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Vegan pie crust prepared using almond pulp leftover from the Almond Cow machine

Pie Crust

Here is your new go-to vegan Pie Crust, featuring leftover almond pulp. Add your favorite filling, bake and enjoy!

Serving: 1 10-inch pie crust


  • 1¼ cup flour
  • 1 cup almond pulp (from almond milk), pressed to remove all of the moisture
  • 3 tbsp sugar
  • ½ tsp salt
  • ½ cup cold vegan butter, cubed
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract


Step 1

In a large bowl, combine flour, pressed almond pulp, sugar, and salt. Whisk together.

Step 2

Add cold cubed vegan butter, apple cider vinegar, and vanilla extract to the bowl. Using a pastry cutter, gently incorporate the butter into the flour. Do not over-mix the dough; this leads to gummy crust instead of flaky crust. Visible pea-sized bits of butter are normal and expected. Gently pat the dough into a ball. Chill for 30 minutes in the refrigerator.

Step 3

Preheat the oven to 375 degrees F. Grease a 10-inch pie pan or use a non-stick pie pan.

Step 4

Transfer the dough to a floured surface. Gently roll the dough into a 12-inch circle using a rolling pin. Again, visible specks of butter are normal and expected.

Step 5

Gently transfer the dough to the pie pan. Press it into the dish and up the sides. Crimp the edges to decorate.

Step 6

Add a pie filling of choice, then bake for 30-40 minutes. Alternatively, pierce the bottom/sides of the crust with a fork and add pie crust weights. Bake for 30-40 minutes, then cool.