{"id":4717,"date":"2018-11-24T06:50:00","date_gmt":"2018-11-24T06:50:00","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4717"},"modified":"2019-11-24T18:52:26","modified_gmt":"2019-11-24T18:52:26","slug":"vegan-pie-crust","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-pie-crust\/","title":{"rendered":"Vegan Pie Crust"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Vegan\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Vegan Pie Crust<\/h2>Recipe by Jennifer-June<\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>minutes<\/span><\/div>
<\/span>Cooking time<\/span>minutes<\/span><\/div>
<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 1\/2\u00a0cup\u00a0all-purpose flour\u00a0(plus more for rolling)<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0teaspoon\u00a0salt<\/span><\/p><\/li>

  • <\/span>

    1\u00a0teaspoon\u00a0sugar<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup + 1 tablespoon\u00a0cold vegan\/vegetable shortening<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0cup\u00a0ice cold water\u00a0(or more if needed)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>

    • <\/strong>Add the flour, salt and sugar into a large bowl and whisk to combine. Do not over-mix<\/li>
    • 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.\u00a0<\/li>
    • 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.

      <\/li>
    • 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.

      I<\/strong>f 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.<\/li><\/ul><\/div>