Super Easy Vegan Pie Crust

This pie crust is so easy to make it will seem ridiculous that all bakers aren’t using it.

That is a huge claim, and one I don’t make lightly.

I love pie, but the absolute most dreaded part of pie for me is making the crust.

Traditional recipes with shortening are always a sticky mess, and inevitably I can never get the greasy feeling off my hands after working with it.

I switched to making oil crusts about ten years ago, and I won’t go back.

The simplicity of adding the oil and water to a bowl of dry ingredients, and using a spoon to stir. Its heaven compared to the labour intensive work involved in cutting in shortening. You may think I am exaggerating, but just wait until you give it a try! (and let me know when you do!)

I’ve used all kinds of different oils to make crusts with, and each one offers something different to the way it bakes, feels, and tastes.

I use canola oil because it is light, and provides the right amount of flakiness to the pastry. It also has a really neutral taste that doesn’t take away from the filling’s ability to shine.

You can use olive oil, but it is much heavier, and adds a density to mixing. Olive oil has a slight tanginess that works with savoury dishes, but isn’t as well suited to sweet fillings. I find using olive oil can make the crust really tough, and difficult to chew. Canola keeps things light, and flaky.

Safflower oil is another light option that I use in a lot of baking (really excellent in muffins). You could try it here, but its more expensive, and makes really similar crust results to canola oil.

I would love to hear how your versions turn out. Let me know if you tried something different, or take a picture of your pie, and tag me on instagram. @veggie_homestead