Foolproof Flaky Vegan Pie Crust

Foolproof Flaky Vegan Pie Crust

Learn how to How to Make Foolproof Flaky Vegan Pie Crust with this quick pie crust recipe with accompanying video and even a few step-by-step photos. This recipe creates pie dough for 2 9-inch pie crusts.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Resting Time 30

Total Time 45

Servings

Calories 145kcal

Author Marly McMillen

Equipment

Ingredients

2 ½ cups unbleached all-purpose flour , divided
1 teaspoon salt
2 tablespoons granulated sugar
8 tablespoons (1 stick) vegan butter cut into slices
4 tablespoons vegetable shortening cut into pieces
¼ cup cold vodka
¼ cup cold water

Cups - Metric

Instructions

Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
Sprinkle cold vodka over the dough and stir until combined. Add water, 1 tablespoon at a time until the dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. These dough balls can be frozen too. Place in freezer bags and freeze up to 1 month. When you're ready to make the pie, set it out on the counter to thaw for about an hour before rolling.
From this point, follow the directions for your pie recipe. Some pie recipes will require pouring the custard into an unbaked pie crust whereas others will require baking the crust prior to pouring in the custard.

Notes

If you choose not to use vodka, simply replace that with cold water, but use as little as possible.

You can substitute vinegar if you prefer not to use vodka.

Nutrition