Vegan Pie Crust Recipes
Here are all my go -to vegan crust recipes so you can get started on your pies for the cooler weather! I will be adding a gluten free vegan pie recipe as soon as I get it perfected this week, I need some taste testers and Thanksgiving seems to be the best time for that! I have made adjustments to these recipes over the years, and you can make yours as well but these all hold up very well and everyone loves them! Please note that each of these makes one 9 inch pie crust, so if you need a top and a bottom crust, double it.
Ingredients:
Graham Cracker Crust
1 3/4 cups graham crackers finely ground (you need 10 ounces of whole graham crackers)
3 tbsp sugar
4 tbs melted hydrogenated Earth Balance butter (or melted coconut oil - same amount)
1 tbsp almond milk
Pastry Crust
It helps if all ingredients are cold but at the very least the shortening and water.
1 1/2 cups all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup nonhydrogentated shortening (I use spectrum) this needs to be COLD so pop it in the fridge for a couple hours before you begin.
5 tbsp or more of ice water
2 tsp apple cider vinegar
Instructions:
Graham Cracker Crust
Preheat oven to 350F and lightly spray a 9 inch pie plate with an olive oil or coconut oil spray.
In a large mixing bowl, combine the graham cracker crumbs and the sugar. Slowly add the melted Earth Balance butter or coconut oil. Use a spoon to mix until the cracker crumbs are moist, then slowly add the almond milk and stir again to form a crumbly dough.
Add this mixture to the pie plate, press the mixture to the sides of the plate then work your way down to the bottom. Bake for 8-10 minutes until firm. Let the crust cool before filling.
Pastry Crust
Sift together the flour, sugar and salt. Work in the shortening using your fingers or even a food processor I suppose but only to the point of it being a crumbly dough.
Mix together the 5 tbsp ice water and the vinegar, then drizzle a third of it over the flour. Gently mix to moisten, drizzle in another third of the liquid mix to moisten. Repeat with the remaining mixture until the dough forms a ball when pressed together. If it hasn’t come together yet, sprinkle it with another tbsp at a time or the ice water until the dough can be gathered into a ball. Slightly flatten with hands to form a disk. Wrap it in plastic wrap and place in refrigerator for one hour.
When ready to roll out the crust, place on a lightly floured wax paper surface surface and using rolling pin, roll out from middle outward with long strokes until you reach a 12 inch diameter circle.
Transfer the dough to a pie plate, slide your hand underneath the center of the paper and quickly flip it onto the plate. Peel off the paper and gently press the dough into the plate. Trim any overhanging dough that you need to but be sure to leave enough to crimp the edges as desired.