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Traditional Eggless Vegan Pie Crust

"Explore the Vegetarian Chef in YOU!"

Your Vegetarian Kitchen’s Traditional Eggless Vegan Pie Crust is a flaky and satisfying framework for whatever pie filling you are planning on.


  • 1 Cup Whole Wheat Pastry Flour
  • 1 Cup Unbleached White Flour
  • 1 tsp. Sea Salt.
  • 1¼ Cups of Earth Balance
  • ½ Cup Spring or RO water well iced.

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Mix the flours and sea salt in a large bowl, cut in the Earth Balance. Add iced water to the flour a bit at a time and gathering together with a fork forming a ball. Do not over work the dough or it will be tough. Chill for an hour and roll out.

For a single crust pie, pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve the pie beans putting them into a jar for future use.

*For double crust pies fit the bottom crust into the pan, trimming the dough to the pan. Fill with your choice of filling. Roll out the top crust

fold and place on top. Trim the edges, folding under the bottom crust and fluting the edges with your finger and thumbs. Bake

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