Vegan Pie Crust

Vegan Pie Crust

Ingredients:

• 1 ¼ cup unbleached wheat flour
• 2 tsp organic evaporated cane sugar (optional)
• ½ tsp kosher salt
• ½ cup cold vegan butter (freeze 30 minutes before using), cut into ½-inch cubes
• ½ cup ice water
• 2 Tbsp apple cider vinegar
• Plastic wrap
  

Instructions:

1. Whisk together flour, cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. 
2. Mix vinegar into the ice water. Mix water mixture into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 6 Tbsp, but it will vary. 
3. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out). Refrigerate at least 1 hour, but dough will keep several days in the fridge.
4. Roll out to a 12-inch circle and place in your pie plate so about an inch of dough hangs off the side. Trim to 1/2 -inch with a sharp knife or scissors. Fold the excess dough under, and flute or crimp with a fork. Refrigerate for another 30 minutes if dough has become very soft. For a galette, no need to place in a pie plate, just roll out into a 10-12-inch circle, fill, and follow the baking instructions in the recipe.

Par-Baked (Partially Baked) Pie Crust

For some recipes, such as quiche, you’ll need to partially bake your crust before filling. After step 4, preheat the oven to 375°F. Line your pie crust with parchment paper or foil, and fill with pie weights, beans, or sugar. Bake for 20 minutes. Remove the weights and parchment, and dock (prick) the bottom and sides of the crust with a fork. Return to the oven another 5-7 minutes. Crust will still be slightly doughy. Fill with filling and continue the recipe as written.

Pre-Baked (Fully Baked) Pie Crust

For recipes that don’t require baking, such as pudding pies, the crust must be fully baked prior to filling. After step 4, preheat the oven to 375°F. Line your pie crust with parchment paper or foil, and fill with pie weights, beans, or sugar. Bake for 20 minutes. Remove the weights and parchment, and dock (prick) the bottom and sides of the crust with a fork. Return to the oven another 15-20 minutes, or until pie crust is golden brown. Fill with filling and continue the recipe as written.

Makes 1 (9 inch) pie crust

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