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How to Make The Perfect Pie Crust

The Best Vegan Pie Crust

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Prep Time 25 minutes
Total Time 25 minutes
Servings 1 - 10" crust

Ingredients
  

  • 2 cup All Purpose Flour (250g)
  • 2 Tbs Sugar (28g)
  • ¼ teaspoon Salt
  • 6 Tbs Vegan Butter Cold ~frozen (85g)
  • 4 Tbs Solid Coconut Oil~frozen (56g)
  • 2 Tbs Liquid Vegetable Oil (30ml)
  • 3 Tbs Cold Water (45ml)

Instructions
 

  • First get the vegan butter & shortening or coconut oil to the freezer while you measure the rest of the ingredients.
  • Combine the flour, salt, sugar in a food processor (or you can mix the entire recipe by hand with a pastry cutter or fork) process to distribute the ingredients evenly.
  • Dice or shred the cold vegan butter & the shortening or coconut oil & add to the flour in the food processor, pulse until it is mealy & course crumbly texture.
  • Add the cold water & the liquid oil through the feed tube while pulsing then process until a soft crumbly dough forms. *see video visual
  • It will be very crumbly & seem very dry this is good! Turn it out onto a lightly floured surface & gather the dough together to a soft ball that stays together. (If you have to use wet hands or a Tbs of water this is ok!)
  • Wrap in plastic & refrigerate for an hour to relax the dough & to allow the flour to absorb through.
  • Once chilled, roll the dough on a lightly floured surface (this dough is much easier to roll between 2 pieces of parchment or wax paper) to about 12" diameter (¼" thick) and line your pie plate. Trim the excess & re-roll to cut out the optional leave shapes to adorn the rim of the pie.

Notes

Storage: Pie dough is best rolled out and formed into a pie shell, then frozen or used right away
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