Gracious Vegan Pie Crust (Savory and Sweet)

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By the Gracious Vegan

I owe the gist of this recipe to Carole Walters. I veganized it, played with the proportions, and adapted it for savory pies (like my Vegetable Pot Pie). This dough is easy to make, easy to handle, and is reliably flaky. If you don't have a food processor, you can use a pastry cutter or a couple of table knives to cut the butter and shortening into the flour. 

Makes 2 crusts

Put these in the food processor and pulse a few times to combine.

  • 2.5 cups sifted all-purpose flour (I use 1.5 cups whole wheat pastry flour and 1 cup white)
  • 1 teaspoon sugar for savory pie OR 1 Tablespoon for sweet pie
  • 1 teaspoon salt for savory pie OR 1/2 teaspoon for sweet pie

Add the fats and pulse as much as needed to get a texture with pea-size pellets of butter/shortening.

  • 1/2 cup vegan butter, cut into ½” cubes (refrigerated)
  • 1/2 cup vegetable shortening refrigerated, then cut into ½” pieces (refrigerated)

Transfer to a bowl. Add water, 1-2 tablespoons at a time, drizzling it around the rim of the bowl. Use a kitchen fork to push the mixture toward the center with each addition.

  • 6 to 7 tablespoons ice water, or more as needed

To determine if the mixture has enough water, gather some in your hand and press it against the bowl to see if it will hold together. If not, add more water sparingly, about 1 teaspoon at a time, adding only enough for it to form a mass. Too much liquid and/or overworking the dough will toughen it.

With floured hands, press the dough against the side of the bowl, forming 2 balls. All the crumbs should adhere to the balls and clean the bowl. If not, add a few drops of water. Flatten the balls into two 4- to 5-inch disks.

Dust the disks with flour. Wrap in plastic wrap. Chill 30 minutes or longer before rolling out. If too hard to roll out, let it sit on the counter for 15-20 minutes.

Storage: The dough will keep for up to 3 days in the refrigerator or several months in the freezer. To thaw, remove from the freezer to refrigerator. Thaw overnight or at least 12 hours.

Timing: About 45 minutes, including chilling time

Nutrition: Crusts have a lot of processed fat, so they are not particularly healthy

 

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