Description
Learn how to make the perfect vegan pie crust recipe with simple ingredients for sweet and savory pies. Flaky, easy, and ideal for all your baking needs!
Ingredients
Scale
2 1/2 cups all-purpose flour (and more for rolling)
1/4 cup granulated sugar
1/4 tsp salt
1 cup unsalted vegan butter, cold (or a mix of vegan butter and vegan shortening)
5 tbsp ice water
2 tbsp vodka
Instructions
- Prepare the Flour Mixture
Combine all-purpose flour, sugar, and salt in a large mixing bowl. Use a fork or whisk to fluff and evenly mix the dry ingredients. - Cut in the Fat
Chop the cold vegan butter and vegan shortening into smaller pieces or use a cheese grater. Using a pastry cutter or fork, blend the fats into the flour until the mixture resembles coarse crumbs. Avoid using your warm hands to keep the fat cold. - Incorporate Liquid
Add vodka and ice water, one tablespoon at a time, mixing gently after each addition. Stop once a shaggy dough forms. You want just enough water to bring the dough together without making it too wet. - Shape and Chill
Gather the dough into a ball and flatten it into a disk. Wrap it tightly in plastic wrap or cling wrap, and refrigerate for at least 30 minutes. - Roll the Dough
On a lightly floured surface, roll the dough into a large circle. Aim for a thickness of 1/8 inch. If making a double-crust pie, divide the dough in half before rolling. - Blind Bake (Optional)
For pies like vegan quiche or vegan pecan pie, line the bottom of the crust with parchment paper and add pie weights. Bake at 180°C (350°F) for 15–20 minutes until the crust is golden brown.
