Why I love this pie crust recipe
I must admit. I was never one to make homemade pie crust. I always thought it was a waste of time when the pie crust from the store seemed just fine and it was already dairy free.
It wasn’t until recently that I ventured into making my own, and now that I have. I probably won’t go back.
It’s so easy to make pie crust without butter, and I might even argue that pie crust with shortening is better than its dairy counterpart.
I think it’s because the shortening is less dense then butter, which results in a lighter and flakier pie crust.
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Here’s what you’ll need to make it
Ingredient notes: Different brands of palm shortening will perform differently in your pie crust recipe. While I love using non-hydrogenated and sustainably sourced shortening, I’ve found that it needs a little more water than Crisco in this recipe.
How to make vegan pie crust
Process the dry ingredients. Add dry ingredients and shortening to the food processor and pulse until mixed. Add shortening, pulse until the mixture looks crumbly/mealy.
Drizzle water. While continuing to pulse, slowly drizzle the ice water until the mixture forms a dough.
Form into flat discs. Remove the dough from the processor and divide the mixture in two. Roll each half into a ball and flatten to about 1″ thick.
Flatten. Using the rolling pin, flatten the two balls and cover with plastic wrap.
Refrigerate. Cover the discs with plastic wrap and place them into the fridge for at least 30 minutes, or until you’re ready to make your pies.
How to crimp a pie crust
Place your pie crust in a pie plate. Trim off any extra edges (you’ll still need about 1/2-inch of extra crust to work with.
Roll the extra crust under until it meets the edge of the pie pie. Do this all the way around the crust.
Use your fingers and thumbs to press scallops into the edge.
What about the egg wash? There are several different options for egg wash substitutes, but my favorite is almond milk/agave because I always have it on hand and I think it provides the best results when it comes to browning.
FAQS and tips for making flaky pie crust from scratch
There could be several reasons that your pie crust cracks. It might be too dry (add more water when you’re making the dough). It might be too cold (let it rest for a few minutes before continuing to roll it out). You might be rolling to fast. Take your time and work in a circle pattern rolling in all directions to achieve the best result.
The easiest way to get a crispy bottom crust is to bake your pie on the lowest rack of your oven, closer to the heat. I also recommend using a metal pie plate (or one with a dull finish), and you should make sure you’re not rolling your crust too thick or too thin.
Yes, generally store bought pie crust is vegan because it’s made with palm oil shortening, but always double check the ingredients list and look for animal-based ingredients before purchasing.
This recipe would be great with:
- Dairy free rhubarb coconut ice cream
- Blueberry ice cream
- Blue moon ice cream
- Dairy free chocolate chip ice cream
More pastry recipe’s you’ll love:
- Maple bourbon apple tarts
- Upside down pineapple cookies
- Dairy-free coconut cupcakes
- Tourtiere: Canadian meat pie recipe
Learn how to make the best vegan pie crust. This homemade, flaky pie crust recipe is made with shortening and will give you the perfect results every time. It’s also great if you’re just out of butter.
- In the bowl of a food processor, combine flour, sugar and salt, pulsing until well mixed.
- Add shortening and pulse until mixture looks crumbly/mealy.
- While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough.
- Divide mixture in half and roll each half into a ball. Flatten into a round disc and cover with plastic wrap.
- Refrigerate for at least 30 minutes or until ready to use.
- Remove from fridge and roll to desired thickness and size.
Keywords: dairy free, easy, vegan, pie, shortening, pie crust