Easy Vegan Pie Crust
Based on my Nana's recipe, there are two family secrets that help you make the perfect vegan pie crust every time. Quick and easy!
Servings: 9" pie crust
- 1 1/2 cup(s) all-purpose flour (plus more for rolling)
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) sugar
- 1/4 pound(s) vegetable shortening *see notes
- 1/4 cup(s) plant-based milk (or more if needed)
- To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.
- To roll the dough: Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dis, to allow room for the sides and edges of the crust.
- To form the pie crust: Use the tea towel to help you flip the dough into the pie dish. If some pieces fall of that's fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.
- To Pre-Cook Your Pie Crust (optional): Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned, just a couple more minutes.
*This recipe works best with cold tools, so put all of your tools. your bowl, fork or pastry cutter, and rolling pin in the fridge to chill. *I prefer to use a non-hydrogenated vegetable shortening, just because it's a little less bad for you, but let's be real folks, it's pie crust, it's not health food. *I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn't quite coming together, try adding 1 tablespoon at a time more plant-based milk until the dough just comes together. *Use this recipe to make my Easy Vegan Pumpkin Pie! Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Serving: 1entire pie crust | Calories: 1689kcal | Carbohydrates: 144g | Protein: 19g | Fat: 115g | Saturated Fat: 29g | Sodium: 590mg | Potassium: 201mg | Fiber: 5g | Sugar: 2g | Calcium: 28mg | Iron: 9mg