If I hadn’t made this vegan pie crust myself, I wouldn’t have believed it if you told me its secret ingredient.
This vegan pie crust is tender and flaky. Although there is no butter (any guesses yet?), it has a rich, come-back-for-more taste.
The secret to this vegan pie crust is… vegan mayonnaise! Despite the mayo, there’s no weird aftertaste (as you might fear) and the crust is not oily. If anything, this vegan pie crust is more crisp than most crusts I have made. Plus, this vegan pie crust is so easy to make; you don’t even have to wait for the dough to chill before rolling it out! This crust may become a new staple around our house – right up there with my typical all-butter crust.
I found a recipe for pie crust made with mayonnaise in a write-in column called “Dear Melba” in a 1988 article of NewsOK. Jackie Craig, the recipe’s provider, boasted that the crust held cream fillings well without getting soggy. I thought I would put this recipe to the test as a vegan pie crust using vegan mayonnaise.
When I used vegan mayonnaise in my pie crust for my vegan zucchini pie, the crust held up just as Jackie had promised it would. Hooray!
I’m reprinting her recipe below in my own words and with my switch to using vegan mayonaise.
Vegan Pie Crust
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup vegan mayonaise
- about 1/4 cup cold water
Mix flour, salt, and mayo in a medium-sized mixing bowl.
Add water a little bit at a time, mixing with your hands until the dough just comes together into a ball. Don't overwork the dough. Touch it just enough to form your ball.
Roll the dough out to a roughly 10" circle.
Transfer to a greased 9" pie pan.
Use as you would any unbaked pie crust.