The Best Vegan Pie Crust
This is the easiest, butteriest, best vegan pie crust ever.
Ingredients
- 1 3/4 Cup All purpose flour
- 1 teaspoon Organic cane sugar
- 1 teaspoon Salt
- 1/4 Cup Vegan butter, cold
- 1/4 Cup Coconut oil, solid
- 1/2 Cup Cold water
Instructions
- In a food processor, add the flour, sugar, and salt.
- Cut the vegan butter into chunks, drop them into the food processor over the flour, and then add small scoops of the coconut oil.
- Pulse the food processor until the vegan butter and coconut oil have been evenly distributed and the mixture resembles sand.
- With the processor running, pour the cold water through the top of the processor and let it run until the dough comes together in a ball.
- If the dough is still sticky, turn it out onto a floured surface and knead a few times.
- Now, you can chill and use it later after wrapping it in parchment paper.
- Or you can now roll it out on the floured surface to 1/8 inch thick and blind bake for another recipe, or fill and bake.
- For blind baking, I recommend 350 degrees(F) for 15-17 minutes or until golden brown.
- If you plan to use it for a baked pie, you can follow the instructions for that pie from this point.