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Homemade Vegan Pie Crust
Homemade Vegan Pie Crust
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Prep Time:
10 minutes
Cook Time:
Total Time:
40 minutes
Versatile vegan pie crust recipe suitable for all levels of bakers. Perfect for sweet or savory pies. Endorsed by pie enthusiasts!
Ingredients:
  • 8 tablespoons (113g) salted plant butter
  • 2 to 6 tablespoons ice water
  • 1 1/4 cups (160g) all-purpose flour, plus extra for rolling
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt (see recipe note)
Instructions:
  • Dice the plant butter into 1/2-inch cubes and chill on a small plate in the freezer. Place a large sheet of plastic wrap on the counter for easy wrapping later.
  • Prepare the ice water: If you don’t have ice, measure out the 6 tablespoons of water and chill until very cold. Keep the tablespoon in the cup for later use.
  • Mix together the dry ingredients: In a large bowl, blend the flour, sugar, and salt.
  • Incorporate the plant butter: Remove the plant butter from the freezer and add it to the bowl. Mix it with the flour mixture to separate the pieces. Gently break down the butter into small flakes using your fingers or a pastry cutter. Take your time to achieve butter pieces the size of peas. The mixture should appear crumbly, signaling you're on the right track.
  • Gradually add the ice water: Pour in the cold water one tablespoon at a time, gently tossing with your hands like a salad. Add more water as needed until the dough forms a rough, shaggy mass that holds together when squeezed. Aim for slightly sticky over dry, ensuring the water is evenly distributed throughout the dough. Remember, we're not kneading, just incorporating the water.
  • Gently knead the dough a few times to form a smooth ball. Place it in the center of a piece of plastic wrap, flatten into a 6-inch disk, and wrap tightly.
  • Let the dough rest in the refrigerator for 30 minutes before rolling it out.
  • Prepare the dough: Roll it out on a well-floured surface, rotating as you go to prevent sticking. Aim for a 14-inch circle if lining a 9-inch pie dish. Gently lift and place the dough in the dish, patching any cracks if needed.
  • Prepare the crust: Trim excess dough from the sides of the pan. Leave a 1-inch overhang for a decorative edge. If the dough is brittle, trim it to align with the pan rim. For a pinched crust, fold overhang under the pan rim and flute the edges with your fingers. For blind baking, follow the standard procedure for baking pie dough without filling. If you enjoyed the recipe, please leave a rating below!

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