Perfect Vegan Pie Crust
This super simple vegan pie crust recipe simply substitutes regular butter for vegan butter. This slight adjustment not only gives you a crust that wins every time, it's also 100% harm-free. That's a win/win in our book.
The secret to a great pie crust isn't just about ingredients, the execution is equally important. We provided 4 important things to keep in mind when making pie dough as a guide to help you achieve success with all your crust-inspired desserts.
4 important things to keep in mind when making pie dough:
Make sure to use chilled fat (vegan butter) & ice cold water
Don't add too much water - incorporate about 1 TBSP at a time
Your dough should be moist without being too wet or too crumbly
Wrap & chill your dough before rolling it out
1-¼ cups all-purpose flour
½ teaspoon salt
⅓ cup vegan butter
4 to 5 tablespoons ice cold water
Scale out your vegan butter and place in fridge until it's time to use it.
Combine AP flour & salt in mixing bowl and mix thoroughly
Use a fork, knife or pastry cutter to "cut" in the vegan butter - until the dough begins to crumble
*If you have a food processor, you can pulse flour, salt & butter until well incorporated and crumbly
Pour in ice cold water 1 TBSP at a time and mix with fork, when it begins to thicken use your hand to gently knead the dough until it reaches the desired texture - moist but not too wet or too crumbly.
Careful not to over-knead the dough, the heat from your hands can melt the fat.
Shape the dough into a round disc, wrap with parchment paper, plastic wrap or place in a large ziplock and chill in fridge for at least 20 minutes.
Remove chilled dough from fridge and place on a clean and lightly floured surface
Use a rolling pin or rod to roll the dough into a flat circular shape
When large enough to fit in the pie tin, gently wrap the dough around the rolling pin and place in the tin
*Don't worry if parts of the dough break, you can mold it together in the tin, just like clay
Use your hands to gently mold the dough into the shape of the pie tin
Use a knife to cut off the edges or mold the edges into the decorative shape you prefer
Use a fork to poke holes in the base of the crust
Chill in the fridge until ready to use
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.