Flaky Vegan Pie Crust With Butter Recipe
This vegan pie crust recipe uses plant-based butter and produces a crust that's flaky and tender. Many vegan pie crust recipes use vegetable shortening and just don't seem to create the flakiness you would hope for.
Servings 2 crusts
Calories 1993kcal
Cost $7.50
Utensils & Equipment
- 1 electric stand mixer
- 1 Rolling Pin
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 spatula or spoon
- 1 pie crust rolling mat (optional)
Ingredients List
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 Tbsp cider vinegar
- 1 tsp vanilla extract
- 24 Tbsp vegan butter cut into 1/2" cubes and frozen
- 1/2 cup water cold
Instructions
Prepare The Liquid Mixture
- In a large bowl, combine the sugar, vanilla extract, salt, and cold water. Stir until the sugar and salt are completely dissolved.
- Set aside while you start preparing the dough.
Mix The Dough
- Measure exactly 4 cups of all-purpose flour. Make sure they are level cups and not mounded up.
- In a stand mixer equipped with the flat beater, beat the flour and frozen, cubed butter on low speed until the mixture resembles rough crumbles. Most of the butter should be the size of peas. None of the crumbles should be larger than the size of kidney beans.
- With the mixer running on low, slowly pour in the cold water mixture. Continue mixing until a rough-looking dough starts to form around the beater.
Form The Dough
- Remove the dough and place it on the counter, floured board, or pie crust rolling mat. Form the dough into a ball and carefully knead it a few times. Shape the dough into a shaggy rectangle.
- Lightly dust the dough with flour and use a rolling pin to roll it into a rectangle roughly 12" x 9" and about 1/2" thick. Fold the dough in thirds like you were folding a letter that came in the mail.
- Using a knife or dough scraper, divide the dough into two blocks. One block should be slightly larger than the other. The largest block will be for the bottom crust.
Wrap It Up
- Wrap each block in plastic wrap and gently form each one into a round disk.
- Chill for a minimum of 3 hours before using for a pie. If you're not making a pie today, you can refrigerate the dough for up to 48 hours.
Nutrition
Nutrition Facts
Flaky Vegan Pie Crust With Butter Recipe
Amount Per Serving (1 crust)
Calories 1993
Calories from Fat 999
% Daily Value*
Fat 111g171%
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 31g
Monounsaturated Fat 44g
Sodium 2838mg123%
Potassium 324mg9%
Carbohydrates 216g72%
Fiber 7g29%
Sugar 26g29%
Protein 26g52%
Vitamin A 6421IU128%
Calcium 41mg4%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.