Discover ways to make vegan pie crust! This recipe yields a young, flaky crust that is straightforward to make within the meals processor and scrumptious in any pie recipe.
This vegan pie crust recipe rivals any common pie crust I’ve tried. It has an ideal tender, flaky texture, and it’s straightforward to make within the meals processor with simply 4 elements. Even freshmen can pull it off!
I tailored this vegan pie crust from my all-butter pie crust, making a couple of minor tweaks to the recipe. For starters, I used dairy-free butter and omitted the salt as a result of good-tasting vegan butter is all the time salted. Then, I decreased the quantity of butter within the recipe. Vegan butter is considerably softer than common butter, so I wanted much less to make a pliable dough.
It baked up fantastically into my new go-to vegan pie crust! I’m sharing my greatest ideas for making it beneath. In case you do that recipe, I hope you adore it as a lot as I do.
Make Vegan Pie Crust
This scrumptious vegan pie crust recipe begins with 4 key elements:
Components
- Vegan butter – I’ve beforehand tried making vegan pie crust with coconut oil and vegetable shortening, however vegan butter yields the perfect outcomes by far. Be sure to decide on a kind that is available in sticks—NOT a bath. Earth Steadiness Buttery Sticks are my favourite.
- All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
- Ice water – It brings the dough collectively. Be sure it’s very chilly in order that it doesn’t soften the butter!
- Apple cider vinegar – A small splash retains the crust good and tender.
Discover the whole recipe with measurements beneath.
Making The Pie Crust
Earlier than you begin: Be sure the vegan butter is chilly from the fridge! The chilly butter is vital for making a crust with optimum flakiness. You need it to soften when it’s within the oven…not earlier than!
Okay, so you could have your chilly butter. Let’s make the pie crust!
In a standard pie crust recipe, you’d work the butter into the flour with a pastry cutter or your fingers and add ice water till the dough simply comes collectively. Although this methodology can work rather well, I choose one which J. Kenji Lopez-Alt developed for Cook dinner’s Illustrated in 2007. Right here’s the way it goes:
First, totally mix a few of the flour with the butter. Place 1 2/3 cups of the flour in a meals processor. Slice the butter into skinny pats and scatter them on high.
Pulse till there isn’t any dry flour remaining. The flour and butter will begin to kind clumps.
Then, pulse within the remaining flour. Scatter it on high of the combination within the meals processor and briefly pulse to kind a crumbly dough.
Subsequent, add the liquid. Switch the dough to a big mixing bowl and sprinkle within the chilly water and vinegar. Use a spatula to fold and press the dough till it comes collectively right into a ball.
- Tip: Don’t hesitate to make use of your fingers! As soon as the dough begins to return collectively, I typically ditch the spatula and begin kneading the dough with my fingers to work within the final bits of dry flour.
You’re prepared to relax the dough. Divide the dough ball in half. Flatten every half right into a 1-inch-thick disk. Wrap every tightly in plastic wrap and chill for at the least 2 hours and as much as 2 days.
Why I Like This Methodology
I feel it’s rather more foolproof than the normal approach. Totally combining a few of the flour with the butter makes the dough way more pliable and straightforward to work with. The crust additionally comes out persistently tender, as you solely develop the gluten within the second addition of flour.
Rolling Out The Dough
After the dough chills, you’ll be able to roll it out on your desired pie recipe. This vegan pie crust recipe yields sufficient dough for one 9- or 9.5-inch double crust pie or 2 single crust pies.
Place the dough disk on a frivolously floured floor. Use a rolling pin to roll it out to about 1/8-inch thick, rotating the dough 1 / 4 flip each few rolls. I additionally prefer to mud the highest with flour and flip the dough over a couple of instances as I roll it out.
- Tip: Be sure to maneuver the dough round as you roll it out. In case you don’t rotate or flip it, it will possibly fully follow your work floor!
To switch the dough to a pie dish, roll it over your rolling pin after which unroll it over the pan. Use your fingers to press it firmly into the underside and up the edges. When you’ve got greater than a 1/2-inch overhang on all sides of the pie plate, use a pointy knife or kitchen scissors to trim off the surplus dough. Roll the sides of the dough below itself in order that it’s consistent with the sides of the pie plate. Crimp along with your fingers or a fork.
Bake in line with your required pie recipe!
Discover the whole recipe with measurements beneath.
Greatest Vegan Pie Crust Suggestions
- Select the appropriate vegan butter. Ensure that it is available in sticks—NOT a bath. I’ve had glorious outcomes utilizing Earth Steadiness Buttery Sticks on this recipe.
- Begin with chilly elements. This helps forestall the vegan butter from melting when you kind the pie dough, leading to a flaky crust.
- Chill the dough for at the least 2 hours. Since flakiness is our purpose, chilling the dough is crucial. Don’t minimize the time quick! You need the dough to be chilly while you begin rolling it out in order that the butter melts as soon as it’s within the oven, not earlier than.
Make It Forward
This vegan pie crust recipe is ideal for making forward!
When you kind the dough into disks and wrap them up, they preserve effectively within the fridge for as much as 2 days.
In addition they freeze effectively. Retailer the vegan pie dough disks within the freezer for as much as 3 months. Switch to the fridge to thaw earlier than rolling and baking.
Favourite Pie Recipes
Use this straightforward vegan pie crust in any of those scrumptious pie recipes:
On the lookout for extra plant-based treats? Take a look at these 30 Greatest Vegan Desserts!
Vegan Pie Crust
This straightforward vegan pie crust is tender, flaky, and scrumptious! Be sure to make use of vegan butter that is available in sticks—NOT a bath—for this recipe. I’ve had nice outcomes with Earth Steadiness Buttery Sticks. This recipe yields crust for 1 9- or 9.5-inch double-crust pie or 2 single-crust pies.
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In a meals processor, place 1⅔ cups of the flour. Pulse to unfold evenly on the backside of the bowl. Unfold the butter pats evenly on high. Pulse till the butter is effectively mixed with the flour and the dough begins to kind clumps. There needs to be no dry flour remaining.
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Unfold the combination evenly within the bowl of the meals processor and sprinkle the remaining 1 cup flour on high. Briefly pulse till the dough turns into crumbly.
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Switch the dough to a big bowl and sprinkle the water and vinegar on high. Use a spatula to fold and press the dough till it comes collectively right into a ball. If vital, swap to your fingers to knead within the final bits of dry flour. Divide the dough ball in half and kind every half right into a 1-inch-thick disk. Wrap every disk tightly in plastic wrap and chill for at the least 2 hours, or as much as 2 days.
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To roll out the dough: Place 1 disk of the chilled dough on a frivolously floured floor. Mud the highest with flour, and use a rolling pin to roll it out into a big circle about ⅛-inch thick. In case you invert your pie plate over the dough, the circle needs to be 1 inch bigger than the sting of the pie plate on all sides. As you’re employed, rotate the dough 1 / 4 flip each few rolls to stop it from sticking to your work floor. I additionally prefer to mud the highest of the dough with flour and flip it over a couple of instances in the course of the rolling course of.
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To switch the rolled-out dough to your pie plate, roll it over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the underside and up the edges of the plate. Trim the sides of the dough so that there’s a ½-inch overhang on all sides of the pie plate. Loosely cowl the dough with plastic wrap and chill when you roll out the highest crust.
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Repeat the rolling course of with the remaining dough disk, rolling it out into a big, ⅛-inch-thick circle.
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Assemble and bake in line with your required pie recipe.
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Makes 1 9 or 9½-inch double-crust pie or 2 single-crust pies