Vegan Pie Crust
Ingredients:
- 150 g (1 1/4 cups) all-purpose flour
- 3 g (1/2 tsp) salt
- 4.2 g (1 tsp) granulated sugar
- 113.5 g (1/2 cup) vegan butter
- 4-6 tbsp ice water
- 5 ml (1 tsp) apple cider vinegar
Equipments:
Features:
Soy-Free
Raw
Nut-Free
Nutrition:
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Keep the vegan butter as cold as possible — cube it and return it to the fridge or freezer for a few minutes right before using. Cold fat is what creates flaky layers as the crust bakes.
Instructions:
- Combine the Dry Ingredients: Whisk together the flour, salt, and sugar (if using) in a large bowl.
- Cut in the Butter: Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the Liquid: Mix the ice water and apple cider vinegar together. Drizzle 4 tablespoons over the flour mixture, tossing gently with a fork.
- Bring the Dough Together: Add more water, a tablespoon at a time, just until the dough comes together when pressed — it should not be sticky or wet.
- Chill the Dough: Turn the dough out, shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Roll Out: When ready to use, let the dough sit at room temperature for 5-10 minutes to soften slightly, then roll out on a lightly floured surface to about 1/8-inch thickness.
- Transfer to the Pie Dish: Transfer to a pie dish, trim and crimp the edges, and use as directed in your pie recipe.
Storage: Refrigerate unbaked dough, well wrapped, for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge before rolling.
Tip: Handle the dough as little as possible — overworking it melts the butter and develops the gluten too much, leading to a tough crust instead of a flaky one.
Swap: Leave out the sugar entirely for savory pies like pot pie or quiche.
Cold vegan butter cut into pea-sized pieces creates pockets of fat that melt during baking, forming flaky layers. Apple cider vinegar helps tenderize the dough and inhibits gluten development, making the crust easier to roll and less prone to becoming tough.
Vegan Pie Crust
Ingredients:
- 150 g (1 1/4 cups) all-purpose flour
- 3 g (1/2 tsp) salt
- 4.2 g (1 tsp) granulated sugar
- 113.5 g (1/2 cup) vegan butter
- 4-6 tbsp ice water
- 5 ml (1 tsp) apple cider vinegar
Equipments:
Features:
Why These Ingredients:
Cold vegan butter cut into pea-sized pieces creates pockets of fat that melt during baking, forming flaky layers. Apple cider vinegar helps tenderize the dough and inhibits gluten development, making the crust easier to roll and less prone to becoming tough.
Prep:
Keep the vegan butter as cold as possible — cube it and return it to the fridge or freezer for a few minutes right before using. Cold fat is what creates flaky layers as the crust bakes.
Instructions:
- Combine the Dry Ingredients: Whisk together the flour, salt, and sugar (if using) in a large bowl.
- Cut in the Butter: Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the Liquid: Mix the ice water and apple cider vinegar together. Drizzle 4 tablespoons over the flour mixture, tossing gently with a fork.
- Bring the Dough Together: Add more water, a tablespoon at a time, just until the dough comes together when pressed — it should not be sticky or wet.
- Chill the Dough: Turn the dough out, shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Roll Out: When ready to use, let the dough sit at room temperature for 5-10 minutes to soften slightly, then roll out on a lightly floured surface to about 1/8-inch thickness.
- Transfer to the Pie Dish: Transfer to a pie dish, trim and crimp the edges, and use as directed in your pie recipe.
