Vegan Pie Crust Recipe

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Vegan Pie Crust Recipe

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Ingredients

7 oz All Purpose Flour
1 teaspoon Baking Powder
2.5 oz Bread Flour
5 oz Vegan Butter
1/2 teaspoon Salt
2.5 oz - 3.5 oz Water - Room Temperature

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Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Medium

Ingredients

Directions

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This Vegan Pie Crust Recipe is versatile. As a base pastry to put in your repertoire, you can’t go wrong. If I’m making the pastry for a dessert pie, I’m going to add 2 tablespoons of sugar to the flour mixture and let the filling lift the pie to great heights.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan table. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan pie crust recipe is just one more example that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan pie crust recipe.

If flour is your thing, we have a few things to keep you happy at the Vegan Chop House; Banana Bread, Burger Buns, Hot Dog Buns and Sandwich Rolls, Neapolitan Pizza Dough, Vienna Bread and British Scones.

With this vegan pie crust recipe, the sky’s the limit. You decide what you want to put in the pie – savory or sweet. Now, go play with your food, and make something special. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Add the flour, baking powder and salt to a large mixing bowl. Whisk the ingredients together. Slice the butter up into pieces no more than ¼ inch thick. Keep the butter cold. Add the butter to the flour one piece at a time. Keep covering the butter with flour so that the butter doesn’t stick to itself. Adding the remaining butter to the bowl until all the butter is in the mixing bowl.

3
Done

Start to gently rub the butter through your thumbs and fingertips. The goal is to break up the butter until the mixture becomes granular. Once you’ve broken most of the butter up into small almost granular pieces, gently pick up a handful of the flour mixture from the far side of the bowl and rub it through your palms as if you were rubbing something off your palms. Keep repeating until the mixture becomes completely granular. If you squeeze the butter and flour mixture or over work the mixture with your hands, the butter begins to melt, leaving a less than favorable result.

4
Done

Remove the ice-cold water from the refrigerator. Push the flour to the sides of the bowl. Pour the water into the center of the bowl. Gently mix the flour into the water by hand. Continue moving around the bowl. The mixture will start to turn into a ball. Do not apply pressure or knead the mixture. Keep rolling the ball around the bowl until all of the mixture is able to stay with the ball. If the ball is breaking up, add 1 tablespoon of water at a time and roll the ball around the bowl until you reach the desired result.

5
Done

Place the ball into a plastic or metal bowl. Loosely cover the ball with a kitchen towel and let it sit in the refrigerator for 20 minutes.

6
Done

Lightly flour a rolling surface. Divide the pastry ball into two halves. One piece should be a little larger than the other. The bottom pastry requires more volume to cover the sides and the bottom of the pie. The top can be slightly small as it lies flat across the top of the pie.

7
Done

Roll out the bottom pastry until it is wide enough to cover your 10 inch pie base. Keep the pastry as round as you can make it. Drape the pastry over the pie dish. Make sure the pastry can gently fall into the bottom of the dish without falling short on the side walls of the dish. Continue to roll out if you need more.

8
Done

Once the pastry is covering the dish nicely, add the filling to the pie. Fill almost level to the top of the pie. Roll the top pastry out into a circle. Make sure it is large enough to cover the base. Take a little water and your finger or a pastry brush and wet the upper edge of the bottom pastry. Wait for 1 minute.

9
Done

Lay the top pastry over the bottom of the pie. With your two thumbs, gently marry the pastries together with a little pressure by placing both thumbs together and pressing down. Move around the pie until completed. Take a knife and trim away any excess pastry.

10
Done

Roll out the excess pastry until it is roughly the thickness of a housekey. Cut a few leaf shapes. Wet the area of the pie that you want to place the leaves. Let stand for 1 minute. Place the leaves on to the pie and press gently. Create two slits of 1 inch long in the top of the pie. Brush a little vegan milk over the pie crust.

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