This delightful vegan flaky pie crust is the perfect foundation for your favorite sweet or savory pies. Made with simple plant-based ingredients, it boasts a tender, buttery texture that melts in your mouth. The secret to its flakiness lies in the careful blending of cold vegan butter and all-purpose flour, ensuring each layer bakes up crisp and light. Whether filled with fresh fruits, creamy custards, or savory fillings, this versatile crust will elevate any pie, making it a beloved staple in your vegan baking repertoire. Easy to prepare and free from animal products, it’s a delicious choice for everyone at your table.
Ingredients
2-1/2 cups All-Purpose Flour (or gluten-free flour if needed)
1 tsp Salt
1 Tablespoon Sugar (optional, for sweet pies)
1/2 cup + 2 TB Cold Vegan Butter or solid Coconut Oil, cut into small pieces
3/4 cups Ice-Cold Water
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Add the cold vegan butter or coconut oil to the flour mixture. Use a pastry cutter, a fork or your hands to cut the fat into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough.
Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just starts to come together. The dough should be slightly crumbly but should hold together when pressed.
Gather the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap or a reusable wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit your pie pan. If it cracks, you can gently press it back together. Transfer the dough to your pie pan, trim any excess dough, and crimp the edges.
Chill the pie crust in the refrigerator for another 15 minutes before filling or baking. This helps prevent shrinkage.
If your recipe calls for a pre-baked crust, preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-7 minutes until the crust is golden brown.
Fill the crust with your desired filling and bake according to your pie recipe's instructions.
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