Easy Vegan Pie Crust

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 at 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!

❔ What is a hot water pie crust?

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.  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 it here.

❤️ Why you'll love this recipe

• 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.

🔪 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).
• 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).

🥄 Instructions

Make the dough

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

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.
6. 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.
7. Then peel off the second piece of parchment paper.
8. 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.
9. 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.

❔Can this be made 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 Cherry Pie
• The Best Vegan Pumpkin Pie
• Vegan Apple Pie
• Vegan "Chicken" Pot Pie in the Crockpot

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

📌 Be sure to follow me on Pinterest for new vegan recipes!

5 from 2 votes

Print

Easy Vegan Pie Crust - Hot Water Pie Crust

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

A super easy no-fail vegan pie crust made with hot water and oil.

Course: baked goods, Dessert

Cuisine: American

Keyword: easy vegan pie crust, hot water pie crust, vegan pie crust

Servings: 10 slices

Calories: 168 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

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

• 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.

US Customary - Metric

Instructions

To make the dough:

1. Place some water on the stove to boil.

2. Add flour, salt, and baking powder to a mixing bowl and give a little stir.

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

4. Pour the oil and boiling water into the center of the flour mixture and stir with a fork.

5. Combine the ingredients until you can't see any dry flour, but don't over mix.

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. Place 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.

6. 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.

7. Then, peel off the second piece of parchment paper.

8. 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.

9. 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.

Recipe 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.

Nutrition Facts

Easy Vegan Pie Crust - Hot Water Pie Crust

Amount Per Serving (1 slice)

Calories 168 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 175mg8%

Potassium 50mg1%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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