Perfect Vegan Pie Crust
This vegan pie crust recipe results in a stable crust with crunchy yet tender edges, lightly salted flavor, and just a hint of sweetness!
Servings: 8 - 10 servings
Calories: 384kcal
Ingredients
- 1 1/3 c. all-purpose flour (187 g), plus more as needed
- 1 Tbsp. granulated sugar (28 g), (leave out if using in a savory recipe such as pot pie)
- 1/2 tsp. salt
- 1/2 c. vegetable shortening (77 g)
- 1/4 c. ice water (59 ml), plus more as needed
Instructions
- In the bowl of a food processor, combine the flour, sugar, and salt and pulse several times to combine.
- Add the shortening one spoonful at a time, spreading the pieces out rather than adding one big mound.
- Pulse a few times until the pieces of shortening are small (pea- to bean-sized) and covered in flour.
- Add the ice water and pulse a couple more times, just until the dough starts to come together.
- Transfer this mixture to a flat, lightly floured surface and begin gathering the pieces together with your hands. Form a disc shape, all while trying to handle the dough as little as possible. Note: If the dough feels overly sticky, knead in a few extra pinches of flour. If the dough feels overly dry, gently knead in extra ice water a few drops at a time, all while aiming to handle the dough as little as possible.
- Form the dough into a disc and wrap it in plastic wrap. Use your hands to then smooth over any cracks in the dough.
- Place disc in the fridge to chill for at least 40 minutes or up to four days. When ready to use, remove from the fridge and let sit at room temperature until the dough becomes pliable yet is still cool. If it becomes too warm, return it to the fridge for a couple minutes to become cool again.
- To form a bottom crust, place the dough disc on a lightly floured surface and roll into a circle about 1⁄8 inch (0.25 cm) thick. Lightly sprinkle flour on your dough and rolling pin as needed to prevent sticking. Carefully wrap the dough circle around your rolling pin and unroll it across the top of a 9-inch (23-cm) pie plate. Press the sides and bottom to secure the dough to the pie plate. Fold the top edges under themselves and press down to secure.
- From there, use according to your pie recipe's instructions .
Notes
This crust recipe is ideal for sweet pies of all types. However, if you'd like to make it in a savory pie recipe, simply leave out the sugar called for in the recipe.
If your recipe calls for a par-baked crust after it has been added to the pie plate, simply pierce the sides and bottom of the crust several times with a fork. Use pie weights if you have them. Then, bake in a 400 F / 205 C oven for 10 minutes, rotating the plate halfway through baking. If pie weights were not used and bubbles formed under the crust, gently flatten them with the back of a fork as soon as the crust comes out of the oven.
If your recipe calls for a blind-baked crust, follow the same directions as those stated for par-baking above, except extend the baking time to 18-20 minutes or until the edges are lightly browned and sides and bottom appear to be fully cooked.
The wrapped dough disc can be made in advance and stored in the fridge for up to 4 days, or in the freezer wrapped in two layers of plastic wrap for up to 1 month.
If you want to make dough for two pies at once, or you need a top crust as well, simply double the ingredients in the recipe. After blending all of the ingredients and pouring onto your cutting board, divide the dough in two and form two discs. Wrap each separately in plastic wrap and chill from there.
Nutrition
Calories: 384kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g