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No Fail Vegan Pie Crust
Use this vegan pie crust recipe for any pie, vegan or not
The secret to successful vegan pie crust is to chill every single ingredient, plus the pastry blender and the bowl. Use this vegan pie crust recipe for any pie, vegan or not.
You'll have a bit of crust left over for a few tarts or pie crust cookies, invented by children for children (cut out shapes with cookie cutter, sprinkle with sugar and cinnamon :-)
For best results, handle the dough with your hands as little as possible and begin with thoroughly chilled ingredients
Makes enough for one single crust 9 inch pie, or a double crust pie
For quick & easy pastry making, under $30, it's great to have:
- A heavy wooden or marble rolling pin something like this. By the way - for years of faithful, trouble free service, don't immerse your wooden rolling pin in water, or put it in the dish washer. Just wipe clean with a damp cloth and air dry
- A sturdy pastry blender with flat blades, not wires. here's a good example
- Or this one
- You can use two knives, or a fork, as a pastry blender, but it's laborious
Ingredients - Single Crust:
- 1 1/2 cups all purpose flour
- 2/3 cup frozen Earth Balance veggie spread
- Ice water
Ingredients - Double Crust Pie:
- 2 1/2 cups all purpose flour
- 1 cup frozen Earth Balance veggie spread
- Ice water
Directions:
- Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal
- Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal
- Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly (this prevents crumbly dough)
- Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
- Handling the dough as little as possible, quickly form a ball of dough
- Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin
- For the best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn. Lift the dough partway up and sprinkle more flour underneath as needed
- Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
- Carefully transfer the crust to the pie plate by folding the dough in half and quickly lifting it to the pie plate and than unfolding it
- Center the crust and trim so that the crust hangs slightly over the edge
- Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you
- Continue clockwise in this manner until you have gone all way around the rim of the pie
- For a double crust add the filling and the top crust before trimming and fluting
- Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside non-vegan pies
