- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Oven
- Serving Size: 2 bottom pie crusts, or 1 pie with top pie crust
- Equipment: Mixing bowl, 9″ diameter pie pan
Ingredients
- (3) cups of pastry flour/all-purpose flour
- (1/2) cup of vegan butter
- (1/2) cup of coconut oil
- (1/2) cup of ice water
- (1) tablespoon of white vinegar
- (1) teaspoon of salt
- (1) 9″ diameter pie pan
Cooking Instructions
- Begin by grabbing a mixing bowl, a sift, flour, and salt. Sift salt and flour into large mixing bowl. Once salt and flour are sifted and combined together in mixing bowl, start to slowly add in your butter and shortening. Cut in butter and shortening slowly while continuing to mix them with flour as best as possible. This mixture should look like coarse crumbs by the end of mixing this together.
- In a cup, mix water and vinegar together. Add water/vinegar mixture into the mixing bowl and combine with flour crumbs until this turns into a soft, smooth, buttery ball of dough.
- On a clean, dry, spacious counter sprinkle some flour and then transfer ball of dough here.
- If you are planning on making a top pie crust, cut your ball of dough in half. (If you are not making a top pie crust, you have enough dough to make two bottom pie crusts! Woo-hoo!!)
- Roll out your dough with roller on floured surface, often flipping the dough and rolling on both sides consecutively. Your dough should be rolled out enough to cover almost 1.5 times greater than the diameter of the base of the pie pan.
- Lay your rolled out dough gently onto the base of the pie pan and press down lightly onto the base of the pie and up the sides of the pan. If only a bottom pie crust is being used then tuck the edges of the dough onto the outer top rim of the pie pan and press with your thumb against the outer rim of the pie pan to “flute” the edges of the pie.
- If you are making top pie crust, add in your pie filling and gently lay your top pie crust on top of the filling. Roll the edges of your top pie crust under the bottom crust, use your fingers to seal both crusts together. To create grooves around the edges, using your thumb gently press down against the edges all around the pie.
- Bake your pie according to your filling recipe.
- Enjoy! Cheers to your new favorite pie crust recipe!
Tips
- To make sure your bottom crust does not get stuck to your pie pan you will want to sprinkle flour onto inside of your pie pan before laying your crust.
- Make sure to bake in the center of the oven as to ensure all surfaces of the pie crust are cooked evenly.
Summary
This recipe has become my favorite and go-to when baking any type of pie, whether it be a sweet, tarte, or fatty pie! This recipe does not require any eggs, with just 5 inexpensive ingredients, and with a healthy dose of coconut oil for reaping all its’ health benefits.
Shortening
The shortening does not necessarily have to be coconut oil but is one of the healthiest you can enjoy adding in to your pie crust. If you are not a fan of coconut oil feel free to use another fatty substance/whether it be more butter or vegetable oil.
Homemade Crust
You will love making this homemade crust because it’s the perfect crust you can now use for any type of pie! Once you have mixed all pie crust ingredients and have a smooth ball of dough you can find a clean counter space, sprinkle some flour onto counter space, and lay dough onto table. You can start gently stretching the dough with your hands and then with a roller gently start pressing against the dough in order to evenly flatten the dough. Make sure to keep flipping your dough so that it is evenly smooth on all sides. You will want to stretch the dough to a slightly larger size than the diameter of your pie pan. Gently lay your crust dough onto to your pie pan and carefully pat down dough with your palm to make sure that no air gets trapped underneath. Using your fingers and curling them down around the outer top rim of the pie pan will create the imprint of the edges.
Gentle Market 