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!
Servings 1 Single Pie Crust
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.
No-Fail Pie Crust Rules
- 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!
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