No Fail Vegan Pie Crust Recipe

Low cholesterol dairy free pie crust recipe, for any pie, vegan or not

Vegan Pie Crust

The secret to successful vegan pie crust is to chill every single ingredient, plus the pastry blender and the bowl.

For best results, handle the dough with your hands as little as possible.

You'll have pie 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 & cinnamon)

Yield: 9 inch pie crust

Total Prep Time: 45 Min (including chilling)

Nutrition Data, 92g Serving: 260 cal, 40g carb, 8g fat, 294 mg sodium, 1g fiber, 5g protein, low Cholesterol, good source Vit A, K, Thiamin. Estimated glycemic load 28

Ingredients - Single Crust:

  • 1 1/2 cups all purpose flour
  • 2/3 cup frozen Earth Balance veggie spread
  • Ice water
  • Optional: Use 1/2 tsp salt if your veggie spread is unsalted

Ingredients - Double Crust:

  • 2 1/2 cups all purpose flour
  • 1 cup frozen Earth Balance veggie spread
  • Ice water
  • Optional: Use 1/2 tsp salt if your veggie spread is unsalted

Directions:

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  1. Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal
  2. Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal
  3. Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly (this prevents crumbly dough)
  4. Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
  5. Handling the dough as little as possible, quickly form a ball of dough
  6. Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin
  7. 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
  8. Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
  9. 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
  10. Center the crust and trim so that the crust hangs slightly over the edge
  11. 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
  12. Continue clockwise in this manner until you have gone all way around the rim of the pie
  13. For a double crust add the filling and the top crust before trimming and fluting
  14. 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
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Tools for quick easy pastry making:

  • 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 like this one
  • You can use two knives, or a fork, as a pastry blender, but it's laborious

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Use Vegan Piecrust In These Recipes:

Butter Tarts (vegan)
Quinoa Recipe Ebook
Tofu Quiche Vegan Apple Pie Vegan Pumpkin Pie Organic Traditional Pumpkin Pie (ovo-lacto-veg) Sweet Potato Tarts Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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