Vegan Pie Crust
Vegan Pie Crust
The secret to a good pie isn’t the filling, it’s the flaky and delicious pie crust. The crust is the canvas that brings out the flavors of the filling, and together they make an amazingly delicious painting. This recipe is super easy and it freezes well, so I usually make a big batch and defrost it as needed. My secret to getting the crust as flaky as possible is solid coconut oil and ice-cold water.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup coconut oil, (cold enough to be solid)
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 1/3 cup ice water
Instructions
- Preheat oven to 400 degrees F.
- Line the bottom of a pie baking pan with parchment paper, generously rubbing the sides of the pan with coconut oil.
- Place flour, salt, and sugar in a bowl of a food processor fitted with an “S” blade and pulse to combine.
- Add solid coconut oil and pulse until the mixture is crumbly and will stick together when squeezed.
- Pulse in ⅓ cup ice-cold water until dough holds together well when take a handful of it and it’s visibly starting to come together in a food processor.
- Turn dough onto a clean, dry surface dusted with flour.
- Use a rolling pin to roll dough into a large circle that could easily cover the pie pan, using extra flour to keep things from sticking as you go.
- Gingerly lift the dough and place it onto a baking dish, squeezing the edges to make a pretty, puckered pattern. (It’s fine if the dough tears a little, you can fix it later!)
- Refrigerate the crust until the filling is made and you’re ready to bake it all together.
- When ready, bake the crust in an oven preheated to 400 degrees F until the edges are golden brown (about 30 minutes).
- Let the pie shell cool, then add the filling. Bake the pie with filling according to your recipe's instructions. (You can freeze this dough or pie crust for up to 3 months, just defrost in the refrigerator or on the kitchen counter before using.)
