What’s more Thanksgiving than pie? Pumpkin pie, pecan pie, apple pie, sweet potato pie–you name it and it’s on someone’s Thanksgiving table. While making the perfect pie crust can seem a mystery at times, it doesn’t have to be. With this recipe you’ll be up and running with beautiful pie crusts itching to be filled with the pie of your choice.

Ingredients: All-purpose flour, sugar, salt, Earth Balance

Equipment needed:
Large bowl
Pastry cutter
Measuring cups and spoons

1 c unbleached all-purpose flour
½ teaspoon sugar
1/8 teaspoon salt
6 tbsp Earth Balance, just softened, cut in 1/2-inch pieces
3½ tablespoons chilled water

::note:: this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Mix flour, sugar, and salt in a large bowl.

Add the Earth Balance.

Using a pastry cutter, cut the Earth Balance into the flour mixture

until the dough resembles coarse cornmeal (the biggest pieces being pea-sized).

Dribble in water, stir, then dribble in more, until dough just holds together.

Toss with hands until you can roll dough into a ball.

Flatten into a 4-inch-thick disk; refrigerate for at least 1 hour before using.


3 Responses to “Perfect Vegan Pie Crust”

  1. Smyth Says:

    I was curious what your thoughts were on using some sort of alternative flour here. I know you have a gluten free recipe, but, hah, I don’t want to quite go that far! If I used spelt flour or even whole wheat pastry flour, do you suggest making any alterations to the recipe? Thank you so much for the advice!

    1. Jes Says:

      With spelt or whole wheat pastry flour, I wouldn’t worry about it too much. Just substitute the flour of choice for all-purpose flour!

  2. Smyth Says:

    Thank you so much! I am very excited to see what happens 🙂

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