Vegan Pie Crust
1 1/2 cup all-purpose flour (plus more for rolling)
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup + 1 tablespoon cold vegan/vegetable shortening
1/4 cup ice cold water (or more if needed)
Add the flour, salt and sugar into a large bowl and whisk to combine. Do not over-mix
- Cut the vegetable shortening into cubes and scatter into the flour. Use a fork, two butter knives or pastry cutter to slice the vegetable shortening into the flour until you achieve a crumbly texture.
- Add the ice water to the flour mixture gradually, and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough.
- On a pastry board, marble slab or a clean tea towel spread over your work surface, lightly sprinkle flour over it and roll your dough ball out until you have a rough circle that is a couple of inches bigger than your pie dish.
Lift or flip the dough into the pie dish, using a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces and pinch the edges of the crust.
If your pie recipe requires a fully cooked crust prior to filling it, pierce the crust all over with a fork and bake in a preheated oven at 450F for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned, just a couple more minutes.