Vegan Pie Crust

Vegan Pie Crust

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From: EatingWell.com, November 2017

It's possible to make a perfectly flaky vegan pie crust, without butter. In this recipe we use vegan shortening to make the crust tender, and no sugar to keep it healthy. This crust is a great base for vegan fruit pies or savory tarts. This recipe only makes one crust—if you need a top crust, double the recipe.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons organic vegan shortening, cut into small chunks
  • 3-4 tablespoons ice water

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Combine flour and salt in a large bowl or food processor. Cut in cold shortening using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together.
  2. Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap, place the dough in the center and wrap it up. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
  3. Roll the dough into a 12-inch round between two pieces of parchment paper. Remove the top sheet; gently invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet of parchment. Trim the dough to an even overhang all the way around. Patch any cracks with the extra dough. Fold the dough under to form a double layer of crust around the edge. Crimp the edges. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom.
  4. Bake until the crust is barely golden brown on the edges, 15 to 20 minutes.
  • To make ahead: Prepare and wrap dough (Steps 1-2); refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 117 calories; 7 g fat(4 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 41 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 vitamin C; 2 mg calcium; 1 mg iron; 59 mg sodium; 15 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ starch

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