Homemade Vegan Pie Crust
Let me show you how to prepare a homemade vegan pie crust! It isn't as complicated as you think it would be with this NO-FAIL vegan pie crust recipe!
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Servings : Single Pie Crust
Calories : 1252kcal
Ingredients
- 1 ¼ cup (150 g) all-purpose flour
- ½ tbsp sugar
- ¼ tsp salt
- ½ cup or 1 stick (113 g) vegan butter cold, in pieces
- ½ tbsp apple cider vinegar
- 2 tbsp ice water
Instructions
- Mix all-purpose flour, sugar, and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add apple cider vinegar and ice water and mix at low speed until it comes together to a dough. DON'T KNEAD.
- Use your hands to form it into a disc. Warp with plastic wrap and refrigerate for 30-60 minutes (up to two days). The pie curst needs to be cold. Speed Version: Chill it for 15 minutes in the freezer.
- Place the disc on a floured working surface and roll it out, using a rolling pin, into a nice round pie crust and use for your preferred pie recipe.
Notes
- This recipe is for a single pie crust. If your recipe calls for a double pie crust, you can easily double the ingredients. Make sure to divide the dough into two equal parts after step 2.
- How long can I store homemade pie crust? For up to two days in the fridge.
- Can I freeze it? Yes, you can freeze it for up to 3 months. Allow to defrost overnight in the refrigerator or up to a few hours at room temperature.
- Always work with cold dough and cold butter (plant-based)!
- Don't overwork/over-knead your dough!
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Nutrition
Calories: 1252kcal | Carbohydrates: 125g | Protein: 16g | Fat: 75g | Saturated Fat: 19g | Sodium: 1316mg | Potassium: 167mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4315IU | Calcium: 23mg | Iron: 7mg