Healthy Lifestyle Diets Healthy Vegan Recipes Healthy Vegan Seasonal Recipes Healthy Vegan Fall Recipes Vegan Pie Crust Be the first to rate & review! 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. By Devon O'Brien Devon O'Brien Instagram As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 1 hr 40 mins Total Time: 2 hrs Servings: 10 Yield: 1 9-inch pie crust Nutrition Profile: Dairy-Free Egg Free Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 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 Directions Preheat oven to 375 degrees 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. 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. 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. Bake until the crust is barely golden brown on the edges, 15 to 20 minutes. Tips To make ahead: Prepare and wrap dough (Steps 1-2); refrigerate for up to 2 days. Rate it Print Nutrition Facts (per serving) 117 Calories 7g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 slice Calories 117 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 0g 1% Protein 2g 3% Total Fat 7g 9% Saturated Fat 4g 18% Vitamin A 0IU 0% Folate 41mcg 10% Sodium 59mg 3% Calcium 2mg 0% Iron 1mg 3% Magnesium 3mg 1% Potassium 15mg 0% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved