This hot water pie crust is a super easy, no-fail, vegan pie crust recipe made with 5 simple ingredients you already have: flour, salt, baking powder, hot water, and oil. It is the easiest pie crust you can make plus it’s naturally vegan, dairy-free, and egg-free so it fits a variety of special diets.

A hot water pie crust formed into a white pie dish.

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My family recipe for pie crust that I had used for years called for shortening or butter and ice-cold water.  It was flaky and delicious, but I found it fussy to work with and it would crumble and break on me. Transferring it to the pie dish after it was rolled out was very difficult. 

This pie crust is pure genius! It is so easy and delicious! I used it for a vegan peach crumble pie and baked the raw crust with the peach filling as the other recipe instructed. It is light, flaky, and honestly the best vegan crust I’ve ever had!

—Leah

My sister-in-law shared this hot water pie crust recipe about 15 years ago and it’s been my go-to recipe ever since!  It’s just so easy and it works every time – plus it’s still flaky and delicious!

Why you’ll love this pie crust

There’s no coconut oil, shortening, lard, or eggs needed plus you don’t have to mess with ice water or keep your crust at the right temperature.  This crust rolls out easily and bakes up flaky and delicious every time.

What is a hot water pie crust?

Hot water pie crust is a British-style crust known for its structure.  It bakes up crispy and holds its shape, so it works great for deep dish pies, savory pot pies, or generally wetter pies.  A hot water pie crust keeps your slice of the pie together and looks perfect on a plate without the structure of the pie dish to hold it up. 

Hot water crusts are not quite as flaky as a traditional pastry crust, but they still have an amazing texture and taste.  If you are interested in learning more about the history and traditional uses of hot water pie crusts, you can read about them here.

A slice of vegan pumpkin pie on a white plate with a fork next to it with a full pie behind it.
Hot water pie crust is used in my vegan pumpkin pie.

Why make a hot water pie crust?

  • It’s the easiest homemade pie crust you will ever make!
  • This crust is made with 5 simple ingredients.
  • It’s free of coconut oil, shortening, or other saturated fats.
  • This makes a sturdy crust that doesn’t break when forming and stays firm once baked, so it’s the best choice when making deep dish pie.

Ingredients and substitutions

  • Flour – regular white flour works best, but you can also use whole wheat or 1/2 whole wheat and 1/2 regular. (Don’t use self-rising or gluten-free flour mixes).
  • Salt – for flavor.
  • Baking Powder – to help it expand and get flaky.
  • Oil – any neutral-flavored oil that is liquid at room temperature like canola oil.
  • Boiling Water – hence the name “hot water pie crust.”  This makes it very pliable and keeps it from breaking apart when you are rolling or manipulating it.

Helpful tools

  • Parchment Paper – you’ll need two 18-inch long pieces to roll the pie crust between. (Hot water pie crust is stickier than traditional pie crust and needs to be rolled out this way).
  • Large Bowl – you will need a large mixing bowl to mix the ingredients.
  • Rolling Pin – to roll out your crust.  If you don’t have one you can use a wine bottle.
  • Liquid Measuring Cup – for measuring the boiling water.  You don’t want a regular measuring cup to overflow and burn you. (I’ve made that mistake before).

How to make a hot water pie crust

Make the dough

Step 1 – Put some water on the stove to boil.

Step 2 – Put flour, salt, and baking powder in a mixing bowl and give a little stir.

Step 3 – Make a small divot in the center of the flour mixture.

Step 4 – Pour the oil and boiling water into the center of the flour mixture and stir with a fork or wooden spoon.

Step 5 – Combine the ingredients until you can’t see any dry flour, but don’t over-mix.

A collage of 4 pictures showing the process steps of making easy vegan pie crust.

Rolling out your dough

  1. Take a clean damp cloth and wipe the place where you are going to roll out the dough. (This keeps it from slipping while you roll it out).
  2. Place a piece of parchment paper on a large flat surface.
  3. Put the dough in the center of the parchment paper and flatten it with your hand.
  4. Place the second piece of parchment over top of the dough and use a rolling pin to make the crust flat and round.
  5. When the dough is uniformly about 1/8 inch thick, peel off the top layer of parchment paper, then use the bottom piece to hold on to as you flip the pie crust onto a pie dish.
  6. When it’s positioned where you want it, peel off the second piece of parchment paper.
  7. Fold up and pinch the edges of the crust into a pretty pattern or simply use a fork to flatten the edges of the crust.
  8. To make a pie shell for a no-bake pie, bake in the oven at 350° F for 12-15 minutes or bake according to the direction of the pie you are making.
Someone pinching up the edges of a hot water pie crust.

Do you want a vegan egg wash for your pie crust? Brush on my aquafaba egg wash to give your pie a shiny finish. I do this in my vegan apple pie recipe and sprinkle it with some sugar to give it a beautiful finish.

Want a crumble topping for the top of your pie? Use my vegan crumble topping and eliminate the need for a top crust.

Pro Tips

  • Be sure to roll it out between parchment paper.  You can use plastic wrap, but it’s harder to work with.  Don’t use waxed paper, it’s not the same as parchment paper.
  • Use a glass measuring cup meant for measuring liquid so you don’t accidentally spill any boiling water.
  • Don’t over-mix the dough, this will keep it flakier.

Can it be made gluten-free?

No, unfortunately, you can’t make this recipe with gluten-free flour. I have tested this with gluten-free flour and it did not work.  However, after countless attempts, I have created a vegan gluten-free pie crust that actually works if you need one that’s gluten-free.

A slice of a vegan lemon meringue pie with a fork in it.
Vegan lemon meringue pie with a hot water pie crust.

Use this crust to make

It’s also a great crust to use for making vegan quiches, empanadas, and pot pies!

Hot water pie crust recipe

A vegan hot water pie crust in a with pie dish.
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5 from 6 rating

Hot Water Pie Crust – Super Easy Vegan Pie Crust

Yield: 10 slices
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Monica Davis
A super easy no-fail vegan pie crust made with hot water and oil.
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Ingredients

For 1 large pie crust (double for top and bottom crust)

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons boiling water
  • 1/2 cup canola oil, or other neutral-flavored oil.

Instructions
 

To make the dough

  • Place some water on the stove to boil.
  • Add flour, salt, and baking powder to a mixing bowl and give a little stir.
  • Make a small divot in the center of the flour mixture.
  • Pour the oil and boiling water into the center of the flour mixture and stir with a fork.
  • Combine the ingredients until you can't see any dry flour, but don't over mix.

Rolling out your dough

  • Take a clean damp cloth and wipe the place where you are going to roll out the dough. (This keeps it from slipping while you roll it out).
  • Place a piece of parchment paper on the large flat surface.
  • Place the dough in the center of the parchment paper and flatten it with your hand.
  • Place the second piece of parchment over top of the dough and use a rolling pin to make it flat and round.
  • When the dough is uniformly about 1/8 inch thick, peel off the top layer of parchment paper, then use the bottom piece to hold on to as you flip the pie crust onto a pie dish.
  • Once it's positioned where you want it, peel off the second piece of parchment paper.
  • Fold up and pinch the edges of the crust into a pretty pattern or simply use a fork to flatten the edges of the crust.
  • To make a pie shell for a no-bake pie, bake at 350°F (177°C) for 12-15 minutes or bake according to the direction of the pie you are making.

Notes

  • Be sure to roll it out between parchment paper.  You can use plastic wrap, but it’s harder to work with.  Don’t use waxed paper, it’s not the same as parchment paper.
  • Use a glass measuring cup meant for measuring liquid so you don’t accidentally spill any boiling water.
  • Don’t over mix the dough, this will keep it flakier.
 
*This will make 1 large pie crust.  If you want a 2 layer pie, double the recipe above.
Serving: 1slice, Calories: 168kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Sodium: 175mg, Potassium: 50mg, Fiber: 1g, Sugar: 1g, Calcium: 16mg, Iron: 1mg
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