Vegan pie crust

We like Whole Food's Wholly Wholesome 9" Whole Wheat or Spelt Organic Pie Shell, but a homemade crust can be even better. Here's a recipe for a 9" crust, adapted from Mom's best pie crust and friend Rick's flakey vegan pie crust using vegan butter (which tasted better than an earlier version of this recipe that used all oil). Tried an earlier version for this sweet potato pumpkin pie. Double for top and bottom crust.

2 cups whole wheat flour
1 tsp salt
1/2 C + 2 T chilled Earth Balance or Miyoko stick butter
2 T cold canola oil
3 T ice water

Mix flour and salt. Roughly cut the buttery sticks into 1/2 inch cubes. Mix/cut together in a food processor. or work the margarine into the flour with your hands. Process until you have pea-sized chunks.

In a separate bowl, whisk together the chilled oil and water. Add to the flour and sugar mixture and mix just until a soft, pliable dough forms.

Cover the dough in plastic wrap and chill for at least 30 min. Roll out onto lightly floured surface about 1/4 inch thick. Gently press into pie pan, trimming any extra bits along the edges.

Fill pie with filling. Put on top crust if using. Crimp edges.

Bake at various temperatures depending on the pie. E.g., 350 1 hr 10 min at 350 degrees for a sweet potato or pumpkin pie.

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