How to Make Vegan Pie Crust
As a self-proclaimed pie filling lover, I haven’t paid much attention to crusts over the years. I find most store-bought crust to be dry and flavorless, and if I’m going to go big on dessert, I’m certainly not wasting valuable stomach space (or calories, let’s be honest) on crappy crust.
There are, however, a lot of pie crust lovers. They couldn’t all be nuts, right? Gushing over the crust and not the filling?
This year, I set out to make a pie crust that a) isn’t dry, crumbly, and flavorless and b) isn’t fussy and won’t send me running for the pre-made dough. Also, it had to be vegan. Tall order? Sort of.
The recipe I’m sharing has literally taken me a few years to perfect, though in all fairness, I only make pie like twice a year. Three times, tops. The ingredients are so simple and basic (there’s no need to get complicated←this should be my life motto); it’s the method and ratios that took me a good amount of trial and error. I’m sure I’ll continue to tweak the recipe because that’s just what I do, but for now, I’m really happy with it as-is.
A handful of ingredients you likely already have, a mixing bowl, and a few minutes of covering your hands in dough. And no spoons or dough hooks, because part of the magic is most definitely in using your hands to make something.
How to Make Vegan Pie Crust
How to Make Vegan Pie Crust
Serves: one 9-inch single pie crust
Prep Time: 10 mins
Finally, a vegan pie crust that isn't fussy or bland! Just a handful of basic ingredients, a mixing bowl, and ten minutes. No more crummy store-bought crusts—you've got this.
Cuisine: Vegan Servings: one 9-inch single pie crust
Prep Time: 10 mins
Finally, a vegan pie crust that isn't fussy or bland! Just a handful of basic ingredients, a mixing bowl, and ten minutes. No more crummy store-bought crusts—you've got this.
Instructions
- Add the all-purpose flour, spelt flour, sugar, and salt to a large mixing bowl. Whisk to combine.
- Using your fingers, pinch the vegan buttery spread into the flour mixture until it's about the size of peas.
- Add the water, one tablespoon at a time, and mix with your fingers until the dough holds together. Repeat this until five tablespoons of water have been added. If the dough sticks together when you pinch it, don't add the additional tablespoon of water. If the dough crumbles, add another tablespoon of water and mix until incorporated.
- Knead the dough a few times (not more or it will become tough), and form it into a flat disc.
- Wrap the dough in plastic and refrigerate it for use in the next 2-3 days, or freeze it for use in the next couple of weeks.
Copyright © 2023 Amanda Maguire for Pickles & Honey
