Ultimate Vegan Pie Crust
This pie crust is one of my proudest recipe creations. It comes together in just a few minutes with no need to cut in the fat and is flaky and delicious every time. I am not vegan, but I created this recipe for those who are or who have dairy allergies. It is honestly as good as, or better than, most regular pie crust recipes. This recipe does not have added salt, because most plant butters already contain salt.
Servings: 32 Makes 3 10-inch pie crusts
Calories: 126kcal
Equipment
- 1 stand mixer
- 1 kitchen scale
Ingredients
- 8 ounces vegan (plant) butter
- 8 ounces vegan cream cheese
- 112 grams cashew cream (½-cup)*
- 384 grams 1:1 gluten-free flour blend
Instructions
- Process the butter, cream cheese and cashew cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine.
- Add the flour, and mix until just combined and the dough holds together in a ball. Turn the dough out onto a lightly floured surface, and knead just enough to pull it together into a uniform ball.
- Divide the dough into three evenly sized pieces . Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes. This will firm up the dough, making it easier to roll out.
- You can also refrigerate the dough for up to four days. Remove from the fridge and let it rest for 15 minutes or so before you roll it out.**
- Bake according to whichever recipe you are using it in.
Notes
*I like to make the cashew cream ahead of time and keep it in the fridge so I have it when I need it.
Keep the vegan butter, cream cheese and cashew cream refrigerated until you are ready to make the dough. Vegan products tend to get soft very quickly at room temperature.
**You can also refrigerate the dough for up to four days, or wrap well and freeze for up to three months. When ready to use your dough, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out.
If you have frozen your dough, let it thaw overnight in the refrigerator before using.
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 74mg | Potassium: 24mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg