Flaky Vegan Pie Crust
This vegan pie crust is super flaky. The bottom doesn’t get soggy, but stays crisp even with fillings that tend to be on the runnier side.
– All-Purpose Flour – Salt – Baking Powder – Sugar – Cold Vegan Butter
Follow our easy instructions for success!
food processor, combine all the ingredients quickly.
This way the butter remains cold and solidified.
Pulse until the mixture resembles an uneven crumble (about 15 pulses). There should still be some larger chunks of butter visible.
Add in 4 tablespoons of the ice water. Pulse until the dough is just combined. Transfer the dough onto a cutting board or parchment lined surface and flatten into two disks.
Wrap the disks in plastic wrap and refrigerate for at least 30 minutes. After dough has chilled, rest it at room temperature for 5 minutes.
On a lightly floured surface or parchment paper, roll each disk of dough into a 12" circle. Carefully transfer the dough into the pie pan.
Swipe up for the full recipe!
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