Side Pannel
No Fail Vegan Pie Crust Recipe
No Fail Vegan Pie Crust Recipe
- Recipe Submitted by Gemini on 11/24/2014
Category: Breakfast, Desserts
Ingredients List
- 1 1/2 cups all purpose flour
- 2/3 cup frozen Earth Balance veggie spread
- Ice water
- Optional: Use 1/2 tsp salt if your veggie spread is unsalted
Directions
Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal
Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal
Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly (this prevents crumbly dough)
Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
Handling the dough as little as possible, quickly form a ball of dough
Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin
For the best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn. Lift the dough partway up and sprinkle more flour underneath as needed
Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
Carefully transfer the crust to the pie plate by folding the dough in half and quickly lifting it to the pie plate and than unfolding it
Center the crust and trim so that the crust hangs slightly over the edge
Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you
Continue clockwise in this manner until you have gone all way around the rim of the pie
For a double crust add the filling and the top crust before trimming and fluting
Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside non-vegan pies
Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal
Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly (this prevents crumbly dough)
Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
Handling the dough as little as possible, quickly form a ball of dough
Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin
For the best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn. Lift the dough partway up and sprinkle more flour underneath as needed
Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
Carefully transfer the crust to the pie plate by folding the dough in half and quickly lifting it to the pie plate and than unfolding it
Center the crust and trim so that the crust hangs slightly over the edge
Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you
Continue clockwise in this manner until you have gone all way around the rim of the pie
For a double crust add the filling and the top crust before trimming and fluting
Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside non-vegan pies
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