---
title: Easy Vegan Pie Crust
author: Sam Turnbull
servings: 8
prep_time: 20m
cook_time: 15m
tags:
  - baking
  - pie-crust
  - vegan
  - thanksgiving
  - holiday
  - pastry
source: https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/
---

In a #large bowl{}, whisk together @all-purpose flour{3%cups}, @salt{1/2%tsp}, and @sugar{1/2%tsp}.

Cut cold @vegetable shortening{1/2%lb} into cubes and scatter into the flour. Use a #pastry cutter{} or fork to work the shortening into the flour until crumbly pea-sized pieces form.

Drizzle cold @plant-based milk{1/2%cup} over the flour mixture. Mix with a fork just until the dough comes together into a cohesive ball; do not overmix.

Spread a clean floured tea towel or parchment paper over your work surface. Form the dough into a disk and roll out with a #rolling pin{} into a circle several inches larger than your #pie dish{9%inch}.

Use the towel to help flip the dough gently into the pie dish. Trim excess overhang with a #knife{} and flute/crimp the edges.

[-- Blind Baking / Pre-Cooking (Optional) --]
If using for a pre-baked pie shell: Preheat oven to 450°F (230°C). Pierce crust all over with a #fork{}. Bake for ~bake{15%minutes}, then reduce heat to 400°F and bake for an additional ~finish{3%minutes} until lightly golden.