all butter

This vegan pie crust recipe is flavourful, flaky, and made with vegan butter. When baked it has the most beautiful golden color. It&#039;s perfect for making sweet and savory pies. It&#039;s quick and easy to make (especially when using a food processor), requires only 4 ingredients, and it can also be made ahead of time and stored in the fridge, or freezer!

Vegan All-Butter Flaky Pie Crust

all-purpose flour ((plus more for rolling))

white sugar ((plus more for sprinkling))

vegan butter

plant-based milk ((such as oat or soy))

Food processor method: Add the flour and sugar into the food processor and pulse a few times to mix. Scatter the vegan butter cubes over the flour and pulse several more times until the mixture is a crumbly sandy texture. Pour over the plant-based milk and pulse a few more times until you reach a shaggy dough but there is still some unmixed flour (don&#39;t over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.Bowl method: Add the flour and sugar into a large bowl and whisk to combine. Scatter the vegan butter cubes over the flour and use a fork or pastry cutter to cute the butter into the flour until you reach a crumbly sandy texture. Drizzle the plant-based milk across the flour mixture and use the fork to combine, until you reach a shaggy dough but there is still some unmixed flour (don&#39;t over mix or the dough will become tough). Turn the dough onto a clean work surface and use your hands to gather everything into a ball of dough. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before continuing.

To make the dough:

Spread a clean smooth tea towel over your work surface and lightly sprinkle flour over it. Unwrap your dough and place it in the center of the floured tea towel. Roll out the dough until you have a rough circle that is several inches bigger than your pie dish, to allow room for the sides and edges of the crust.

Use the tea towel to help you flip the dough into the pie dish. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

To roll the dough:

Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned- just a couple more minutes.

To Pre-Cook Your Pie Crust (optional):

This delicious all-butter pie crust is super-easy to make and there are no special tools needed! Frozen grated butter and &lt;em&gt;plenty&lt;/em&gt; of chilling time keeps all of the ingredients ice cold, which is &lt;em&gt;key&lt;/em&gt; to a tender, flaky pie crust! Recipe includes blind-baking instructions!

Easy All-Butter Pie Crust - with Blind Baking Instructions

all-purpose flour

salted butter

granulated sugar

salt

water,

apple cider vinegar

Combine the water, apple cider vinegar and ice cubes in a glass or spouted measuring cup. Mix and set aside.

In a large mixing bowl, mix the flour,  salt and sugar with a whisk.

Grate the frozen butter and add it to the dry mixture. Toss with a silicone spatula.

Adding a few tablespoons of ice water at a time, start to work the dough into a ball using your hands. The dough should be moist enough that it sticks together but not wet. Make sure to work quickly and try not to handle the dough too much, as doing so will melt the butter.

Once you form the dough into a ball, split it into two halves and shape each half into 2 round discs.  Wrap each disc in plastic wrap. Refrigerate the dough for 2 hours.

Once the dough has chilled, unwrap 1 or 2 discs of dough (depending on your recipe) and place it on a generously floured surface. Flour your rolling pin, and roll the dough out (1 disc at a time) into a 13 inch circle. If your recipe only calls for 1 pie crust, you can store the other half in the refrigerator or freezer.

Once the dough is rolled out, drape it over your rolling pin and lay it over your pie plate. Contour the dough to your pie plate and trim any excess overhang or tuck it under.

If making a double crust pie, add your filling, top the pie dish with the second crust, and trim and crimp the edges using your fingers or a fork. Chill the pie in the refrigerator for 1 hour and then bake the pie according to your pie recipe's instructions.

If making a single crust pie, use your fingers to crimp the dough around the perimeter of the pie plate. Pierce the bottom and sides of the dough with a fork (this is called docking) and let your pie shell chill in the refrigerator for 1 hour. Then add your filling and bake according to your pie recipe's instructions.

If your pie filling doesn't require baking, or if your pie recipe requires a partial-baked pie shell, refer to the blind-baking directions below.

Pre-heat your oven to 375°F

Using a fork, poke tiny holes in the bottom and sides of the pie crust (this is called docking).

Place a sheet of parchment paper over the pie crust and use dried beans or pie weights, to weigh the parchment paper down.

For a partial blind bake: bake the pie shell for 25-30 minutes. Then remove it from the oven and let it cool for about 5 minutes before you take the pie-weights out. Pour in your filling and proceed with your pie recipe directions.

For a full blind-bake: bake the pie crust for 40-50 minutes. Allow 5 minutes for the weights/parchment to cool down slightly and then remove them. Return the crust to the oven, let it bake for about 5 minutes longer. Once your pie crust has cooled completely, add your no-bake filling and proceed with with your pie recipe instructions.

Blind-Bake Directions

A flaky homemade pie crust that doesn't tear easily and is super easy to work with! Simple enough that anyone can make a pie totally from scratch!

Easy Homemade Pie Crust

flour

butter, softened slightly

milk

water

vegetable oil

Combine flour and salt; cut in butter until crumbly. (I use a pastry blender, but two forks might work okay too.)

Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened. Do not over-mix.

Divide into 3 pieces; form into balls.

Roll out crust on lightly floured counter and use as desired.

If you want, combine scraps and create a 4th crust.

If you need to use this in a recipe that needs the crust baked first, prick the sides and bottom of the crust several times with a fork (helps prevent shrinkage) and bake at 400 degrees for approximately 10-12 minutes.

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The most viewed all butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine