Tender and flaky vegan pie crust, made with vegan butter or oil.
Yield: 1 pie crust
Time: 20 minutes plus time to chill
Tools
- bowls
- large fork
- rolling pin
- pie plate
Ingredients
- 1½ c cold flour
- 2 oz vegan butter or ice-cold grapeseed, soy, or olive oil*
- 2-4 T cold milk or water
Directions
Place the flour in the bowl and add the butter a cube at time or a drizzle in the oil, while gently stirring/mashing with the fork, until the mixture resembles coarse meal.
Stir in milk or water, 1 T at a time, just until the dough holds together.
Alternatively, you can do this in a food processor with quick pulses.
Roll into a ball, wrap in plastic, and refrigerate for at least an hour.
Sprinkle some flour on the counter and roll the dough out into a circle, about 12 inches in diameter and 1/8-inch thick.**
Place in pie plate and refrigerate for another hour before using.
Notes
* The key to this pie crust is making sure that the ingredients are very cold. Keep the flour, butter, milk/water in the fridge until just before using, or put the oil in the freezer for 30 to 60 minutes – it will be very thick.
Note that olive oil can be very strong, which is fine for a savory tart, but if you’re making a sweet pie, be sure to use a mild oil.
** Don’t worry if it’s not a perfect circle – you can always cut off a piece that extends beyond the pie plate and use it to patch an empty area – it will be hidden by the filling.