Tender and Flaky Vegan Pie Crust Recipe

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If I hadn’t made this vegan pie crust myself, I wouldn’t have believed it if you told me its secret ingredient. It is tender and flaky. And, although there’s no butter, it has a rich, come-back-for-more taste.

Believe it or not, the secret ingredient in this pie crust is vegan mayonnaise.

Vegan pie crust

Why This Vegan Pie Crust Recipe Works

Despite the mayonnaise, there’s no weird aftertaste (as you might fear) and the pie crust is not oily. If anything, this crust is more crisp than most non-vegan crusts that I have made.

Plus, this 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.

It’s great to use for non-vegan sweet pies like pecan pie and even savory ones like a galette.

About This Recipe

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 version using vegan mayonnaise.

When I used vegan mayonnaise in my pie crust for a 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 mayonnaise.

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Vegan Pie Crust
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4.50 from 2 votes

Vegan Pie Crust

This vegan pie crust is tender and flaky.  Although there is no butter, it has a rich, come-back-for-more taste.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 208kcal
Author Stefani

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup vegan mayonaise
  • about 1/4 cup cold water

Instructions

  • 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.

Notes

You can use any full-fat mayonnaise if you don't care about the crust being vegan.

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 33mg | Vitamin A: 10IU | Calcium: 5mg | Iron: 1.5mg
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3 comments:

  1. susansays:

    To use this crust to make vegan lemon meringue pie, how long do you bake the pie crust and at what temperature, before putting in the lemon filling?

    • Stefsays:

      I would follow the instructions given for that pie recipe. This crust will behave very similarly to a shortening crust.

  2. Nancysays:

    I am sure I’ve mentioned that my favorite is an age-old recipe for Water Whip pie crust, made with Crisco. My mom made great pies, and always used it.

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