Basic Vegan Pie Crust 🥧Making your own crust is as easy as pie!
In fact, it’s so simple to make, you’ll think twice before buying a pre-made pie shell again! You’ll love this simple recipe for preparing the tastiest, flakiest, and best vegan pie crust ever!
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Making your own pie crust is quick and easy and sooo good!
Use this vegan crust recipe for sweets and savories!
Plain or fancy, you can create fabulous baked items with this simple recipe.
Who doesn’t like playing with dough? When I was a kid, I loved being in the kitchen when my mom baked pies. After she rolled out the dough she needed, she would give me the excess scraps of dough that were trimmed from around the pie plates. I had so much fun playing with those pieces, using a rolling pin and cookie cutters to create little shapes. Mom would let me sprinkle cinnamon and sugar on them and bake them in the hot oven along side her pies. Years later, when my kids were little, I loved baking with them, just like I did with my mom.
How to make a vegan pie crust
A couple rules I learned about making a flakey pie crust was to not over-handle the dough, and to keep the butter and/or shortening cold. The trick is to combine all your ingredients just enough until the dough can be formed into a ball, then refrigerate the dough until you’re ready to use it.
This recipe is for a single crust. If you are baking a pie that requires a top and bottom crust, like an apple or berry pie, you will need to double the amount of ingredients in the recipe. For a single crust pie, you will likely need to pre-bake or ‘blind bake’ the crust before adding the filling.
How to make a blind baked pie crust
Using a fork, prick the bottom of the un-baked shell several times on the bottom, or weight the bottom of the shell using dried beans or pie weights. This helps to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights. Bake the shell at 450º for approx. 12-15 minutes.
Basic Vegan Pie Crust
- 1 C all-purpose flour
- 1/4 C vegetable shortening (chilled)
- 1/4 C non-dairy butter (chilled)
- 1/2 tsp salt
- 2 – 3 tsp cold water
- In a large bowl, combine flour & salt.
- Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-shaped pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter & shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don't overwork the dough with your hands.
- Once the dough has reached the crumbly consistency, begin adding cold water, one tsp at a time, just until you can roll the dough into a ball.
- Wrap the dough ball into a piece of plastic wrap and place in the refrigerator for 1- 2 hours to completely chill.
- When you're ready to roll out your dough, you'll want to prepare a clean, flat surface. A large cutting board or a silicone mat works best.
- Sprinkle and spread a small amount of flour onto your board and rolling pin and begin rolling out the dough in each direction until you have about an 11-12 inch circle.
- Very carefully, use your fingers to lightly press the dough into the plate, making sure not to tear the dough. Once the dough is completely pressed into the plate, take a sharp knife and cut around the rim of the plate, removing the excess dough.
- You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, you can use a classic style fluted pie dish and shape your dough to fit the rim.
- If you are preparing a pie crust for a sweet or fruit pie, you can also add a small amount of sugar to your crust. If your pie requires a top and bottom crust, simply double this recipe.
Blind Baked Pie Crust
- If your pie recipe calls for a pre-baked or 'blind baked' pie crust, either prick the bottom of the un-baked shell several times on the bottom with a fork, or weight the bottom of the shell using dried beans or pie weights.
- The reason for this is to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you do use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights.
- Bake the shell at 450º for approx. 12-15 minutes.