Imagine pulling a perfectly golden, impossibly flaky pie crust out of the oven that's not only 100% vegan but so delicious it could convert even the most dedicated butter enthusiast. This Super Flaky Easy Vegan Pie Crust is your ticket to baking glory, promising a crisp, tender pastry that will have your guests begging for your culinary secrets. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe will transform your pie-making experience and prove that plant-based baking can be just as indulgent and delectable as traditional methods.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegan butter, chilled
- 6-8 tablespoons ice water
Instructions
- Prepare your ingredients by measuring out the flour and salt into a large mixing bowl. Ensure the vegan butter is thoroughly chilled and cut into small, ½-inch cubes.
- Add the chilled vegan butter cubes to the flour and salt mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Be careful not to overmix, as this can make the crust tough.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball. The amount of water may vary slightly depending on humidity and flour absorption.
- Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps create a flakier crust.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll.
- On a lightly floured surface, roll out the dough into a circle about ⅛-inch thick, rotating and adding flour as needed to prevent sticking. The circle should be larger than your pie dish to allow for overhang.
- Carefully transfer the rolled dough to your pie dish by gently folding it in quarters or draping it over your rolling pin. Press the dough into the bottom and sides of the dish, trimming excess dough and creating decorative edges as desired.
- For a pre-baked crust, prick the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15-20 minutes. Remove weights and continue baking for 5-10 minutes until golden.
- Allow the crust to cool completely before filling, or follow specific recipe instructions for your chosen pie filling.
Tips
- • Keep everything cold! Chilled vegan butter and ice water are crucial for achieving that signature flaky texture. • Don't overwork the dough - mix just until the ingredients come together to prevent a tough crust. • Use a pastry cutter or your fingertips to incorporate butter for the most even, crumbly texture. • Refrigerating the dough allows gluten to relax and butter to firm up, ensuring maximum flakiness. • If the dough becomes too warm while working, pop it back in the refrigerator for 10-15 minutes. • For an extra golden crust, brush with a little plant-based milk before baking. • Experiment with different vegan butter brands to find your favorite flavor and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: 90g
Protein: 12g
Fat: 72g
Saturated Fat: 18g
Cholesterol: 0mg
