Description
This easy vegan pie crust recipe is perfect for creating a flaky, tender base for any pie without using any animal products. Made with simple ingredients like all-purpose flour, vegan butter, cane sugar, and Himalayan pink salt, this crust can be prepared quickly in a food processor or by hand. It requires chilling for optimal texture and can be pre-baked to ensure a crisp foundation for your favorite fillings.
Ingredients
Pie Crust Ingredients
- 1 ½ cups all-purpose flour
- ½ cup vegan butter stick (cubed and chilled)
- 1 ½ teaspoons cane sugar
- ½ teaspoon Himalayan pink salt
- 3-5 tablespoons ice water
Instructions
- Prepare Vegan Butter: Cut the vegan butter into small cubes and chill in the refrigerator until ready to use to ensure a flaky crust texture.
- Combine Dry Ingredients: In a food processor bowl, add the all-purpose flour, cane sugar, and Himalayan pink salt. Pulse several times to combine evenly.
- Incorporate Butter: Add chilled vegan butter cubes to the flour mixture and pulse to achieve a crumbly texture with some pea-sized chunks of butter remaining for flakiness.
- Add Ice Water: While pulsing, slowly pour in 2 tablespoons of ice water, then add additional ice water one tablespoon at a time until the dough just comes together, forming clumps that hold when pinched.
- Form Dough: Transfer dough onto a lightly floured surface. Gently work it into a ball with minimal handling, then press into a flat disk shape.
- Chill Dough: Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes to 1 hour or up to 3 days, allowing the dough to rest and chill.
- Roll Out Dough: Generously flour a large work surface. Roll dough into a 12-14 inch round, keeping about 2 inches of extra dough around the edges to fit your pie plate.
- Transfer Dough: Roll the dough around your rolling pin, then unroll it gently over your pie dish. Press the dough snugly into the bottom and sides of the dish.
- Trim Edges: Trim excess dough, leaving a ¼-inch overhang around the edge of the pie dish.
- Crimp the Edges: Fold edges up gently and flute by pressing thumb and index finger together with your other hand shaping the edges to create a decorative border. Use dough scraps underneath any thin spots for reinforcement.
- Optional Pre-Baking (Blind Baking): Preheat oven to 425°F. Use a fork to prick the bottom and sides of the crust to vent steam. Line with parchment paper and place dry beans, rice, or pie weights on the paper to prevent bubbling. Bake for 8-10 minutes, then cool for 10-15 minutes before removing the weights and parchment.
- Alternative Hand Method: In a large bowl, mix flour, sugar, and salt. Add chilled butter and cut into the flour using a pastry cutter or fork until crumbly with pea-sized chunks. Stir in 2 tablespoons of ice water, then one tablespoon at a time until the dough holds together with few flour crumbs. Proceed with forming, chilling, and rolling out dough as above.
Notes
- Use cold vegan butter and ice water to achieve the flakiest crust texture.
- Handle dough minimally to prevent overworking, which can make it tough.
- Chilling the dough is crucial for firmness and easier rolling.
- Pre-baking the crust (blind baking) helps avoid sogginess when using moist fillings.
- Leftover dough can be wrapped tightly and frozen for up to 3 months.
- If dough is too sticky, add a little more flour; if too dry, add a splash more ice water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (optional pre-baking)
- Category: Baking
- Method: Baking
- Cuisine: American
