Shortening-Free Pie Crust Recipe: Buttery Flavor Without the Fat

A shortening-free pie crust that delivers flaky layers and rich flavor without a single stick of butter or shortening is absolutely possible—and easier than you think.

This plant-based recipe uses coconut oil and applesauce to create a tender, sturdy crust that holds up to both sweet and savory fillings while staying crisp at the edges and tender inside.

After years of testing vegan crusts that crumbled or turned soggy, I finally cracked the code for a foolproof method that rivals traditional recipes.

The secret lies in the fat combination: coconut oil provides structure and flakiness, while applesauce adds moisture and prevents cracking. I also use a cold dough technique—keeping everything chilled until baking—to ensure the crust stays together when rolling and doesn’t shrink in the oven.

This isn’t a compromise; it’s a revelation for anyone who’s ever struggled with vegan baking.

What you’ll end up with is a golden, perfectly flaky crust that’s sturdy enough to hold your favorite pie filling without turning to mush. The texture is crisp along the edges and tender enough to cut through easily, making it ideal for everything from classic apple pie to savory quiche.

No special equipment is needed—just a few pantry staples and patience for the chilling steps.

Best of all, this recipe scales effortlessly for single-serving tarts or full 9-inch pies, and the dough can be prepped ahead of time. Whether you’re baking for a holiday gathering or a weeknight dessert, this shortening-free crust delivers restaurant-quality results without the guilt. Let’s get started!

Ingredients for shortening free pie crust

Pantry staples that transform into a golden, flaky crust without butter or shortening.

The flour is your foundation—King Arthur or Gold Medal work best for that tender crumb. Applesauce is non-negotiable here; Mott’s unsweetened is my go-to, but any smooth, unsweetened variety works. Coconut oil needs to be solid (not melted)—Trader Joe’s or Whole Foods carry reliable brands. Pro tip: keep everything chilled until baking. The salt and sugar are simple but essential—Diamond Crystal kosher salt dissolves perfectly, and regular granulated sugar keeps it balanced.

No applesauce? Unsweetened pumpkin puree works in a pinch, but texture might shift slightly. Coconut oil too expensive? Refined olive oil at half the amount gives a neutral flavor. Want extra flakiness? Add 1 tbsp cold vegetable oil to the mix. The vegan butter for brushing is optional but adds that golden finish—Miyoko’s or Earth Balance melt beautifully. If you’re making a savory pie, skip the sugar entirely.

This dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months—just thaw in the fridge overnight. The crust bakes best straight from the fridge, so don’t let it warm up before rolling. Pre-roll and freeze for convenience—just bake straight from frozen, adding 5-7 minutes to the time. No need to thaw!

Step-by-step instructions for shortening-free pie crust

Here's how to create a flaky, buttery crust without traditional shortening—simple and foolproof.

In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Whisk gently until evenly distributed—this ensures consistent flavor and texture throughout the crust. The sugar adds a subtle sweetness that balances the richness of the applesauce, while the salt enhances all the flavors.

I like to use a whisk for this step to avoid developing too much gluten, which can make the crust tough. You'll know it's properly mixed when no dry spots remain and the ingredients look like a uniform, fine powder. This dry blend is your foundation, so take your time here—rushing leads to uneven texture later.

Add the 0.5 cup solid coconut oil (cut into small chunks if needed) to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs with pea-sized oil pieces remaining. This step mimics the traditional "cutting in" method but uses coconut oil for a healthier fat source.

Don't overwork the mixture—just until the oil is evenly distributed. You're aiming for a texture similar to wet sand. If the mixture feels too dry, that's normal; the ice water will bind everything together in the next step. The coconut oil provides the fat needed for flakiness, so make sure it's cold but not frozen when you start.

In a separate small bowl, combine the 0.5 cup unsweetened applesauce and 0.25 cup ice water. The ice water is crucial—it helps create steam during baking, which contributes to that beautiful flaky texture. Stir these wet ingredients together until smooth, then pour them into the flour mixture.

Using a fork or your hands, gently mix the wet ingredients into the dry until just combined. The dough should come together but still feel slightly crumbly. If it's too dry, add an extra tablespoon of ice water; if too sticky, sprinkle in a bit more flour. Real talk: this dough will be softer than traditional pie crust dough, but that's what makes it work so well—it's more forgiving and easier to roll out.

Divide the dough into two equal discs (about 1 inch thick each) and wrap them tightly in plastic wrap. Place them in the refrigerator to chill for at least 30 minutes. Chilling firms up the dough, making it much easier to handle and roll out without tearing. I usually chill mine for 45 minutes to an hour if I'm not in a rush—this extra time prevents the crust from shrinking during baking.

While the dough chills, preheat your oven to 375°F. This gives you time to get everything ready before you start working with the crust. The cold dough is your friend—it helps maintain shape when you transfer it to the pie dish. If you're feeling fancy, you can even freeze the dough discs for up to 2 months for a make-ahead option.

On a lightly floured surface, roll out one disc of chilled dough to fit your 9-inch pie dish, about 1/8-inch thick. Gently transfer it to the dish, pressing it lightly into the bottom and up the sides. Trim any excess dough hanging over the edge with a sharp knife. For extra flakiness, I like to brush the bottom crust with 2 tablespoons vegan butter, melted, before adding filling.

For a classic blind-baked crust, line the rolled-out dough with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until the edges are light golden brown. The crust should look set but not overly browned—you'll finish baking it with your filling. If you're adding a wet filling, you can skip the blind-baking step entirely and just bake the filled pie as directed.

Storing and reheating this dish

Fridge Storage Tips

Wrap your rolled-out pie crust tightly in plastic wrap or parchment paper to prevent drying. Store it in an airtight container or sealed bag in the fridge for up to 3 days.

I like to place a paper towel between layers if stacking multiple crusts—this absorbs excess moisture and keeps them crisp. The key is to avoid condensation, which can make the crust soggy. 💧

For best results, keep the crust cold until ready to use. If you’ve pre-rolled it, freeze it between parchment paper for 1-2 hours before transferring to the fridge. This extra step prevents the dough from sticking to surfaces or losing its shape when you pull it out later.

Freezing for Later

Freezing is a game-changer for this crust—it keeps for 3 months without losing texture. Wrap each disc tightly in plastic wrap, then place them in a freezer bag with all the air squeezed out.

Label with the date to track freshness. When ready to use, thaw overnight in the fridge or 15-20 minutes on the counter before rolling. 🧊

For convenience, roll out the crust, wrap it around a 9-inch pie dish, and freeze it that way. Just add your filling straight from frozen—no thawing needed.

This shortcut saves time and ensures the crust maintains its shape during baking. Add 5-7 extra minutes to the baking time if using frozen.

Reheating Leftover Crust

If you’ve baked a crust without filling (like for a quiche base), store it in an airtight container at room temperature for 1-2 days. To refresh, place it in a 350°F oven for 5-7 minutes until warm and crisp again.

Avoid the microwave—it makes the crust rubbery. For filled pies, reheat the whole pie at 350°F for 10-15 minutes until heated through. 🔥

For individual tart shells, reheat in the oven for 3-5 minutes until edges are golden. Brush with a little melted vegan butter before reheating to restore crispness. If the crust feels dry, sprinkle with 1-2 teaspoons ice water and bake again—this revives the moisture without sogginess.

Reviving Dried-Out Crust

If your crust loses its crispness after storage, don’t toss it! Brush the inside with a mix of 2 tablespoons vegan butter and 1 tablespoon applesauce, then bake at 375°F for 8-10 minutes.

This trick works like a charm for both sweet and savory pies. The applesauce adds moisture while the butter restores flakiness. ✨

For extra insurance, place a wire rack on the oven rack before baking—this allows heat to circulate evenly and prevents the bottom from getting soggy. A sprinkle of breadcrumbs on the bottom before adding filling also helps absorb excess moisture during baking.

Frequently asked questions