This flaky, all-butter-style crust comes together with just a handful of pantry staples: flour, a touch of sugar, and salt whisked into an even base. Cutting cold butter into the flour until it forms coarse, pea-sized crumbs is the real key here — those uneven bits are exactly what puff into flaky layers once the crust hits the oven. A splash of ice water brings the dough together without overworking it, so you get a tender, easy-to-roll disk rather than a tough one. Chilling before rolling keeps everything cold and workable, giving you a crust that eases into the pie dish smoothly and crimps up beautifully at the edges. Whether you're blind-baking it for a custard filling or filling it raw for a classic double-crust bake, this dough is sturdy enough to hold its shape and delicate enough to shatter on the fork. It's a dependable, from-scratch crust to keep in your vegetarian baking rotation any time a recipe calls for a homemade base.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
Add the frozen vegan butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — those uneven pieces are what create flakiness.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
