Flaky Vegan Pie Crust
User Reviews
5
Flaky Vegan Pie Crust
Description
This vegan pie crust combines flour, sea salt, and cinnamon to add subtle warmth with the spice. Frozen and grated vegan butter is mixed with the flour mixture using a fork until crumbly, which ensures small butter pieces remain to create a flaky texture once baked. Adding ice-cold water gradually brings the dough together without activating excess gluten, preventing toughness.
Minimal kneading further helps the crust maintain its tender nature. After forming the dough ball, it is refrigerated for three hours to firm up the butter and allow hydration. Resting the dough at room temperature before rolling out prevents cracking when stretching it into a 10 to 12 inch circle on parchment paper.
The crust is suitable for any use where a flaky vegan pastry base is desired, accommodating sweet or savory pies that benefit from a cinnamon-enhanced buttery texture made from plant-based ingredients.
Ingredients
- 1 ½ cups flour
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 1 cup vegan butter frozen and grated, unsalted
- 6 tablespoons water ice cold
Instructions
- In a large bowl add the flour, salt, and cinnamon. Mix well and set aside.
- Grate the vegan butter into the flour. Using a fork mix everything together until the vegan butter and four are fully combined and the vegan butter has crumbled even more.
- Add the water and mix with a spoon. Once the dough is fully combined, knead for 10 seconds. The dough should not be sticky.
- Shape the dough into a ball and wrap it up tightly in a plastic bag. Place in the fridge for 3 hours.
- Remove the dough from the fridge and remove the plastic bag. Sprinkle some flour on the table and let it sit for 10 minutes.
- Place a large piece of parchment paper big enough to fit the fully stretched and thin dough. Sprinkle some flour, place the dough ball on it and start to slowly roll out the dough. Roll out into a 10 to 12 inch circle – depending how big is your pie baking dish.
- Once the dough is stretched to the appropriate size. Carefully lift the parchment paper with the dough and slowly flip it on top of your baking dish. Gently start to separate the dough from the paper if it's slightly stuck.
- Adjust the raw pie crust to fit the bottom and walls of your pie baking dish. Pinch or use a fork slightly mark the edges to create a design.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 2205 kcal
% Daily Value*
| Calories | 2205kcal | 110% |
| Carbohydrates | 145g | 48% |
| Protein | 20g | 40% |
| Fat | 173g | 266% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 52g | 306% |
| Monounsaturated Fat | 83g | 415% |
| Trans Fat | 32g | 1600% |
| Sodium | 2553mg | 106% |
| Potassium | 243mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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