Indulge in the delectable realm of vegan pie crusts with our comprehensive guide. Discover the art of crafting flaky, golden-brown crusts using plant-based ingredients. Explore an array of recipes tailored to suit various dietary preferences and skill levels. From the classic all-purpose flour crust to the innovative almond flour and sweet potato crust, each recipe promises a unique sensory experience. Embark on a culinary journey as you master the techniques for creating sturdy, flavorful crusts that will elevate your favorite pies, tarts, and quiches. Whether you're a seasoned baker or just starting, our detailed instructions and helpful tips will guide you toward pie-making success.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN PIE CRUST
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 30m
Yield One (9-inch) pie crust
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.
- Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).
- Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)
- Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it's fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)
- When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.
- Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.
VEGAN GLUTEN-FREE ALMOND PIE CRUST
This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.
Provided by Alysia C.
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
- Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
- Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 18 g, Fat 13.6 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 199 mg, Sugar 1.1 g
VEGAN PUMPKIN PIE AND CRUST
I got this recipe from vegan.org and I altered the ingredients slightly. I was nervous about the crust because I never work with dough, but my friends said that the crust was actually their favorite part of the pie because it had such a nice, crumbly texture and a delicious, light taste. The filling was awesome. Exactly how I remember "real" pumpkin pie tasting. The freshly ground cinnamon and nutmeg really make the difference, so don't use any pre-ground stuff!
Provided by tendollarwine
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Set aside a 9" pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
- Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
- To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.
Tips:
- Use a food processor: This is the easiest way to make a pie crust, and it only takes a few minutes. Just add the ingredients to the food processor and pulse until the dough comes together.
- Be careful not to overwork the dough: Overworking the dough will make it tough, so only mix it until it just comes together.
- Chill the dough before rolling it out: This will make the dough easier to handle and less likely to stick to your rolling pin.
- Use a light touch when rolling out the dough: Don't press down too hard, or you'll end up with a tough pie crust.
- Trim the dough evenly: Use a sharp knife to trim the dough so that it's the same size as your pie plate.
- Dock the dough before baking: This will help to prevent the dough from bubbling up in the oven.
- Bake the pie crust at a high temperature: This will help to ensure that the crust is crispy and golden brown.
Conclusion:
With a little practice, you'll be able to make a perfect vegan pie crust every time. These tips will help you get started, and the recipe in this article is a great place to start. So next time you're in the mood for a delicious vegan pie, don't be afraid to try making your own crust. You might be surprised at how easy it is!
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