Introduction
If you’re looking for a delicious vegan pie crust that can serve as the perfect base for your favorite fillings, this recipe from Love and Lemons is just what you need. Easy to make and wonderfully flaky, this crust uses simple ingredients to create a delightful and versatile pastry that works well for both sweet and savory pies.
Ingredients
– 2⅔ cups all-purpose flour, spooned and leveled
– 16 tablespoons cold vegan butter (2 sticks), cut into thin pats (Earth Balance Buttery Sticks recommended)
– 6 tablespoons ice water
– 1 teaspoon cold apple cider vinegar
Prep Time
The prep time for making this vegan pie crust is approximately 20 minutes. However, remember to set aside extra time for chilling the dough.
Cook Time
The cook time will vary depending on the specific pie recipe you choose to follow after preparing the crust.
Total Time
The total time, including chilling the dough, can range from 2 hours to 2 days.
Yield
This recipe yields enough dough for one 9- or 9.5-inch double-crust pie or two single-crust pies.
Instructions
1. Combine Flour and Butter:
– Place 1⅔ cups of the flour in a food processor.
– Evenly distribute the butter pats over the flour.
– Pulse until the mixture forms clumps with no dry flour remaining.
2. Add Remaining Flour:
– Sprinkle the remaining 1 cup of flour over the mixture in the food processor.
– Briefly pulse until the dough becomes crumbly.
3. Incorporate Liquid:
– Transfer the crumbly dough to a large mixing bowl.
– Sprinkle the ice water and apple cider vinegar over the dough.
– Use a spatula to fold and press the dough until it comes together into a ball.
– If needed, use your hands to knead in any remaining dry flour.
4. Chill the Dough:
– Divide the dough ball in half.
– Flatten each half into a 1-inch-thick disk.
– Wrap each disk tightly in plastic wrap.
– Refrigerate for at least 2 hours, or up to 2 days.
5. Roll Out the Dough:
– Place one chilled dough disk on a lightly floured surface.
– Dust the top with flour.
– Roll it out into a large circle about ⅛-inch thick, rotating the dough a quarter turn every few rolls to prevent sticking.
– If the dough sticks, dust with more flour as needed.
6. Transfer to Pie Plate:
– Roll the dough over the rolling pin.
– Unroll it over a 9- or 9.5-inch pie plate.
– Gently press it into the bottom and up the sides of the plate.
– Trim any excess dough, leaving about a ½-inch overhang.
– Roll the overhang under itself so that it’s in line with the edge of the pie plate.
– Crimp the edges with your fingers or a fork.
7. Repeat for Double-Crust Pie:
– If making a double-crust pie, repeat the rolling process with the second dough disk.
– Assemble and bake according to your pie recipe’s instructions.
With this simple yet effective recipe, you’ll have a delightful vegan pie crust ready to complement any filling of your choice!
Detailed Directions and Instructions
Combine Flour and Butter
Place 1⅔ cups of the flour in a food processor. Evenly distribute the butter pats over the flour. Pulse until the mixture forms clumps with no dry flour remaining.
Add Remaining Flour
Sprinkle the remaining 1 cup of flour over the mixture in the food processor. Briefly pulse until the dough becomes crumbly.
Incorporate Liquid
Transfer the crumbly dough to a large mixing bowl. Sprinkle the ice water and apple cider vinegar over the dough. Use a spatula to fold and press the dough until it comes together into a ball. If needed, use your hands to knead in any remaining dry flour.
Chill the Dough
Divide the dough ball in half. Flatten each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days.
Roll Out the Dough
Place one chilled dough disk on a lightly floured surface. Dust the top with flour. Roll it out into a large circle about ⅛-inch thick, rotating the dough a quarter turn every few rolls to prevent sticking. If the dough sticks, dust with more flour as needed.
Transfer to Pie Plate
Roll the dough over the rolling pin. Unroll it over a 9- or 9.5-inch pie plate. Gently press it into the bottom and up the sides of the plate. Trim any excess dough, leaving about a ½-inch overhang. Roll the overhang under itself so that it’s in line with the edge of the pie plate. Crimp the edges with your fingers or a fork.
Repeat for Double-Crust Pie
If making a double-crust pie, repeat the rolling process with the second dough disk. Assemble and bake according to your pie recipe’s instructions.
Notes
Yield
This recipe yields enough dough for one 9- or 9.5-inch double-crust pie or two single-crust pies.
Recommended Product
Earth Balance Buttery Sticks are recommended for this recipe to maintain a vegan diet.
Storage
The dough can be refrigerated for up to 2 days. If you need to store it longer, consider freezing it. Wrap it tightly in plastic wrap and place it in an airtight container.
Tips for Rolling
If the dough becomes too warm or sticky while rolling, refrigerate it for a few minutes before continuing. Always dust with flour to prevent sticking.
Cook techniques
Combining Flour and Butter
This technique ensures even distribution of fat throughout the flour, which is essential for creating a flaky crust. Pulsing in a food processor helps achieve the desired texture.
Incorporating Liquid
Adding ice water and apple cider vinegar helps bind the dry ingredients together. The cold temperature prevents the vegan butter from melting too quickly, which is crucial for a tender crust.
Chilling the Dough
Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking. This step also keeps the butter solid, contributing to flakiness.
Rolling Out the Dough
When rolling out the dough, maintaining an even thickness is key. Dusting with flour prevents sticking while ensuring the dough retains its shape.
Transferring to Pie Plate
Using a rolling pin to transfer the dough minimizes damage to its structure. Proper handling and trimming ensure a neatly finished pie crust.
Crimping Edges
Crimping the edges not only enhances the visual appeal of the pie but also helps the crust hold its shape during baking, preventing leaks.
FAQ
Can I substitute the vegan butter with another type of fat?
Yes, you can use coconut oil or other plant-based fats, but the texture may vary.
Why is apple cider vinegar used in the recipe?
Apple cider vinegar helps tenderize the dough and enhances flavor while also aiding in flakiness.
How long can I keep the dough in the refrigerator?
The dough can be stored in the refrigerator for up to 2 days.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Just thaw in the refrigerator before rolling it out.
What should I do if my dough is too crumbly?
If your dough is too crumbly, try adding a little more ice water, one tablespoon at a time, until it comes together.
How do I prevent my crust from shrinking while baking?
Chilling the dough and properly crimping the edges can help prevent shrinkage.
Conclusion
This vegan pie crust recipe is a versatile and easy foundation for a variety of delicious pies. By using cold vegan butter and incorporating just the right amount of liquid, you can achieve a flaky and tender crust that is perfect for both sweet and savory fillings. With a little bit of chilling time and careful rolling, you’ll have a beautiful crust ready to showcase your favorite pie recipes. Enjoy your pie-making journey with this simple yet effective crust!
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Combine baked apple slices with cinnamon, nutmeg, and a touch of sugar for a classic dessert that highlights the flaky crust.
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Use fresh or canned cherries mixed with almond extract for a sweet and tart filling that perfectly complements the crust.
Vegan Pumpkin Pie
Blend pureed pumpkin with coconut milk, spices, and a vegan egg substitute for a creamy filling that is ideal for fall celebrations.
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Create a savory quiche by combining sautéed spinach, crumbled tofu, and your choice of plant-based cheese for a delicious brunch option.
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Make a rich chocolate filling using dark vegan chocolate and coconut cream for a decadent dessert that everyone will love.
Lemon Meringue Pie
Prepare a zesty lemon filling with cornstarch and a vegan meringue made from aquafaba for a refreshing treat that’s sure to impress.
Berry Galette
For a rustic dessert, fold fresh berries with a touch of sugar and lemon juice, then wrap in the crust for a simple yet elegant galette.
Sweet Potato Pie
Mix roasted sweet potatoes with spices and a hint of maple syrup for a naturally sweet filling that’s both comforting and nutritious.
