust for a fruit pie, whose filling has a sweet-tart flavor, try adding 1 tbsp of sugar to the crust recipe. It adds a hint of sweetness to the crust, which goes well with fruit filling. For cream or other fillings that are sweet without tang, just use the recipe as shown (no added sugar).
  2. Using parchment paper not only prevents the addition of too much flour to your carefully crafted dough, but it makes clean-up a snap.

Nutrition Information
Nutrition (per serving): 1407 calories, 37% calories from carbohydrates, 5% calories from protein, 58% calories from fat, 4.5g fiber.

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