In my opinion, every rave-worthy pot pie starts with two crusts. Two homemade crusts. Don’t worry, making your own pie crust is surprisingly easy. Especially if you have a food processor. A pastry blender works just fine too. And yes, vegan pie crust is just as buttery and flaky as nonvegan crusts.
Simple to make…just five ingredients…flour, vegan butter, coconut oil or vegan shortening, salt, and sugar. Oh yes, and a few spoonfuls of ice water. That’s all you need. It comes together in under five minutes. Then it needs to chill for about thirty minutes…but who doesn’t?
Use the rolling pin to easily transfer your crust to the pie pan.
Rolling out the pie crusts is the most fun of all. I use a sheet of parchment paper sprinkled with flour and my trusty marble rolling pin. Work quickly and handle the dough as little as possible. It’s okay if you don’t get a perfect circle on your first try. Just trim with a butter knife and roll the extra pieces where needed. And hey, we are going for rustic here so taste trumps technique.
Roll out the Pie Crusts
This recipe yields two pie crusts, perfect for any double crust pie…sweet or savory. On a lightly floured surface, roll one disk into a circle approximately 11 inches in diameter. Place the first pie crust into the bottom of an ungreased pie dish. Press dough evenly along the bottom and up the sides of the dish to the rim. Crimp edges with your forefinger and thumb to create a decorative edge. Roll out the second disk into a circle the diameter of the pie dish and chill until ready to top your creation, be it apple pie or pot pie or????
Prep Time: 5 minutes
Chill Time: 30 minutes
Bake Time: 25 to 30 minutes
Total Time: 60 to 65 minutes
Yield: 2 pie crusts
Categories: Dessert, Main Dish
Method: Baked
Cuisine: American
Diet: Dairy Free, Vegan
Make Ahead Tip
The pie crusts will keep for three days in the refrigerator or up to two months in the freezer.
Find it online: https://veganfriendlycooking.com/easyvegan-pie-crust/