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
VEGAN PIE CRUST
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 30m
Yield One (9-inch) pie crust
Number Of Ingredients 4
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.
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
VEGAN PIE AND PASTRY DOUGH
Use refined coconut oil for a vegan pie crust that's flaky without a noticeable coconut flavor.
Provided by Petra Paredez
Yield Makes enough dough for 2 bottom crusts or 1 double-crust pie
Number Of Ingredients 6
Steps:
- Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer-the liquid needs to be ice cold before it is added to the dough.
- Put the flour in a large bowl and dump the coconut oil into the flour. Toss to coat the pieces of fat in the flour. Working quickly, use your thumbs and index fingers to squeeze each chunk of fat into a thin sheet, between ⅛- and ¼-inch (3- and 6-mm) thick. Shake the contents of the bowl to ensure the sheets are well-coated in flour.
- Sprinkle the ice-cold sugar-salt solution over the fat and flour. Use your fingers to lightly toss the contents of the bowl around to disperse the liquid.
- Squeeze the shaggy mess with your fists, repeatedly and quickly, until the chunks get bigger and more cohesive.
- At first it will be crumbly and seem as if it won't come together, but with continued compression, you can begin to make two mounds of dough of roughly equal size. Flatten your mounds into 1-inch- (2.5-cm-) thick disks.
- If your kitchen is warm and the dough feels soft, you may want to chill your dough for 15 to 20 minutes before rolling. Alternatively, if it feels chilly and stiff, leave it to rest at room temperature for around 20 minutes before rolling.
- Prepare a clean, dry, nonporous surface by sprinkling it with the extra flour.
- Place a disk of dough on top of the floured surface and sprinkle it with a little more flour. Place your rolling pin in the center of the dough and roll away from yourself with firm, even pressure, but not enough force to squish the dough. As you approach the edge of the dough, use a little less pressure so that it doesn't become too thin on the edges.
- Rotate the dough about 45 degrees. Place the rolling pin at the center of the disk and roll away from yourself once again.
- Continue to rotate and roll, adding more flour as needed to prevent the dough from sticking to the surface and/or the rolling pin, until you've rolled the dough to approximately ⅛ inch (3 mm) thick. If the dough starts to split on the edges, you can gently press it back together before continuing to roll it out. The finished sheet of dough should be roughly 12 inches (30.5 cm) in diameter.
- Transfer the sheet of dough into a pie pan, centering it so that you have at least 1 inch (2.5 cm) of extra dough all the way around the edges of the pan. While transferring, support the dough with your fingers spread out, in order to distribute the weight and prevent breakage. Alternatively, put your hand and wrist under the silicone mat along the center line of the dough circle and pick it up, letting one half of the circle hang on one side of your hand, and the other half of the dough circle hang on the other side. Lay one half of the dough along the center line of the pie pan, then fold the other half over so the silicone mat is lying over the top, then remove the mat.
- Once the sheet of dough is in the pan, ease it into the corner where the base of the pan meets the sides. In order to do this without stretching or breaking the dough, lift the edge of the dough with one hand to allow it to fall into place while gently pressing it into the corner with the other.
- If not crimping or adding a top crust, trim the crust by running a knife all the way around the outer edge of the pan.
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EASY VEGAN PIE DOUGH • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.6/5 (17)Category BakingCuisine AmericanTotal Time 2 hrs 15 mins
- Whisk together 1 1/2 cups (198g) flour, the sugar, and salt. Add the vegan butter and shortening and cut it into the flour using a pastry blender or with two knife cutting in opposition. Cut the fats into the flour until you have a well combined mixture. It should be pebbly and starting to clump together.
- Add the last cup (132g) of flour and briefly cut into the dough to combine. Pour in 4 tbsp (60g) of ice cold water and use a wooden spoon or silicon spatula to combine and gently knead/press the dough together. If there are any dry crumbs left on the bottom of the bowl, sprinkle in the additional cold water, a tablespoon or so at a time until it's able to form a dough. Do not make a smooth dough at this point, you can leave it a bit crumbly.
- Using your hands press the dough together and cut in half. Wrap each half in plastic wrap and form a 1" thick disk. Refrigerate the dough for at least 2 hours to chill before rolling out. You can refrigerate for up to a week, or freeze for longer storage, defrosting in the refrigerator before use.
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