Vegan Pie Crust
This is the ultimate vegan pie crust. It's so easy to work with, you won't need to fear pie crust any longer!
Servings: 2 pie crusts or 1 thicker one
Calories: 942kcal
Ingredients
- 1 ¾ cup all purpose flour
- 1 teaspoon salt
- 2 TB sugar white
- ½ cup neutral oil
- 4 TB Ice water
Instructions
- Get a bowl of ice water ready and set aside.
- Mix your flour, salt, and sugar together until combined.
- Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won't come together* Mix with a wooden spoon until it's combined and a dough ball. It shouldn't be overly sticky.
- I like to roll mine out on a Silpat with a thing of surran wrap on top to prevent any sticking. When rolling, make sure to add even pressure so you don't end up with thin spots. Roll it out to about 2 inches bigger than your pie pan.
- Carefully place the dough in your pie dish and cut the remaining dough that's hanging over. Fill with your favorite pie filling and bake according to the directions of the pie. You can also blind bake if needed.
Notes
Expert Tips and Tricks
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- Make sure you use ice-cold water and not too much. If your pie crust is a little dry, then add more ice-cold water, only at 1 teaspoon at a time.
- The pie crust will look like a shaggy mess, but don't worry, it will come together.
- Don't overhandle the dough= flakier crust.
- You want it to be a flaky pie crust, not just a crust. When you're mixing it, you do more of a folding than an actual mixing.
- When you go to flip the pie crust onto the pie plate, things can get a little crazy. If your pie crust cracks, don't worry about it; just pull more of the dough over and seal up the crack. Or you can patch a piece of dough from the overhang. Likely, the pie filling will cover any mistakes made in the transfer process.
- To keep the edges of the trust from burning you can either use foil to make little covers for the crust edges, which is what I do. These days, they sell premade crust edge savers that you just place on the crust of the pie while baking.
- I prefer using this recipe to make just a single crust. But if you prefer thin pie crust then you can make it work for a top and bottom crust (double-crust).
Nutrition
Serving: 1grams | Calories: 942kcal | Carbohydrates: 96g | Protein: 11g | Fat: 57g | Saturated Fat: 4g | Polyunsaturated Fat: 50g | Sodium: 1166mg | Fiber: 3g | Sugar: 13g