Here is to fundamentals: “a central or primary rule or principle on which something is based”. There are many fundamentals that are taught, learned, or just subconsciously caught.

I oftentimes dislike the thought of perfecting the basics although knowing that a proficient understanding of fundamentals can elevate you to greater. Yes, I’m talking about success… success in cooking! This is why today I have a fundamental recipe that will make your pie game stronger.

This vegan and allergy-friendly recipe should make your baking life simpler! No longer will you need to go out and buy crust anymore to prepare your sweet or savory pie dish, this 5 ingredient crust will stand the gap and get the job done.

Let’s begin making some buttery and flakey vegan and gluten-free pie crust.

Reminder: This recipe is enough for the base and top of the pie

Ingredients:

• Gluten-free All-purpose Flour
• Cold Vegan Butter
• Organic Granulated Sugar*
• Salt
• Ice Water

Materials

• Food Processor or Dough Blender
• Measuring Cups & Spoons
• Saran(plastic) Wrap

Tip: for savory dishes remove sugar from ingredients and prepare the dough as written

In your food processor first combine flour, sugar*, salt by lightly pulsing

Once all dry ingredients are combined, add your cold vegan butter to the food processor (small chunks or do diced butter will do) pulse/blend until butter and dry ingredients form a chunky sand-like texture.

Tip: To ensure the butter is cold enough place in freezer for 10-20mins, if not already in small chunks or diced slice the butter and place in the freezer for 10 more mins for optimal cold temperature

Next, begin to add in 2-3 tablespoons of ice-cold water and blend in the food processor on the “dough” setting for 3-5 seconds.

Repeat step until reaching 9-10 tablespoons, during this process the dough should transition from a sand texture to ball form.

Reminder: only add 2-3 tbsp of water at a time, if too much water is added, the dough will become sticky and will not form the flakey crust when a pie is prepared.

Once the dough is formed remove for bowl or food processor and form a ball-like structure.

Split the dough in half,

Now, wrap each half in saran (plastic) wrap and place into the refrigerator for at least one(1) hour before preparing your pie.

Tip: The dough can be stored up to 1-2 days in the refrigerator.

Vegan Pie Crust

Chastiti Johnson

This recipe is a top 8 free, allergy-friendly recipe

Print Recipe

Prep Time 15 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 1 Pie

Equipment

• Food Processor or Dough Blender
• Measuring spoons and cups
• Saran(plastic) wrap

Ingredients

  

• 2 cups Gluten-free All-purpose Flour
• 2 tsp Sugar *exclude for savory dishes
• 1 tsp Salt
• 1 cup Cold Vegan Butter Diced
• 10 Tbsp Ice Cold Water

Instructions

 

• In a food processor (or a bowl, whisk) pulse the dry ingredients (flour, sugar, salt) until combined
• Next, add cold dices of butter to the dry ingredients and blend and pulse until a chunky sand-like texture is formed
• Once the butter and dry ingredients are combined, begin to add 2-3 tbsp of cold water and blend on the "dough" setting for 5-10 seconds
• Repeat until 9-10 tbsp has been added to the mixture or until a ball of dough begins to form in the processor
• Once the water has been added, remove the ball of dough from the processor and split the dough into two halves
• Once split, wrap each half of dough in saran(plastic) wrap and refrigerate for 1 hr

Keyword Allergy Friendly, Pie Crust, Vegan baking

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