Your guide to how to make the perfect pie crust recipe for every need. Tailor this recipe to be vegan, gluten free, Paleo, and more, and even use a lattice crust! You’ll get the most perfect flaky pie crust every time!
1/2 cup vegan butter or coconut oil, chilled and cubed
1/4 cup arrowroot powder
1/4 cup maple syrup
6–8 tbsp chilled water
1 tsp baking soda
Add the flour, arrowroot powder, and baking soda to a food processor, and pulse the ingredients together.
Add in the cubed vegan butter or coconut oil to the food processor, and pulse the ingredients until the mixture resembles a sand texture.
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 maple syrup and water. Allow the dough to blend until it forms a large dough ball.
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.
When the pie crust is ready to be rolled, remove the dough from the fridge and allow it to rest for 15 minutes.
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 1/4″ thick and at least 1/2″ 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.
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.
Use tinfoil and a pie crust shield to protect the crust from burning while baking.
To make a lattice crust: you’ll need to double the pie crust recipe.
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.
To make a lattice, place the filling of the pie into the pie crust bottom and set aside (or in the fridge).
Roll the second dough out like in step 5. To make the lattice, measure 10″ in length (if using a 10″ pie dish) and 1″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side.
Drape half of the strips in one direction over the pie. Do not seal off the lattice yet.
Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Then continue onto Step 9.
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