The fall and winter holidays are all about pies. But what if you consume a diet that’s free of animal products, or you have friends and family who are vegan? Try this tasty pie crust that offers a bite of tradition without any eggs or dairy.
- 1 1/2 cups all-purpose flour
- 1/4 cup + 2 Tbsp oat flour (or all-purpose flour)
- 3/4 tsp salt
- 3/4 tsp vegan granulated sugar or coconut sugar
- 6 Tbsp cold vegan margarine, cut into 1/2″ cubes (I used Earth Balance)
- 6 Tbsp vegetable shortening
- 5 Tbsp ice water, divided
- Fill a small bowl with water and add a few ice cubes.
- Combine the flours, salt, and sugar in a large bowl or the bowl of a food processor. Add the cold margarine and cut the margarine in with two knives or a pastry cutter, or pulse a few times to break it up a bit. Add the shortening continue to cut in or pulse again about 10 times until the margarine and shortening pieces are about the size of peas.
- Measure 3 tablespoons of very cold water into the food processor and pulse a couple times to mix, or toss with a fork. Add the remaining water and pulse or toss just until the dough sticks together when pressed between your fingers.
- Dump the dough out onto a sheet of plastic wrap. Gather into a ball, then flatten into a disc. Wrap in the plastic wrap and refrigerate for 30 minutes.
- Place the wrapped disc on a large smooth surface (cutting board, smooth countertop, etc). Unwrap, but leave the dough on top of the plastic. Place another large piece of plastic wrap on top of the dough so it is sandwiched between the two pieces.
- Use a rolling pin to roll the dough out into a circle 13 inches in diameter (it may go beyond the plastic wrap a bit).
- Generously grease a 9-inch pie dish.
- Remove the top piece of plastic wrap and invert the crust into the pie dish. Carefully remove the other piece of plastic, then fit the crust into the dish.
- Lightly press the dough around the edge of the pie pan, then use scissors to cut excess dough from the edge, following the edge of the pan.
- Fold the dough over to make a double-thick rim of the crust. Use your thumb and two fingers to crimp along the edge. Blind bake or fill and bake according to directions in your favorite pie recipe.
- I highly recommend using Earth Balance butter sticks. They perform much better in baking than the tub variety.
- You can use all-purpose flour instead of the oat flour, but I’ve found that the little bit of oat that’s included makes the crust more flaky and gives it a better flavor. If you have it, use it!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pies
- Method: Baking
- Cuisine: Dessert
Keywords: vegan, pie crust, holidays, Thanksgiving