This is a super easy, no-fail, vegan pie crust recipe made with 5 simple ingredients you already have: flour, salt, baking soda, hot water, and oil. No coconut oil or shortening, and no need to mess with ice water or keep your crust the right temperature. This crust rolls out easily and bakes up flaky and delicious every time.
My family old recipe for pie crust that I had used for years called for shortening 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 when I transferred it to the pie dish. 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!
Hot water pie crusts are more of a British crust known for their structure. They bake up crispy and hold their shape, so they work great for deep dish, savory pot pies, or generally wetter pies. They keep your slice of the pie together and looking perfect on a plate without the structure of the pie dish to hold it up. They are not quite as flaky as a traditional pastry crust, but they still have an amazing taste. If you are interested in learning more about the history and traditional uses of hot water pie crusts, you can read more about it here.
You will love this easy pie crust because it’s…
- the easiest homemade pie crust you will ever make!
- made with 5 simple ingredients.
- free of coconut oil, shortening, or other saturated fats.
- a sturdy crust that doesn’t break when forming and stays firm once baked.
Ingredients and Substitutions
Ingredients:
- 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.
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).
- 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 an easy vegan pie crust
To make the dough:
- Put some water on the stove to boil.
- Put flour, salt, baking powder in 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 a 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 the crust 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 piecrust onto a pie dish.
- Then 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 for 12-15 minutes or bake according to the direction of the pie you are making.
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 I make this pie crust gluten-free?
I typically only share recipes on this site that can be easily made gluten-free as well. This one is the exception, but it’s just such a great recipe, I felt like it needed to be shared! 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.
Use this crust to make:
- Vegan Lemon Meringue Pie
- Vegan Apple Pie
- The Best Vegan Pumpkin Pie
- Vegan “Chicken” Pot Pie in the Crockpot
- The Best Vegan Quiche!
It’s also a great crust to use for making empanadas and pot pies!
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheeses and other vegan staples, check out my cookbooks.
A super easy no-fail vegan pie crust made with hot water and oil.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons boiling water
- 1/2 cup canola oil or other neutral-flavored oil.
-
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.
-
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 a 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 the crust 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 piecrust onto a pie dish.
-
Then, 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.
- 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.
