Vegan Pie Crust Blind Baked Recipes

EASY VEGAN PIE CRUST

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!

VEGAN PIE CRUST

Steps:

• In a food processor, pulse together the flour, baking powder, sugar, and salt.
• Pulse in the chunks of vegan butter until it forms a sandy texture. (This usually takes me 7-10 pulses.)
• Pulse in water, adding more as needed until it can form into a ball. To prevent it from being too sticky, add in a tablespoon of water at a time. If still dry and crumbly, add a bit more ice water.
• Split the dough into two halves, roll each into a ball, and press into discs.
• Wrap in plastic wrap or parchment paper.
• Chill in the fridge for 30 minutes. You can leave it in the fridge for up to 3 days. Or freeze for up to 3 months.
• Sprinkle flour on the surface you'll be rolling the dough on. Then, sprinkle some on top of the dough as well so the rolling pin doesn't stick. Roll the dough out between two pieces of wax paper to make things easier!
• Roll out to fit the size of your pie dish. Place in the pie dish, then cut off the excess crust and crimp the edges.
• Bake per your pie recipe instructions.

VEGAN PIE CRUST (BLIND BAKED)

Steps:

• Using a whisk, combine the flour and salt. Cut the margarine in with a pastry cutter. You can use a food processor also.
• Add the ice water and form the dough into a disc.
• Roll the dough out between two sheets of wax paper. Peel one sheet off the dough and place it in your pie plate.
• Make sure you get all the air pockets out of the crust around the sides. Place in the fridge for at least 30 minutes to chill.
• Preheat your oven to 350'F.
• For the Blind Baking:.
• Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice.
• Bake for 20 minutes.
• Then, remove from the oven and let it cool for a few minutes. Then remove the wax paper and weights.
• Prick the pie crust all over to make sure no air bubbles form.
• Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes.
• Cool it thoroughly and add your prepared filling.
• Of course you can use this with uncooked pie fillings as well. Just follow the directions. You can double this recipe if you need to have a top for your pie.
• Bon Appetit!

VEGAN PIE CRUST

Steps:

• In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.
• Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).
• Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it's fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)
• When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.
• Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.