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Vegan Perfect Pie Crust | In Jennie's Kitchen

Vegan Perfect Pie Crust

Prep Time 5 mins
Total Time 5 mins


  • 2 cups 300 grams all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 12 tablespoons 1 1/2 sticks / 168 grams very cold vegan butter, cut into 12 pieces (I love, love, love this butter)
  • 1 1/2 teaspoon 7 ml white or apple cider vinegar
  • 4 tablespoons 45 ml ice cold water


  • Add the flour, sugar, and salt to the bowl of a food processor. Pulse once or twice to combine.
  • Add the vegan butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  • Add the vinegar and water. Pulse 60 to 90 seconds just until it comes together into a ball of dough. It’ll start out looking like wet sand, and comes together into a ball during the last few seconds of pulsing.
  • Dump the dough onto a lightly floured counter. Divide the dough into 2 equal pieces, and shape into 1-inch thick, round disks. Use immediately, or wrap tightly in plastic film, and store in fridge until ready to use (up to three days).