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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A well-wrapped vegan pie crust can last up to 3 months in the freezer without significant loss of quality.
Thaw it in the refrigerator for several hours or overnight. Avoid thawing at room temperature as the fats may soften too much, affecting flakiness.
Yes, vegan pie crusts are versatile and work perfectly for both sweet fruit pies and savory vegetable pot pies.
You can use a graham cracker crust (made with vegan crackers), a crushed nut crust, or a simple oil-and-flour press-in crust.
It is cholesterol-free, but it is still high in calories and fats. Its healthiness depends on the type of fat used (e.g., coconut oil vs. vegetable shortening).
Check the ingredient label for lard, tallow, butter, milk, or whey. Most vegan crusts use vegetable shortening or oils.
Standard vegan pie crusts are made with wheat flour and contain gluten. You must specifically look for 'gluten-free vegan' labels if needed.
Toughness usually results from overworking the dough, which develops too much gluten, or using too much water.
9-inch vegan pie crust is a versatile ingredient found in cuisines around the world. With 480 calories per 100g and 5.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the baked good category with complete nutrition information.
View all baked good →Discover 1 recipes featuring 9-inch vegan pie crust with step-by-step instructions.
Browse recipes →Yes, blind baking is recommended for custard or cream fillings. Line with parchment and use pie weights to maintain the shape.
Common fats include vegetable shortening, vegan butter sticks, coconut oil, or neutral liquid oils.