Vegan Pie Crust
The BEST Vegan Pie Crust. Buttery, flaky perfection achieved without any dairy or eggs. Single and Double Pie Crust measurements included.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 Single or 1 Double Pie Crust 1x
- Category: How To
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Single Pie Crust
1 1/2 cups all purpose flour
2 teaspoons sugar
1/2 teaspoons salt
1/3 cup vegan butter, cold
3 tablespoons non-hydrogenated shortening, cold
4-5 tablespoons ice water
Double Pie Crust
3 cups all purpose flour
1 tablespoons sugar
1 teaspoons salt
2/3 cup vegan butter, cold
1/3 cup non-hydrogenated shortening, cold
6-8 tablespoons ice water
Instructions
- Make the Piecrust Dough: Add all purpose flour, sugar and salt to a bowl and whisk together. Cut in cold vegan butter and shortening using a pastry cutter until texture is crumbly with a few larger pebbles remaining. Pour in the smaller amount of ice water and stir with a wooden spoon until shaggy dough begins to form. Bring the dough into a ball using your hands and shape into a disk. Add an additional tablespoon of water at a time if the dough is too dry to come together. If you are making a double pie crust, break the dough in half and form two disks. Wrap tightly in plastic wrap and place in the refrigerator to chill for at least 2 hours (up to 2 days) before using.
- Use Piecrust According to Recipe: When you are ready to use your pie crust, remove it from the refrigerator and set it on a heavily-floured surface. Roll out crust with a rolling pin and use according to your recipe instructions. If your crust is too cold to work with, let it sit at room temperature for 15-20 minutes before trying again.
Notes
*Unbaked pie crust will keep as a disk tightly-wrapped in plastic in the fridge for 48 hours. It can also be frozen for up to 1 month. To accomplish this, roll out a disk of pie dough into an 11 to 12-inch circle that is about 1/8-inch thick. Lay a sheet of plastic wrap over the top of it and gently roll up the dough like a fruit roll up. The plastic will keep the dough from touching itself. Once rolled, wrap the outside in an additional sheet of plastic and place in an airtight container or sealable plastic bag.
*This pie crust recipe works great in a food processor! Simply add all ingredients to the bowl of a food processor fit with the dough blade and pulse until a ball of dough comes together. Form into a disk and wrap in plastic as described above. If you are making a double pie crust, you may need to work with half of the ingredients at a time depending on the size of your machine.
*The colder your ingredients the better. Every time we handle unbaked pie crust, we begin to melt the butter in the dough. Chilling after handling re-solidifies the butter. This will produce the flakiest result.
Find it online: https://censoredbaker.com/vegan-pie-crust/
