EASY VEGAN PIE CRUST
Learn how to make the perfect vegan homemade pie crust with this easy step-by-step basic shortcrust pastry recipe. You can use this for crispy cookies, pies, tarts, quiches, cheesecakes, and more! It's a versatile egg-less dough that can be made gluten-free and makes the perfect base for different baked goods, both sweet and fruity, as well as salty and savory.
Provided by Bianca Zapatka
Categories Basics Dessert Pie Tart
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
- Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
- After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).
- Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
- Preheat the oven to 400°F (200°C).
- Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).
- Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.
- Let the baked crust cool completely before adding the filling. Enjoy!
Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 160 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 Serving
EASY VEGAN PIE CRUST
This Vegan Pie Crust is tender and so easy to make. Made in 1 bowl with only 4 ingredients and ready in about 15 minutes. Perfect for sweet or savory pies.
Provided by Shane Martin
Categories How To
Time 15m
Number Of Ingredients 6
Steps:
- Add the almond flour, organic unbleached flour (may sub whole wheat pastry flour), tapioca flour, and salt to a mixing bowl and whisk to combine.
- Add 1/4 cup of water and the maple syrup(if using). Use a rubber spatula or wooden spoon to stir until everything is combined. Slowly add the next 2 Tbsp of water and mix until you reach the right consistency. If the dough still seems a little dry add 1 tsp. of water at a time. You want the dough to be damp, but not super sticky. Continue to use the spatula or spoon until you need to use your hands to finish the dough and shape it into a ball.
- Form the dough into a disc shape and place it on a lightly floured surface or piece of parchment paper. Cover the dough with another piece of parchment paper and roll it out until it's wide enough to cover your pie dish.
- Gently lift the dough and place it into the pie dish and begin to lightly press the dough into the dish. Trim off the edges and any broken pieces.
- Use right away or place in the fridge until you're ready to use it. Simply double the recipe if you have a recipe that calls for two pie crusts.
Nutrition Facts : Calories 161 calories, Sugar 3.8 g, Sodium 1.6 mg, Fat 3.9 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 13 g, Fiber 1.6 g, Protein 4 g, Cholesterol 0 mg
FLAKY VEGAN PIE CRUST
This is an easy homemade and fool-proof vegan pie crust recipe made with margarine and oil instead of Crisco or solid shortening.
Provided by Jolinda Hackett
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the flour, sugar, and salt in a large bowl.
- Cut in the vegan margarine , mixing until crumbly.
- In a separate bowl, whisk together the vegetable oil and water.
- Then add to the flour and sugar mixture, mixing just until dough forms. You may want to use your (clean) hands at this stage, in order to make sure all the flour gets incorporated well.
- Once the dough pulls together and there's no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness.
- Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges.
- Your perfect flaky vegan pie crust is now ready to be filled up with whatever amazing ingredients you have planned. Enjoy!
Nutrition Facts : Calories 280 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 133 mg, Sugar 2 g, Fat 18 g, ServingSize 1 pie crust (8 servings), UnsaturatedFat 0 g
WORLD'S EASIEST PIE CRUST - VEGAN
Make and share this World's Easiest Pie Crust - Vegan recipe from Food.com.
Provided by B.B.Grimm
Categories Dessert
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl place all of the dry ingredients.
- Add Orange Juice and oil, mix with a fork
- Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
- Note** Vegan sugar should be used for the best texture. It taste yummy with cane sugar or table sugar as well.
Nutrition Facts : Calories 219.6, Fat 13.9, SaturatedFat 1.8, Sodium 145.9, Carbohydrate 21.4, Fiber 0.6, Sugar 3.5, Protein 2.5
SIMPLE YUMMY VEGAN PIE CRUST FOR BOTH SAVORY AND SWEET!
Vegans don't have to miss out on yummy pies, quiches, tarts, and the like with my multipurpose pie crust recipe. This uses vegan household staples...the main star being Earth Balance vegan butter substitute that I swear by! I included my favorite spices to use in pie crusts but some think this is yummy on its own. Want to make a double crust for pot pies, fruit pies, etc.? Simply double the recipe and roll out into two balls!
Provided by the80srule
Categories Dessert
Time 22m
Yield 1 9" pie crust, 1 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.
- Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.
- Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.
- Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.
- When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.
- Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.
- Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.
- Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!
Nutrition Facts : Calories 551.6, Fat 6.3, SaturatedFat 0.6, Sodium 891.6, Carbohydrate 108.4, Fiber 2.7, Sugar 0.6, Protein 12.6
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