How to Make Flaky Vegan Pie Crust Veganosity

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Mix the flour, sugar, and salt in a large mixing bowl. Keeping the butter as cold as possible, cut it into small 1/4-1/2 inch pieces. Mix the butter into the dry ingredients until evenly coated and distributed. Mix in the cold water, 1 Tablespoon at a time, until the dough is crumbly but begins to stick together.

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Add the cold cubed butter and pulse a few times until the butter has broken down into pea-sized pieces. Add the water, one tablespoon at a time, until the dough forms. Remove the dough and continue at step 5. Nutrition info is based on ⅛ of the pie crust recipe made as written and with no filling.

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Step 2: Make the perfect vegan pie crust. Place the plastic spinner of the food processor inside it. If working by hand, use a large bowl (also chilled). Mix the flour, sugar, and salt in a food processor using the plastic spinner; it works better for pastry. Clip the plastic spinner for the dough.

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Place one disc of the pie dough on the surface and, using a floured rolling pin, roll it into a circle two inches larger than the diameter of the pie plate. Transfer the crust to the pie plate. Fold the crust in half and, if you wish, fold it once more. Lift the folded crust carefully and place it in the pie plate.

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Well, I recently checked 53 different pie crust products to see if they were vegan. And as it happened, 31 pie crusts from 17 different brands were vegan. That's about 58% of pie crusts. The best brands for store-bought vegan pie crusts are Belmont, Bob's Red Mill, Diamond, Great Value, Keebler, King Arthur, Kroger, Marie Callender, MI-Del.

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Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly. Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball.

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The cold fat is very important to achieving a tender, flaky pie crust, so don't skip this part! First, add the flour, sugar and salt to the food processor. Pulse a few times to combine. Add the cold cubed vegan butter and pieces of vegetable shortening. Process about 10 seconds, until it looks like a coarse meal.

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Place the dough on a floured work surface and roll into a 12-inch circle. Carefully transfer the dough to a pie pan and press gently to secure in place. Patch any holes in the dough and flute the edges if you'd like. Either use this vegan pie crust right away or store it in the fridge until ready to use.

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Made with simple organic ingredients, Wholly Wholesome pie shells come in two different sizes. The 9-inch shells come in Traditional, Whole Wheat, Spelt, and Gluten-Free varieties for a variety of healthful options, and the 6-inch shell comes in Traditional. Fill them up with our easy Pumpkin Pie or All-American Apple Pie fillings.

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Put on a rolling pin cover (optional), and coat the pin in extra flour. Place one ball of dough on the cloth and roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Trim the dough to an even 12-inch circle with a pizza cutter (which corresponds to the 9-inch circle on the pastry cloth).

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For a par-baked crust, bake at 350°F for 15-20 minutes or until the edges have begun to brown. Remove the parchment paper and weights after 10 minutes. For a fully-baked crust, follow the same instructions, but bake for an additional 10-15 minutes or until the bottom is golden brown.

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Step 5: Turn the dough out onto a clean, floured surface, gently knead it into a ball, and flatten it into a disc shape. Wrap the dough in plastic wrap and refrigerate it for at least 10-20 minutes. This chilling period allows the fats to solidify, resulting in a flaky crust.

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For a pre-baked crust, like my Fresh Blueberry or Peach Pies, bake the crust at 375 degrees for 15-18 minutes. Watch carefully for browning and tent a piece of tin-foil over the pie crust as needed to prevent browning. To avoid the crust bubbling up too much be sure and poke the crust with a fork in multiple places.

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Preheat the oven to 400°F (200°C). Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below). Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights.

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MI-DEL Pie Crusts. Buy on Amazon. All MI-DEL pie crusts are certified vegan and gluten-free, and if you want a unique type of pie crust, they have some interesting flavors to choose from! While there is no "traditional" flour pie crust, you can choose between their vegan graham cracker pie crust, chocolate crust, or ginger crust!

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6. Whole Foods Graham Cracker Pie Crust. Image by Whole Foods. When you need graham cracker crusts, Whole Foods does an excellent job with its graham cracker option. The Whole Foods vegan pie crust is made with unbleached enriched wheat flour, palm oil, cane sugar, graham flour, blackstrap molasses, and wheat starch.