Steps to Make Favorite Plant-Based Pie Crust

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, plant-based pie crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Plant Based Recipes: Easy Oil Free Vegan Recipes. You have probably found a variation of crusts made with nuts and dates on dozens (hundreds?) of different blogs and sites. I'm not sure which one I saw it on first, but it was somewhere - so I send my thanks out to the food blogs of the interwebs! This Pie Crust Is Suuuuper Super Easy To Make It'll Give You A Head Start On You Your Raw Pie Making Journey, Use This Recipe To Make ANY.

Plant-Based Pie Crust is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Plant-Based Pie Crust is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have plant-based pie crust using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Plant-Based Pie Crust:

1. Take 2 1/2 cups whole wheat pastry flour
2. Take 3/4 cup ice-cold water
3. Take 2 sticks Earth Balance dairy-free butter, cubed and chilled
4. Take 1 tablespoon ground flaxseed
5. Take 1 tablespoon nutritional yeast (optional)
6. Get 1 teaspoon sugar
7. Make ready 1 teaspoon salt
8. Take room temperature water for brushing or egg-wash if preferred
9. Prepare 1-2 deep dish 9" pie pans, buttered and floured

Coconut oil vodka pie crust is an easy plant-based crust for either sweet or savory pies. The vodka evaporates during baking making a super flaky crust. This plant-based pie dough is flaky and soft all at the same time and literally melts in your mouth. It is delicious in both for sweet or savory vegan.

Instructions to make Plant-Based Pie Crust:

1. Sift and thoroughly combine the dry ingredients together in a large mixing bowl. This can be done by hand with a whisk or large spoon, or in a mixer on low, if preferred.
2. Add the cold butter cubes to the flour mixture. Break down and combine using a pastry cutter or fork until the butter is pea-sized and blending with flour.
3. Add in cold water a couple of tbsp at a time (I normally end up using 6-12 tbsp depending on how many batches I am making). If you have an electronic mixer you can use the dough hook attachment for this next part. If not, your clean and floured hands will do. Work the dough, firmly pushing and folding until butter is melded completely and the dough holds together in the bowl. If it is wet and sticky, add more flour as needed. If it is too dry and crumbly, add more water as needed. Don't overmix!
4. Once the kneaded dough is able to form a cohesive and stable ball inside the bowl, cut evenly in half, and transfer bowl to the freezer to let dough rest and firm as you work on your desired filling.
5. When ready to assemble your pie, remove dough from freezer. Lightly flour a clean flat surface on your counter. Using a floured rolling pin, take 1/2 of the dough and gently yet firmly roll out and stretch the dough until it is evenly flat and can cover the size of the desired dish.
6. Carefully lay your rolled-out dough inside the crust pan, letting the excess drape over the sides. Use the tips of your fingers to firmly press the sides and bottom into the pan. Take a fork and lightly poke holes in the crust for ventilation. Pinch and twist the edges for desired crust design.
7. Pour or spoon chosen filling over the bottom crust and smooth evenly. Roll out the second half of the pie dough as you did the first. Design top crust as desired (picture shows a lattice over a fruit filling), and gently puncture or slice small lines into the top with a fork or butter knife to ventilate, if needed for full top crusts.
8. Trim excess dough hanging over sides, and pinch edges into place. Brush with room temperature water or egg wash (whisked egg + dash of milk of choice), if preferred.
9. If using a particular filling recipe, cover the edges of the crust with foil to protect it from burning, and bake as instructed!

This plant-based pie dough is flaky and soft all at the same time and literally melts in your mouth. It is delicious in both for sweet or savory vegan. This pie crust method saves time and effort, but still yields a perfectly flaky all-butter double pie crust. Begin to add the cold water (or buttermilk if you are using my buttermilk pie crust recipe) and then turn on the food processor while continuing to add all of the liquid. Categories: Easy Dessert Recipes Dessert Pie Crust Recipes Sugar.

So that is going to wrap it up with this exceptional food plant-based pie crust recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!