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Vegan Pie Crust

A great pie crust to use with any pie recipe! It can also be doubled for decorative pie cutouts or a pie lattice. We used this crust in our Vegan Chai Pumpkin Pie.

Prep:

15

minutes

Cook:

20

minutes

TOtal:

35

minutes

Servings:

8

Ingredients

  • 1 1/4 cups all-purpose flour (don't pack it)
  • 1 Tablespoon organic cane sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons all-vegetable shortening
  • 4 Tablespoons vegan butter
  • 3 Tablespoons ice cold water

Instructions

  1. Double this dough recipe if you are making decorative cutouts. In a large bowl, mix together the flour, cane sugar and salt. Add the vegetable shortening and vegan butter and use a pastry cutter to cut it into the flour. Add in the water and mix with a fork until dough comes together.
  2. If you doubled this recipe split the dough into two and set half aside. Form the dough into a ball and move it to a lightly floured piece of parchment. Flatten the dough into a disk using your hands. Lightly flour the top of the dough and a rolling pin and start flattening the dough moving in different directions. Continue until you have a 12 inch diameter circle that is about an 1/8 inch thick, adding flour as needed. Repeat this process for the remaining dough if you are making decorative cutouts.
  3. Flip the parchment with the crust onto a 9 inch pie dish. Remove parchment and trim the edge with a sharp knife or kitchen scissors until you have about a 1/2 inch overhang. Fold under the top of the dough and flute the edge. Use a fork to poke holes around the bottom of the crust in several places. Place your pie dish in the freezer for 15 minutes.
  4. Cut out shapes in your second dough round using a sharp knife or pie cutters. Once all your cutouts are ready, brush the tops of them with melted vegan butter or olive oil.
  5. Preheat the oven to 400 degrees F and place a baking sheet in the lower third of your oven.
  6. Place a piece of parchment on top of your pie crust and add pie weights. Put the pie dish in the oven on top of the baking sheet and bake for 15 minutes. Remove the parchment and weights. Continue baking for 5 more minutes. Remove from the oven and let the pie crust cool for 30 minutes on a cooling rack.
  7. Bake decorative cutouts on the baking sheet for 8 to 10 minutes. Remove cutouts and let cool.