The start of a new year often brings fresh resolutions, and for many in the UK, January means one thing: Veganuary! Whether you’re a long-time vegan, trying plant-based eating for the first time, or simply exploring new recipes, there’s something incredibly satisfying about mastering the perfect vegan pie crust.
A vegan pie crust might sound challenging at first, but with the right ingredients and technique, you’ll create a flaky, golden pastry that’s just as good – if not better – than the traditional version. Try these tips from The Original Baker, a leading UK bakery dedicated to crafting high-quality, delicious baked goods using traditional recipes and premium ingredients.
The Perfect Vegan Pie Crust Recipe
This recipe is your go-to for a versatile pie crust that works beautifully in savoury and sweet dishes. It makes enough dough for several pies or tarts, so you can batch it and freeze the extra for another day.
Ingredients
- Plain flour – 1kg
- Vegan fat – 400g (solid varieties like Flora Plant, Naturli, or Trex work wonderfully)
- Water – 290g
- Vinegar or lemon juice – 25g (helps create a tender crust)
- Salt – 10g
How to Make It
1. Combine the Dry Ingredients
Start by whisking the plain flour and salt together in a large mixing bowl. This step ensures the salt is evenly distributed, giving your pie crust a balanced flavour throughout.
2. Work in the Vegan Fat
Add the vegan fat to the flour mixture. Using your hands, a pastry cutter, or even a fork, rub the fat into the flour until the mixture takes on a crumbly, breadcrumb-like texture. The key here is not to overwork the mixture—those small pieces of fat will melt during baking, creating the layers that make your crust wonderfully flaky.
3. Mix the Wet Ingredients
In a separate jug or bowl, combine the cold water with the vinegar or lemon juice. The acid plays an important role in tenderising the dough, helping to inhibit gluten development for a crust that’s both soft and flaky.
Gradually add the wet mixture to the dry ingredients, mixing gently as you go. Use your hands to bring the dough together, but avoid kneading it, as overmixing can make the crust tough.
4. Chill the Dough
Once the dough has come together into a ball, wrap it tightly in cling film or a reusable wrap and place it in the fridge. Resting it for at least a few hours (or even overnight) is crucial. This step allows the gluten to relax, making the dough easier to roll out and helping prevent shrinkage during baking.
5. Roll Out and Shape
Lightly flour your work surface and rolling pin, and roll out the dough to your desired thickness—around 3–4mm is ideal for most pies. To transfer it to your pie dish, gently roll the dough onto your rolling pin and unroll it over the dish. Trim any excess dough, leaving a small overhang if you plan to crimp the edges.
6. Blind Bake if Necessary
If your recipe calls for a pre-baked crust (common for cream pies or quiches), line the dough with baking paper, fill it with baking beans or uncooked rice, and bake in a preheated oven at 180°C (fan)/200°C (conventional) for 15–20 minutes. Remove the weights and bake for an additional 5 minutes to ensure the base is crisp.
Why This Recipe Works
- Vegan fat for flakiness: A high-quality vegan fat like Trex or Naturli mimics the texture of butter perfectly. Its solid form creates pockets of steam in the dough as it bakes, resulting in a tender, flaky crust.
- Acid for tenderness: Adding vinegar or lemon juice to the dough helps to tenderise it by slightly inhibiting the formation of gluten, which can make crusts chewy if overdeveloped.
- Chilling for success: Resting the dough in the fridge firms up the fat and relaxes the gluten, making it easier to handle and ensuring your pie crust doesn’t shrink in the oven.
Tips for Success
- Choose the Right Vegan Fat: Stick with solid options like block-style vegan butter or shortening. Tub margarines contain too much water, which can affect the dough’s consistency.
- Keep It Cool: Temperature is everything in pie-making. Work quickly to keep the fat cold, as this helps create the flakiness in the final product. If your kitchen is warm, chill your tools and even your flour beforehand.
- Don’t Overwork the Dough: Handle it as little as possible to prevent overdeveloping the gluten, which can lead to a dense, tough crust.
- Customise the Flavour: For savoury pies, try adding a pinch of dried herbs, garlic powder, or nutritional yeast to the dough. For sweet pies, a teaspoon of sugar or a splash of vanilla can elevate the flavour.
Why Make Vegan Pie Crust?
Vegan baking is not only inclusive for those avoiding animal products, but it’s also a great way to reduce your environmental impact. Dairy-free recipes like this one are kinder to the planet without compromising on taste or texture. Plus, with so many excellent plant-based ingredients available in the UK, it’s never been easier to create bakes that everyone can enjoy.
What to Fill It With?
Once you’ve mastered your vegan pie crust, the possibilities are endless. For savoury dishes, try hearty fillings like lentil and vegetable stew, spiced chickpea curry, or creamy mushroom and leek. Sweet options include classic apple pie, tangy lemon tart, or even a rich chocolate ganache.
Whatever you choose, this pie crust will provide the perfect flaky, golden base to hold it all together.
Your Turn to Bake!
With this recipe in hand, you’re all set to create a pie crust that’s every bit as delicious as its non-vegan counterpart. This Veganuary, show off your baking skills with a pie that’s not only flaky and flavourful but also 100% plant-based.
Happy baking!
With a passion for baking and a commitment to excellence, we offer a diverse range of products, including artisan breads, pastries, and celebration cakes, perfect for any occasion. Our team of skilled bakers combines time-honoured techniques with innovative flavours to deliver irresistible treats that delight customers.
