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!
- 188 grams all purpose flour or gluten free 1:1 baking flour, plus more for rolling
- 113 grams vegan butter, chilled and cubed
- 30 grams arrowroot powder
- 1–2 tbsp maple syrup, optional
- 6–8 tbsp chilled water
- Add the flour and arrowroot powder to a food processor, and pulse the ingredients together.
- Add in the cubed vegan butter 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 optional maple syrup and water, only adding 1 tbsp of water at a time until you reach a large smooth dough ball (see post pictures).
- 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 1/8″ 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.
- 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 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.
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