Pie Crust

INGREDIENTS

Yield: 1 pie crust for a 9-inch pie pan

VEGAN PIE CRUST

• 2 Cups (240 grams) all-purpose or bread flour

• 1/4 tsp Salt

• 3/4 Cup (170 grams) vegan butter

• 4-6 Tbs ice, cold water
  

DIRECTIONS

1. In a large mixing bowl, weigh or measure your flour and salt.

2. Next, in a smaller bowl, weigh out your butter.

3. If you use a pastry blender, add the butter to the flour/salt mix in the large bowl and blend until the mixture becomes flaky, gradually adding the ice water. Typically, you’ll only need 4 tablespoons.

4. Or, if you’re using a food processor, pulse all the ingredients together until it forms a ball.

5. The dough should be fully combined, leaving no excess flour. If the dough is still flaky – that’s okay!

6. Once you’re done, transfer the dough to some plastic wrap, covering it entirely and shaping it into a ball or large disc.

PREPARING FOR PIE

1. Transfer your plastic-covered dough to the refrigerator and allow it to chill for at least two hours before rolling it out.

2. Roll the dough onto a lightly floured surface using a rolling pin when you're ready to make a pie. When the dough is rolled out, it should be about 2 inches thicker than your pie pan.

3. Carefully transfer the rolled-out dough onto a 9-inch pie pan, shaping the edges however desired and cutting off any excess dough.

4. Gently mend any cracks, should they occur, by hand.

5. Use a fork to prick the dough in the pan along the bottom.

6. Chill the dough in the pan in the fridge, or place it in the freezer until you’re ready to make a pie.

BLIND BAKING

1. Once you’re ready to make a pie, you can “blind-bake” your pie crust before adding the filling.

2. This process ensures that the crust is thoroughly baked because some fillings can soften the dough on the bottom and take longer to bake than the rest of the pie.

3. To blind bake, preheat your oven to 375ºF.

4. Remove your chilled pie crust from the fridge or freezer and line the dough with parchment paper.

5. Then, add “pie weights” to the lined crust. These can be dried beans or coffee beans, about 1/2 cup or enough to keep the parchment from rising.

6. The weights prevent your crust from puffing up too much during the blind bake.

7. Once the oven is warm, place your crust and bake for 10-15 minutes.

8. Remove the crust, add your desired fillings or toppings, and bake according to your recipe.