Vegan Pie Crust
This perfect vegan pie crust is so simple to make that I wish I would have known about it ages ago. Coconut oil is the magic ingredient that brings everything together in this recipe, making a crust of delicious, flaky, melt-in-your-mouth goodness.
Ingredients
- 2 cups pastry flour
- 2/3 cup coconut oil, solid
- 3/4 teaspoon Himalayan salt
- 5-6 tablespoons water, ice cold
Instructions
- Preheat oven to 400°F/205°C.
- Add flour and salt to a large mixing bowl and stir until well combined.
- Scoop coconut oil into the bowl.
- Blend until combined using a pastry blender or a fork. Do not over-mix.
- Pour in ice water and combine thoroughly with a pastry blender or fork.
- Form dough into a flat ball on a well-floured piece or on a piece of parchment paper.
- Cut dough into the number of pieces required and set aside extra piece(s). (If you are making a standard 9″ pie, divide the dough into two pieces, one slightly larger than the other to line the pie pan, the other for the top.)
- Sprinkle flour on top of the dough and roll into a flat circle about 1/8 inch thick. (To prevent sticking, sprinkle more flour over the dough as needed.)
- Oil pie pan and flip the pie dough over onto the pan. Form the edges or leave rustic.
- Repeat step 8 for the remaining piece(s) and place it on top of the pie.
- Bake for 30+ minutes (depending on filling).
Equipment
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 2027kcal, Carbohydrates: 174g, Protein: 32g, Fat: 150g, Saturated Fat: 121g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Sodium: 1753mg, Potassium: 872mg, Fiber: 26g, Sugar: 1g, Vitamin A: 22IU, Calcium: 86mg, Iron: 9mg