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BEST Super Easy Vegan Pie Crust Recipe

Homemade Flaky Vegan Pie Crust Recipe (Made with Dairy Free Yogurt)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: BRITT BERLIN
  • Prep Time: 5
  • Chilling time: 60
  • Cook Time: 15
  • Total Time: 1 hour 20 minutes
  • Yield: 1 pie crust 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This undetectably vegan pie crust is SO flaky and “buttery,” and it’s super quick and easy to make in a food processor. We’re using dairy free yogurt (or vegan sour cream) to make the flakiest pie crust that will give even a traditional pie crust a run for its money. Just 5 minutes of hands on work, and perfect for both sweet and savory pies!


  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour, plus more for rolling*
  • 3/4 cup (180 g) salted vegan butter, chilled and cubed
  • 3 tbsp (30 g) dairy free yogurt or vegan sour cream
  • 1/4 tsp sea salt
  • 12 tbsp sugar or maple syrup, optional
  • 68 tbsp chilled water


  1. Pulse: Add the flour  and salt (as well as  optional sugar if not using maple syrup) to a food processor, and pulse the ingredients together.
  2. Add in the vegan butter: Add in the dairy free yogurt and cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture.
  3. Finish the dough: Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully pour in the optional maple syrup (if you didn’t use sugar) and water, only adding 1 tbsp of water at a time until you reach a large smooth dough ball (see post pictures). 
  4. Chill: Stop the food processor and remove the dough. Place the dough onto a piece of plastic wrap and form the dough into a flat disk. Wrap the dough in the plastic wrap and chill in the fridge for 30 minutes or even overnight if needed.
  5. Prep: When the pie crust is ready to be rolled, remove the dough from the fridge and allow it to rest for 15 minutes.
  6. Roll: Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/8″ thick and at least 1″ wider than the pie dish edge (see video). Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish.
  7. Par-bake: To parbake, place the dough back into the fridge and chill for at least 15 minutes while the oven is preheating to 375F. Make sure to poke holes into the crust and use pie weights. Bake the pie for 7-8 minutes to partially bake. Remove from the oven and fill with desired filling, following the directions from the filling recipe for the remainder of the baking.
  8. Tip: Use tinfoil and a pie crust shield to protect the crust from burning while baking. Enjoy!


Gluten free: Check out this gluten free vegan pie crust recipe post for all of the details on how to make this pie crust gluten free. 

To make a lattice crust: you’ll need to double the pie crust recipe.

  1. Once you get to the first chilling section, separate the dough in half and cover in plastic wrap to chill in the fridge for an hour.
  2. To make a lattice, place the filling of the pie into the pie crust bottom and set aside (or in the fridge).
  3. Roll the second dough out to be a circle that measures about 12″ in diameter. To make the lattice, measure 1″ in width for each strip for the lattice, slicing 12 strips, depending on how many you want to go across each side. Drape half of the strips parallel to each other over the pie. Do not seal off the lattice yet. Then lift back the second, fourth, and sixth strip. Place a lattice strip that’s appareled across the strips. Place the second, fourth, and sixth strips back. Now pull back the first, third, and fifth strips. Place another lattice strip directly next to the last lattice strip, appareled across the first batch. Place the first, third, and fifth strips back. Repeat, alternating the groups of paralleled strips until you’ve achieved a woven lattice crust. Then continue onto Step 9.