VEGAN PIE CRUST
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 30m
Yield One (9-inch) pie crust
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.
- Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).
- Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)
- Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it's fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)
- When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.
- Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.
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Abdur Rahman Samad Bji
[email protected]Overall, I was very happy with this recipe. The crust was delicious and easy to make.
Sofiyan Mad
[email protected]This crust was a bit more difficult to work with than I expected, but the flavor was very good.
Fernando Valera
[email protected]This recipe is a keeper! I will definitely be making this again.
Favour Inyama
[email protected]I highly recommend this recipe. It's the best vegan pie crust I've ever had.
Trinity Thwala
[email protected]This is my favorite vegan pie crust recipe. It's always flaky and delicious.
Malachi Fullerton
[email protected]I love this recipe! I've used it to make several pies and they've all been delicious.
Halalisani S'yabonga Ndebele
[email protected]This crust was perfect for my apple pie. It was flaky and buttery and held up well in the oven.
tiffany horne
[email protected]I've tried many vegan pie crust recipes and this one is by far the best.
jermaine paton
[email protected]This is a great recipe for a vegan pie crust. It's easy to make and the results are delicious.
Faiza Shafiq
[email protected]The crust was easy to make and tasted great. I used it for a savory pie and it held up well. I will definitely be making this again.
eri koci
[email protected]This recipe was very easy to follow and the crust turned out perfectly. It was flaky and buttery and held up well in the oven. I will definitely be using this recipe again.
Isaac Awotwe
[email protected]This crust was a bit more difficult to work with than other recipes I've tried. However the flavor was very good and it baked up beautifully.
Fun and Learn khan
[email protected]I'm so glad I found this recipe. I've been looking for a good vegan pie crust recipe for ages. This one is easy to make and it tastes delicious. I've already used it to make several pies and they've all been hits.
amr Amr
[email protected]This is my new go-to pie crust recipe. It's so versatile and can be used for both sweet and savory pies. I've even used it to make tarts and it's always turned out great.
anas shamim
[email protected]I was really impressed with this vegan pie crust. It was so easy to work with and it baked up beautifully. The flavor was also great. I will definitely be using this recipe again.
Bishal Chauhan
[email protected]This recipe is a lifesaver! I'm allergic to eggs and dairy, so I've always struggled to find a good pie crust recipe. This one is so easy to make and it tastes amazing. I've already made it several times.
urmila gurung
[email protected]This is the best vegan pie crust recipe I've ever tried. It's so easy to make and it always turns out perfectly. I've used it for everything from apple pie to quiche, and it's always been a hit.
Uthayakumar Ushanthan
[email protected]I love this recipe! The crust is so flaky and buttery, and it's so easy to make. I've used it for both sweet and savory pies, and it's always been a hit.
Olamide Olamioluwa
[email protected]This vegan pie crust was a game-changer! It was so easy to make and turned out flaky and delicious. I used it to make a savory vegetable pie and it was a hit with my family and friends.