Plant-Based Pie Crust
Plant-Based Pie Crust

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, plant-based pie crust. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

For savory pie crust, add the shiitake mushroom powder, onion powder, garlic powder, and ground pepper. Using a fork or pastry blender, cut the plant-based butter and shortening into the flour until the mixture resembles coarse sand. Pieces should hold together when pressed. Mixing the Crust Ingredients To make your vegan pie crust, start by whisking together the flour, sugar and salt.

Plant-Based Pie Crust is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Plant-Based Pie Crust is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook plant-based pie crust using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Plant-Based Pie Crust:
  1. Get 2 1/2 cups whole wheat pastry flour
  2. Get 3/4 cup ice-cold water
  3. Make ready 2 sticks Earth Balance dairy-free butter, cubed and chilled
  4. Take 1 tablespoon ground flaxseed
  5. Get 1 tablespoon nutritional yeast (optional)
  6. Make ready 1 teaspoon sugar
  7. Make ready 1 teaspoon salt
  8. Take room temperature water for brushing or egg-wash if preferred
  9. Prepare 1-2 deep dish 9" pie pans, buttered and floured

Use your fingers to press the dough evenly into the pie tin (it should be damp, but not sticky). Poke several holes in the dough using a fork. Oh HELLO Flaky, Delicious Dairy Free Pie Crust of my DREAMS! I thought that making vegan baked goods would mean compromising on texture and taste but NOT with this recipe.

Instructions to make Plant-Based Pie Crust:
  1. Sift and thoroughly combine the dry ingredients together in a large mixing bowl. This can be done by hand with a whisk or large spoon, or in a mixer on low, if preferred.
  2. Add the cold butter cubes to the flour mixture. Break down and combine using a pastry cutter or fork until the butter is pea-sized and blending with flour.
  3. Add in cold water a couple of tbsp at a time (I normally end up using 6-12 tbsp depending on how many batches I am making). If you have an electronic mixer you can use the dough hook attachment for this next part. If not, your clean and floured hands will do. Work the dough, firmly pushing and folding until butter is melded completely and the dough holds together in the bowl. If it is wet and sticky, add more flour as needed. If it is too dry and crumbly, add more water as needed. Don't overmix!
  4. Once the kneaded dough is able to form a cohesive and stable ball inside the bowl, cut evenly in half, and transfer bowl to the freezer to let dough rest and firm as you work on your desired filling.
  5. When ready to assemble your pie, remove dough from freezer. Lightly flour a clean flat surface on your counter. Using a floured rolling pin, take 1/2 of the dough and gently yet firmly roll out and stretch the dough until it is evenly flat and can cover the size of the desired dish.
  6. Carefully lay your rolled-out dough inside the crust pan, letting the excess drape over the sides. Use the tips of your fingers to firmly press the sides and bottom into the pan. Take a fork and lightly poke holes in the crust for ventilation. Pinch and twist the edges for desired crust design.
  7. Pour or spoon chosen filling over the bottom crust and smooth evenly. Roll out the second half of the pie dough as you did the first. Design top crust as desired (picture shows a lattice over a fruit filling), and gently puncture or slice small lines into the top with a fork or butter knife to ventilate, if needed for full top crusts.
  8. Trim excess dough hanging over sides, and pinch edges into place. Brush with room temperature water or egg wash (whisked egg + dash of milk of choice), if preferred.
  9. If using a particular filling recipe, cover the edges of the crust with foil to protect it from burning, and bake as instructed!

Oh HELLO Flaky, Delicious Dairy Free Pie Crust of my DREAMS! I thought that making vegan baked goods would mean compromising on texture and taste but NOT with this recipe. The last section contains popular pie crust brands that are neither vegan nor plant-based because they clearly contain animal products. This recipe makes one pie crust, but if you want two pie crusts, feel free to double or triple the recipe as needed. NEW VIDEO: I made a video for my Easy Vegan Pumpkin Pie , and you can watch me make this pie crust followed by the pumpkin pie, and topped with Vegan Coconut Whipped Cream.

So that is going to wrap it up for this exceptional food plant-based pie crust recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!