Its a great day to have a great day and there is always light in the darkness!


Every since I was little, I have always loved pie. It didn't matter what kind of pie it was, as long as the word pie was in the name, I was going to eat all of it. Growing up, we had blackberry bushes in our backyard and in the summer, blackberry pie was a weekly dessert and I was not complaining! My nana gave me her homemade pie crust recipe but it was pretty unhealthy and had some dairy in it, so I decided to put my own little twist on my nana's famous homemade pie crust! 

Nana, if you are reading this, I'm sorry but I think I beat you on this one! This vegan pie crust is so good that you will forget it's vegan!

Look I'm not the type of person who can spend hours in the kitchen, I have things to do just like I know you do and the thought of even making my own crust would stress me out. Well let me tell you, this recipe takes no more than 10 minutes! Like what?! Making your own pie crust is not only healthier for you but once you make your own, you won't be able to even look at a store bought crust anymore!


Nana's Secrets:

  • Let your baking tools chill in the fridge! Put your bowls, forks, knifes, and anything else you may need in the fridge to chill. When you chill your tools it will help keep the vegetable shortening from melting and making the pastry too soft. 
  • Use a dish towel to roll your dough. You want to lay the towel out, sprinkle flour on the towel, and place the ball of dough on the towel. You will roll your dough out and when you go to transfer the dough to the pie dish, the dough won't stick to your surface. Nana always said the towel makes the transfer that much easier and what nana says goes lol.


  • 1 1/2 cup all-purpose flour (plus more for rolling)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 pound vegetable shortening (1/2 cup + 1 tablespoon) *see notes
  • 1/4 cup non-dairy milk (or more if needed)


  1. To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Spoon the vegetable shortening into the bowl and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture, I have a pictures above. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.
  2. To roll the dough: Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured towel. Roll it out until you have a rough circle that is several inches bigger than your pie dish, to allow room for the sides and edges of the crust.

  3. To form the pie crust: Use the dish towel to help you flip the dough into the pie dish. If some pieces fall of that's fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust. 



    *Having cold tools works best for this recipe, trust me this is pretty dang important. Let those tools cool!

    *If the dough seems a little dry or isn't coming together, add 1 TBSP of non-dairy milk until the dough starts to come together. 

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