Simple Yummy Vegan Pie Crust for Both Savory and Sweet!

Recipe by the80srule
READY IN: 22mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup whole-wheat pastry flour
  • 12
    teaspoon kosher salt
  • 6
    tablespoons earth balance vegan margarine (make sure it's good and cold)
  • 1
    teaspoon canola oil (olive, sunflower, and vegetable oils work too)
  • 2 -4
    tablespoons plain unsweetened soymilk (or other nondairy milk, approx see directions)
  • OPTIONAL
  • onion powder (1 teaspoon for savory pies)
  • cinnamon sugar (1 teaspoon for sweet pies)
  • sugar (1 teaspoon for sweet pies)
  • pumpkin pie spice (1 teaspoon for pumpkin pies with pumpkin puree in place of soymilk)

DIRECTIONS

  • Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.
  • Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.
  • Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.
  • Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.
  • When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.
  • Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.
  • Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.
  • Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!