Flaky Vegan Pie Crust Recipe

Flaky Vegan Pie Crust Dough

The Best Flaky Vegan Pie Crust Recipe


Vegan pie crust isn't much different than making non-vegan pie crust. The only real difference is the fat that you use. They have vegetable shortening that is easily found in grocery stores in the baking isle. You could also use vegan butter, or even a combination of shortening and vegan butter together, however to make this crust extra flaky, I love using all-vegetable shortening in my vegan pie crust recipe. 

This recipe for vegan pie crust makes enough dough for two pies, complete with enough dough for the top crust. If you just need the bottom shell for a filled pie like pumpkin pie or lemon meringue, then you could probably even squeeze three pie shells out of this recipe. It is easily halved if you only need one pie as well, but to make life easier, you could simply make the dough as per the recipe, and freeze any remaining dough in an airtight container. 




This recipe for flaky vegan pie crust is:



Vegan


Dairy Free

Egg Free

Simple

Flaky 

Perfect for filled or closed pies


How to Make Flaky Vegan Pie Crust:


(Yields 2 Pies)

Ingredients:
5 Cups Flour 
1/4 Cup Sugar 
1/2 tsp Salt 
1 1/2 Cups Vegetable Shortening 
1/2 - 3/4 Cup Cold Water 


Method:

In a large bowl, sift together the flour, salt, and sugar. 

Using a fork or pastry cutter, cut in the shortening until it is approximately the size of small peas. 

Add the cold water 1/4 Cup at a time, and stir. The dough should start to hold together, feeling a bit dry, not sticky. 

Knead the dough until the dry ingredients are incorporated.

Break the dough into three or four parts (one piece for each pie shell or pie crust top).

Using a rolling pin, roll each section of dough on a lightly floured surface, until they each form a circle large enough to line a pie plate. 

Place one piece of rolled dough into each pie plate, lightly pressing down the edges and making sure the dough completely covers the inside surface (bottom and edges) of the pie plate. 

Bake at 350° F for 15 minutes for a pre-baked pie shell; or fill with your favourite pie filling, add the top layer of crust, and bake according to the recipe (a filled pie typically bakes for 50-60 minutes at 350°F) 



vegan pie, pie crust, flaky pie crust, dairy free pie crust, plant based pie crust
dessert, vegan,
Yield: 2 Pie Crusts
Author: Alexandra Tugade | The Home Baked Vegan
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Flaky Vegan Pie Crust

Flaky Vegan Pie Crust

Prep time: 15 MinFreeze time: 15 Mininactive time: 2 HourTotal time: 2 H & 30 M
This recipe for flaky vegan pie crust makes enough dough for two full dairy-free pie crusts with tops, or three empty pie shells.

Ingredients

  • 5 Cups Flour
  • 1/4 Cup Sugar
  • 1/2 tsp Salt
  • 1 1/2 Cups Vegetable Shortening
  • 1/2 - 3/4 Cup Cold Water

Instructions

  1. In a large bowl, sift together the flour, salt, and sugar.
  2. Using a fork or pastry cutter, cut in the shortening until it is approximately the size of small peas.
  3. Add the cold water 1/4 Cup at a time, and stir. The dough should start to hold together, feeling a bit dry, not sticky.
  4. Knead the dough until the dry ingredients are incorporated. 
  5. Wrap the dough in plastic wrap, and chill in the refrigerator for two hours. 
  6. Break the dough into three or four parts (one piece for each pie shell or pie crust top).
  7. Using a rolling pin, roll each section of dough on a lightly floured surface, until they each form a circle large enough to line a pie plate.
  8. Place one piece of rolled dough into each pie plate, lightly pressing down the edges and making sure the dough completely covers the inside surface (bottom and edges) of the pie plate.
  9. Bake at 350° F for 15 minutes for a pre-baked pie shell; or fill with your favourite pie filling, add the top layer of crust, and bake according to the recipe (a filled pie typically bakes for 50-60 minutes at 350°F)

Calories

2618.00

Fat (grams)

156.81

Sat. Fat (grams)

62.45

Carbs (grams)

263.46

Fiber (grams)

8.44

Net carbs

255.02

Sugar (grams)

25.79

Protein (grams)

32.28

Sodium (milligrams)

589.64

Cholesterol (grams)

86.10
Nutritional value is for half of this full recipe.
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