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Flaky Vegan Pie Crust Recipe

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3.9 from 73 reviews

  • Author: admin
  • Total Time: 2 hours 5 minutes
  • Yield: Enough for one 9-inch double pie crust (serves 10) 1x
  • Diet: Vegan

Description

This Flaky Vegan Pie Crust recipe delivers a perfect, tender and flaky base for your favorite pies, all without any animal products. Made from simple ingredients including vegan butter and non-dairy milk combined with apple cider vinegar to mimic buttermilk, this crust is easy to prepare either by food processor or by hand. It offers versatility for both baked fillings like apple or cherry pie with a top crust, or blind-baking for no-bake fillings, making it an essential go-to for vegan baking needs.

Ingredients

Scale

For the Vegan Buttermilk

  • 80 ml non-dairy milk (chilled)
  • 1 teaspoon apple cider vinegar

For the Pie Crust Dough

  • 320 g plain flour
  • 235 g vegan block butter (chilled, cut into cubes)
  • 1 teaspoon sea salt

For Glazing and Optional Topping

  • 2 tablespoons vegan butter (for glazing)
  • 1 tablespoon granulated sugar (optional)

Instructions

  1. Note: This recipe makes enough dough for a 9″ double pie crust. For only a bottom crust, prepare ¾ of the recipe or freeze leftovers for later use.
  2. Make the vegan buttermilk: Combine the chilled non-dairy milk and apple cider vinegar in a bowl, then place it in the freezer for 10-15 minutes until it becomes icy cold.
  3. Prepare the pie tin: Lightly grease a 9-inch pie tin with oil or vegan butter. Dust it with flour, then knock off any excess flour for a light coating. You may optionally add a round of parchment paper to the base.
  4. Method 1 – Food processor: Add the flour and sea salt to the food processor and blitz for about one minute to mix evenly. Add the chilled vegan butter cubes and pulse for roughly 20 seconds until the mixture is crumbly but not fully combined.
  5. Incorporate vegan buttermilk: Slowly pour the icy vegan buttermilk into the food processor while pulsing. This should take 5-10 seconds; avoid overmixing to maintain flakiness.
  6. Form the dough: Turn the dough onto a lightly floured surface and gently shape it into a large disc. Wrap with plastic wrap and chill in the fridge for at least 1 hour.
  7. Method 2 – By hand: Mix the flour and salt in a large bowl. Rub the cold vegan butter cubes into the flour with fingertips until the mixture resembles coarse crumbs, leaving some lumps of butter visible.
  8. Add vegan buttermilk gradually: Add the ice-cold vegan buttermilk in two parts and carefully bring the dough together with your hands. If too wet, add additional flour a tablespoon at a time, mixing briefly.
  9. Divide and chill dough: Turn out the dough onto a lightly floured surface and divide into two discs if making a top and bottom crust. Wrap in plastic wrap and refrigerate for at least 1 hour.
  10. Preheat the oven: Set your oven to fan 190°C (374°F) or conventional 210°C (410°F). Place an aluminum baking tray or sheet inside to preheat as well.
  11. Prepare for rolling: Remove dough from the fridge and let it sit at room temperature for 5 minutes. Divide into portions if needed, allocating more dough for the bottom crust.
  12. Roll and fold dough: On a floured surface, roll dough to about 1/8 inch thick, fold over and roll again. Repeat folding and rolling approximately four times, dusting with flour as needed. Final roll should be thin enough and large enough to fit your pie tin.
  13. Place dough in pie tin: Carefully lift dough into the pie tin using a rolling pin to support it. Press gently into base and sides without stretching. Trim excess dough with scissors.
  14. Crimp and pierce: Crimp edges by pressing down with a fork. Prick several holes into the base with a fork to prevent bubbling.
  15. Assemble top crust (for baked fillings): Roll out the second dough disc, add your pie filling (e.g., apple or cherry), then cover with the second crust. Trim and crimp edges. Melt vegan butter and brush evenly over the top crust, then sprinkle with sugar. Bake according to pie filling instructions.
  16. Blind bake (for no-bake fillings): Cut parchment paper slightly larger than the pie tin, scrunch and place on top of dough. Fill with pie weights or substitutes like dried beans or rice. Bake on the preheated tray for 20 minutes. Remove weights and parchment, then bake an additional 15-20 minutes until golden. Cool completely before removing from tin.
  17. Storage: Freeze uncooked dough in an airtight container for up to 3 months. Thaw overnight in the fridge before use. Alternatively, store wrapped in plastic in the fridge for up to 3 days before baking.

Notes

  • For a single bottom crust, prepare ¾ of the recipe to have sufficient dough.
  • Do not overwork the dough to maintain flakiness and texture.
  • Ensure vegan butter is well chilled for the best flaky results.
  • Folding the dough multiple times increases the flaky layers characteristic of a great pie crust.
  • Blind baking is recommended for fillings that do not require gelatinization or baking.
  • Use parchment and pie weights to prevent crust shrinking and bubbling during baking.
  • Resting dough in the fridge is essential to relax gluten and firm the fat for better texture.
  • This crust is versatile and pairs well with sweet or savory vegan pie fillings.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan / Plant-based American

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Find it online: https://falafelsrecipe.com/flaky-vegan-pie-crust-recipe/