Vegan Pie Crust
This recipe is a top 8 free, allergy-friendly recipe
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