Pie crust is possibly one of the worlds most difficult things to make. That and oxygen. That seems super complicated, but luckily plants have oxygen covered. Thanks plants! Now I will eat you… muhahah.
Ehem, getting back to pie crust: every now and then over the last few years I have tried to make a simple vegan pie crust recipe. I tested other people recipes, I tried experimenting with techniques and ingredient ratios, and every time I failed miserably. It would fall apart, look terrible, and become wooden when cooked. Not at all the pie crust of my dreams… or even my nightmares, just completely un-rememberable
Then genius struck! By genius I mean my Nana. My mom has used my Nana’s pie crust recipe since… well since I remember existing. I asked my mom to send me the recipe, and it turns out it’s basically vegan except for the milk which is a super easy sub. I gave it a go, and hot dang, it worked perfectly! It was quick, all the tips and techniques were there, and it was easy as pie! (Yeah I nailed that pun, you know it.)
I guess you could consider this recipe a family secret. Hopefully, Nana will be smiling down on me and cool with me sharing this slightly adapted version and praising her awesomeness. Yes? My spidey senses say yes.
That’s how much I love you guys! I am sharing family secrets with you, because you’re my family. Aww shucks, group world hug.
So why does this recipe work perfectly where my other attempts failed? 3 reasons, the correct ratios of ingredients, and two super secret tips that I swear made all of the difference. 1 tip from my Nana, and 1 tip from my Grandma. Now that’s collaboration!
This recipe turns out the perfect pie crust, easily and quickly. It’s flaky and delicious without much effort. This recipe makes one pie crust, but if you want two pie crusts, feel free to double or triple the recipe as needed.
NEW VIDEO: I made a video for my Easy Vegan Pumpkin Pie, and you can watch me make this pie crust followed by the pumpkin pie, and topped with Vegan Coconut Whipped Cream.
Nana’s Secret Tip: Chill your tools! Put your bowl, fork or pastry cutter, rolling pin and anything else you might be using in the fridge or freezer (if they are freezer safe) to chill. Cold tools means the vegetable shortening won’t melt and the pastry won’t get too soft.
When you are ready to make your pasty, whisk together the flour, salt, and sugar. Cut the vegetable shortening into cubes and sprinkle over the flour. Use a fork or a pastry cutter to slice the shorting into the flour.
Keep on forking the pastry until you reach a crumbly consistency like this. Now drizzle the non-dairy milk over top, and use the fork to continue to mix the dough.
When the non-dairy milk is mixed in and everything comes together like this, you are good to go. Don’t over mix.
Grandma’s Secret Tip: Spread a clean tea towel over your work surface. Lightly sprinkle the tea towel with flour. You are going to roll your dough out on top of the floured tea towel. I promise it won’t stick as long as you flour it. This just makes it much easier to pick up the pastry and get it in the pie dish in one piece.
Roughly gather your dough into a ball and put it in the center of the floured towel.
Roll your pastry out. You may wonder why there is a bottle in this picture, you see, I don’t have a rolling pin, never have! So I always just use a glass bottle… and since I am wine drinker, I tend to have those lying around. If you have a real rolling pin, perfect! If not feel free to wash a round bottle and remove any labels and use that instead, they work just as well.
Lightly flour the rolling pin and roll out the pastry. If the dough starts sticking sprinkle some more flour across the surface of the dough.
Roll your dough into a rough circle that is several inches larger than than your pie plate to allow for room for the sides and edges of the crust.
Use the tea towel to help you flip the dough into you pie pan. It’s ok if pieces fall off. Use a knife to cut around the edges and cut off any excess pie crust. If there are any holes, use some of the extra dough to fill them in. Pinch the sides to make a decorative crust. Voila! Nana’s pie crust.
Tools I’m Drooling Over Right Now:
- This Really Cute Pie Plate $20 | 4.3 Stars our of 145+ Reviews
- This Adjustable Rolling Pin $20 | 4.6 Stars out of 375+ Reviews
- This Elegant Pie Server $8 | 4.3 our of 25+ Reviews
Based on my Nana's recipe, there are two family secrets that help you make the perfect vegan pie crust every time. Quick and easy!Â
- 1 1/2 cup all-purpose flour (plus more for rolling)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 pound vegetable shortening (1/2 cup + 1 tablespoon) *see notes
- 1/4 cup non-dairy milk (or more if needed)
To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.
To roll the dough: Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dis, to allow room for the sides and edges of the crust.
To form the pie crust: Use the tea towel to help you flip the dough into the pie dish. If some pieces fall of that's fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.
- To Pre-Cook Your Pie Crust (optional): Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned, just a couple more minutes.
*This recipe works best with cold tools, so put all of your tools. your bowl, fork or pastry cutter, and rolling pin in the fridge to chill.
*I prefer to use a non-hydrogenated vegetable shortening, just because it's a little less bad for you, but let's be real folks, it's pie crust, it's not health food.
*I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn't quite coming together, try adding 1 tablespoon at a time more non-dairy milk until the dough just comes together.
*Use this recipe to make my Easy Vegan Pumpkin Pie!
Nutrition
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Bon Appetegan!
Sam.
Hi Sam
I haved baked your vegan pumpkin pie and crust numerous times,it always comes out wonderful.
It is a favorite for my whole family,vegans and others. Thank you so much.
I love graham cracker cracker crusts. Can one be used with your vegan pumpkin pie?
Absolutely!
Hi Sam, I made this crust yesterday and it was awesome. It was quick and easy. I substituted the vegetable shortening to butter and it turned out great, I just had to add a bit more flour and I put it in the fridge to chill a bit. Made it in muffin pan because i couldn’t find my pie plate and filled it with apricot jam. The recipe was just enough to make 12 little pies (if someone is wondering).
Thank you for this great recipe!
Wonderful, thrilled you enjoyed it!
My gratefulness to find this recipe is beyond compare. I am working my first wedding as a baker this weekend and decided to do a mini tartlet for the guests who need a dessert that is both gluten free and vegan. I used the butter flavored Crisco and after experimenting heavily, I got ONE GF flour to work (and had disasters with the others) so I only had good luck with Bob’s Red Mill GF 1 to 1 baking flour. The other red mill gf didn’t work and the almond flour I had wasn’t working either. I tried it both with frozen crisco and room temp and it worked fine for both. They’ve held up so well without cracking or crumbling like the other floured shells did. THANK YOU. You saved my sanity this weekend.
So happy it worked for you 🙂
I had too much homemade jam so I used this recipe to make tiny pies. I used grape seed oil instead of shortening and water instead of non-dairy milk (it’s what I had in my kitchen and I didn’t want to go to the store). I sprinkled granulated sugar on the little pies and then tossed them in the over at 350 until the corners browned. SO FLAKEY! SO LIGHT! Very happy with the result!
Yay!!! So happy you love it 🙂
Hi Sam. Is the sugar absolutely necessary? I know it’s only a wee amount but I’m not keen on a sweet crust.
You can omit it if you prefer
I’m giving it five stars for now because I’m anticipating I will love this crust (and the pie once I make that too!) I’ll comment again once I have the finished product. But I do have a quick question…in regard to the shortening, I’m not familiar with them and I’m hoping for something on the healthier side. Would Miyoko’s butter work? it is kind of expensive, but i can’t help but think it would be a bit healthier and great tasting. I hope to hear from you soon because Im supposed to make a few pies and. I really want them to come out great! Or, if you can recommend a better shortening that you prefer to use. I went to the store and was a little overwhelmed with the choices. You are a gem, and I appreciate your recipes and you. Thanks for helping to keep us healthy!
Shortening is usually best for this recipe, but a vegan butter should work fine. Just make sure to keep everything cold as vegan butters tend to be meltier.
Hi Sam, I made this crust for a triple batch of your butter tart recipe this weekend and it turned out great! First time I ever attempted a pie crust! (Yes, tarts are almost gone.) Yup, we had to use a wine bottle to roll out the dough because I didn’t have my rolling pin at the cottage. I’ve made your pumpkin pie before but didn’t use this crust- used a store bought spelt one and also a whole wheat one. How do you think this would turn out if I subbed the white flour for either spelt or whole wheat? Thank you! Love your recipes, cookbook and emails!
So happy you enjoy the crust! Baking with alternative flours isn’t my specialty so I would recommend looking up guides on how to substitute either of those flours. Enjoy!
This crust and your pumpkin pie recipe are easily one of the best pumpkin pies my wife and I have ever eaten, vegan or not. I dont think I’ll ever need to try another recipe because this is perfect and even if I was no longer vegan, I would still make this pie!!! Followed the recipe exactly and it was AMAZING!!! Thank you
Hah! Brilliant!! So happy it’s your fave, Mike 🙂
I made this pumpkin pie last year for the whole family with only one member being vegan but I cheated and used premade crust haha it was so delish, the whole family loved. Tomorrow I am making the pie including the crust as we are doing Thanksgiving on Sunday because one member’s work schedule
That’s wonderful, Lorie!! So thrilled everyone loved it. Happy Thanksgiving 🙂
Thank you definitely an annual thing and probably for Christmas as well mmmm
Four stars for now, as I followed the instructions carefully and it didn’t turn out great. This is my second time trying this recipe, and I will try again, but I made a double batch keeping everything cold and trying my best not to overwork, and the crust was very undercooked on the bottom, so wondering if I should pre-bake? It’s kind of gummy and raw. I made one pumpkin pie and used your butter tart recipe to make my own variation called “butter tart pie” (my partner’s favourite) and in both cases, the dough was gummy and undercooked, even though they were in the oven for 40-50 minutes.
I did freeze the dough balls separately the day before, then took them out to thaw all day. I used No Name veg shortening and soy milk. Thanks.
Hi Dana, pre-baking the crust totally depends on the recipe you are using it for. Some recipes require pre-baked when the filling doesn’t need to be baked, such as my lemon meringue pie, and others require raw crust as the pie is in the oven for a very long time, such as my pumpkin pie recipe. If your crust is still a little undercooked I’m guessing the problem may actually be with your oven. It’s very, very common that oven temperatures aren’t accurate so I always recommend picking up an oven thermometer (I have one), to make sure your oven reaches the correct temperatures. Hope that helps!
I am wondering if you can freeze this dough or no? What are your thoughts on this?
Yes, it should freeze just fine. Enjoy!
I bake a lot,and today is the first time I end up on your site. I have to say it, it’s already one of my favorites! Being vegan doesn’t mean we are health obsessed all the time, like some cooking sites make it looks like!
My question is the following: what to do with the excess dough… I usually bake it like cookies with some sugar and cinnamon or some salt and olive oil, but maybe you have more exciting ideas.
Love the site!
Thanks (:
Thank you, Felipe, and welcome 🙂 The cookie idea is great! You could alternativly do a savoury idea and instead decorate the cookies with nutritional yeast, salt, and pepper, mmmmm…
I guess vegan butter doesn’t work in this recipe?
Vegan butter is much meltier than vegetable shortening, so the shortening just holds up more reliably.
is there a good substitute for the vegetable shortening? perhaps coconut oil?
Coconut oil could work but it has a very low melting point is it will be very very important to keep everything cold so it doesn’t melt. Enjoy!
I’ve been making pies from scratch for my entire adult life using our family recipe, which has an egg in it, and since going vegan, I was depressed with the quality of the egg-free dough recipes I had tried. Until now! This is every bit as good as my family’s recipe (sorry to my own Nana!) AND you taught me something new with the tea towel trick. No looking back!
Amazing!!! So glad you found a pie crust recipe you can love, Jo 🙂
Jo I know what you mean! I had the best pie crust ever before I went vegan. Mine used and egg white and a tbsp of white vinegar and a whole stick of butter. Im going to give this a shot and see how it works out since you seem to have tried it and you previously had a recipe similar to mine.
hi – i followed the recipe using spectrum shortening and the dough was hard to roll out and the pie came out kind of dry and a bit tough. It seems to be lacking moisture/fat. Any idea what could have gone wrong? I would like to perfect this….Thanks
Assuming you got the measurements exactly right, then I would just suggest adding an additional tablespoon of non-dairy milk as needed to get a softer dough. Enjoy!
This might be a silly question, can this be used as an apple pie crust? Double it and put a layer on top?
Absolutely! Enjoy!
I made this pie tonight as a “trial run” for Thanksgiving. It was literally the best pumpkin pie I have ever had. And to be honest, I don’t even like pumpkin pie. This is AMAZING. Thank you for sharing. I will make this over and over again.
YAY!!!! Thrilled you love it so much, Susie 🙂
Cool! Think I’ll try this out tonight with roast Mediterranean veg in a nice pie! I’ve been struggling to find shortening (I’m in England) that doesn’t contain palm oil. The best I can manage is Morrisons and Sainsbury’s baking blocks which claim to use sustainably sourced palm oil. Exciting pies!!!x
I hope you enjoy it, Nicholas 🙂
It was great! Just need to moisten the inside next time a bit. Roast veg with cumin and your excellent pastry. Gonna check out the Irish stew in your free book too. Thanks! Nx
You’re welcome 🙂
HI there! I’ve used this recipe many times, and love it! I just picked up a Rosette and Timbale set, and cannot find a vegan recipe for the dough. You are a wizard with these kinds of things, so if you have any suggestions on how to veganize an egg heavy frying dough, it would be much appreciated. Thank you!!
Thank you! I had to google what Rosette and Timbales are! Haha. I don’t have a recipe for that type of dough but will keep it in mind. In the meantime, I did come across this vegan recipe. I have no idea if it’s any good tho!
Could I use this crust as the top of a vegan pot pie? 🙂
Absolutely! Enjoy 🙂
Hello! Great recipe. Question, should the butter be soft and/or cold and for the milk, cold? Thanks!
Thanks Carmon. Everything should be cold. Enjoy!
My mother was a phenomenal pie maker. I have her pie crust recipe, called “oil crust.” One uses oil instead of the standard Crisco and adds milk in the flour/salt mixture. It’s pretty perfect to adapt to my vegan diet and not that different than yours. However, I’m writing to encourage you to get a rolling pin. And not just any rolling pin, buy a vintage one at a church sale, resale shop, garage or estate sale. I had the five my mother kept with her over her 70 years of pie making but I gave three away to her granddaughters. Those remaining two are precious to me. You, too, could be rolling out your pastry with a pin that carries on and honors all those home cooks who have gone before us, but also, you would not believe how much easier it is to use the proper tool. I recommend it. Use the wine bottles for something else or just toss them into the recycle.
Awesome! I do have a rolling pin now. I picked one up at a thrift shop. It’s a vintage wood one and it works wonderfully 🙂
Hi Sam, Pumpkin Pie is my favorite food. I used to follow the recipe on the Libby’s can using eggs and a ready made pie crust. Now, I am more vegan and decided to make the crust from scratch and follow your recipe. I’m reading your instructions carefully, along with all the comments so I don’t make too many mistakes. I will let you know how it turns out. Would you believe I bought the pumpkin boxes last year and only now I’m going to use them? I tend to procrastinate. I love you and your sense of humor and also, you should have your own TV show. When the pie is finished, what do you use to cover it when in the frig? I debated whether to buy a pie pan with cover, but changed my mind.
Haha thanks, Bruce! Would love my own TV show one day… I actually usually leave it uncovered so that no steam gets trapped. If you let it cool on the counter first then you could cover it with plastic wrap or foil. It doesn’t matter too much. I hope you love the recipe!
How would you make this gluten free? Would you simply use a gf flour mixture? Or almond flour/coconut flour? I have the most difficult time transferring the crust to the dish without it falling apart. I just want it to look pretty!!
Hi Erin, I’m not an expert in gluten-free baking. I have heard good things about Bob’s Mill 1 to 1. Hope that helps!
Hi Erin! You could try lupin flour. If that won’t work you should use a gluten free flour blend.
Hi there…thanks for sharing and for the pretty pics! Could vegan butter (Earth Balance) be used as shortening?? Thanks again.
Hi Jamie,
I’ve never tried it, but generally, Earth Balance will melt easier than shortening so it might be a bit more tricky to work with. I’m sure it would still work, but vegetable shortening is just a bit more forgiving. Hope that helps!
Can I substitute coconut oil for the shortening?
Coconut oil is too soft and melts too easily. I don’t think it would work very well.
Oh no! It sounds like your pastry was a little dry. Next time just try adding 1 tablespoon of water at a time until it holds together.
did you use unrefined sugar for the crust since regular sugar is processed with bone char?? just making sure using unrefined sugar will still allow this crust to come out the same! great recipe, excited to use
Hi Mary,
Actually, a lot of brands of white sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. And a helpful tip is that all organic sugar is always vegan-friendly! Hope that helps 🙂
I just made this using coconot oil. Worked like a charm! It needs to be not at its hardest, but oviously more to the harder side than the softer. Also, another way of rolling the dough out and flipping it in the pie dish easily is to put it in between two baking sheets. Keeps your rolling pin (or bottle) sticky free as well.
Thanks for this recipe!
ps: in the video you do have a proper rolling pin 😀
Haha the video was made a later date, I finally got one! Glad you enjoyed it.
Thank you for posting this comment! I was wondering if coconut oil would work but didn’t want to waste the ingredients in case it does not! I will definitely give it a try!!
Hi there. I just made your pie crust and pumpkin pie recipes so our niece can enjoy pumpkin pie with us for Canadian Thanksgiving. Thanks for sharing this. I made an addition that might interest you. I substituted some almond flour for the regular flour (and then just used ice water). Next time I think I will add a bit of lemon juice or cider vinegar to the water because I usually have that in my pie crust. This pie crust recipe actually handled better than the regular one I use!!!!
Glad you enjoyed it!
Hi Sam,
Thanks so much for this recipe! Do you think this would work well with peach cobbler? I’m especially interested in putting pieces of the crust inside the pie…
You’re very welcome, Brandii! I don’t think it would work too well for peach cobbler. Cobbler is usually made with a batter or biscuit topping (not crust). Sorry I can’t be of more help!
I LOVE cake, cookies and pie In The morning too!!! Yum.
Love your cheerfulness and chick pea is adorable. Thanks for the recipe.
Oh, and I love the 60’s movie music too!
Hahaha! So much love 🙂 I hope you love the recipe!
Hi Sam,
I don’t generally use shortening so I’m wondering which of my two options would be better.
1. Nuttelex – http://nuttelex.com/product/nuttelex-original/
2. Copha – http://www.copha.com.au/our-story
Thanks
Hi Morgan! I would recommend Copha, as it is vegetable shortening. 🙂
You can use ice water instead of the milk of any kind…Just use from frig, drop a couple ice cubes into the cup and spoon out or pour gradually til dough comes together..My Mom’s instructions were ‘dont over handle the dough’ over handling makes it tough..P.S. I have my grandma’s rolling pin..Wouldn’t trade it for a million..
Great tips! Thanks Doris 🙂
This was *delicious* on top of turkey pot pie — cooked it at 400 degrees for 30 minutes. It was my first pie crust and super forgiving! I subbed a few tablespoons of Earth Balance for shortening, and rolled it between two pieces of parchment paper because I didn’t have a clean towel handy. I was able to flip it over a casserole dish of piping hot filling, no problem (perhaps a bit of beginner’s luck involved). I’ve found my go-to dairy-free pie crust – thank you!!
Glad you enjoyed it!
I loved it
So easy to make and really tasty! The kitchen towel trick really worked well! I used margerine instead of shortening, as that is a little difficult to get in Holland.
It’s a cool trick eh? Glad it worked with margarine as well 🙂
I used this for the pumpkin pie recipe and it was great! My omnivore brother in law said it was really good. The only substitution I did is I used Earth Balance Original Buttery Spread instead of the shortening. Thanks for always sharing awesome recipes!
You’re so welcome Allison. Glad both recipes were such a hit for you and your fam 🙂
Hi Sam, Let me just say how much I enjoyed reading your delightfully written commentary. Anything that makes me laugh out loud is a gift in this life. That’s how I look at it. Unlike Ken M who chose to spout that negative comment back in April. Maybe he was just having a bad day or maybe he’s permanently warped. Anyhoo, I am going to try your pie crust recipe for my vegan daughter who is coming to visit tomorrow. Thanks for sharing the recipe.
Awwww shucks! I’m flattered. Haha! I hope you and your daughter love the pie crust 🙂
What size pan?
The pie crust makes enough for an 8″ or a 9″ pie pan. Whichever size you have 🙂
Thanks for sharing!
You’re most welcome 🙂
Can I use this recipe in a square dish to make a deep dish style pie?
Absolutely. This is a perfect go-to pie crust for any type of pie. Enjoy!
So simply double for top and bottom crusts?
Yep that’s right! Enjoy Laura 🙂
How genius Nana and Grandma are! And how sweet of you to you!
I’m going to do this ASAP.
I’ll tag you on Insta.
Thanks.
Merci from France ^^
Right!? I hope you love it to Flo!
The first time I tried this I was baking at my Grandma’s house and didn’t have my usual recipe for pie crust with me. I figured I’d just look up an easy recipe for vegan pie crust and make do. I’ve been “making do” ever since, because I can’t go back to that other recipe when I could make this tender, flaky, and delicious recipe in half the time. Thanks!
Haha that’s amazing! So happy your “making do” has become such a success 😀
thanks for the awesome pie crust! I used this pie crust for my pumpkin pie recipe that I just put up on my blog 🙂 I put a link to your recipe recommending it to my readers 🙂
Yay! So happy you loved it! I too have a vegan pumpkin pie recipe if you are ever interested. Thanks for sharing 🙂
If making a closed top pie, what do you use to glaze the pastry with? Normally it would be egg. . . . .
Just a little non-dairy milk works great 🙂
I use Aquafaba (the juice of a chickpea can) and a bit of sugar. It really browns up nicely!
Great idea!
I’m very excited to try this recipe and I love that it came from your grandma! I wanted to find out if this is something that can be frozen. Thank you!
Hi Gabra,
Yes, it should freeze fine when raw. Then thaw before filing or baking. I hope you love the recipe 🙂
This is such an amazing recipe. It rolled out absolutely perfect! I just used water instead of milk since I didn’t have any on hand, but it didn’t make a difference. Thank you so much, this is my new go to!
So happy it worked perfectly for you too! Isn’t it just so easy!? Makes me so happy 🙂
This looks amazing!
I want to use this for recipe I’ve found, but it says to “bake at 425 F for 25 minutes, then reduce to 375 F and bake an additional 25 to 30 minutes”. Won’t it burn?
Also, would this recipe work for making a lattice on top?
Thanks so much!
You can definitely make a lattice, just double the recipe so there is enough dough to do that.
As for your recipe, it sounds like they are using an unbaked pie crust, so just make the filling as directed and pour into the raw unbaked pie crust. It should bake just fine. I bake my pumpkin pie recipe for 60 minutes and it is perfect.
once i’ve made the raw pastry, can i pour my berry mixture in and bake it or do I have to to bake the crust till golden then put in a berry mixture and cook again. Won’t it burn?
Hi Martina,
It would depend on the recipe you are following. Some recipes require pre-baked crusts, and others require un-baked. Hope that helps!
Could you use a vegan butter as a substitute for the shortening? Thanks!
Yes that should work, the crust may be a slightly different texture and I would omit the salt. Let me know how it turns out for you 🙂
Hi Sam!
I was wondering if you could make the crust and leave it in the fridge a couple of days or does it have to be made immediately?
Thanks !
Veronika Gadow
Hi Veronika,
Yes that should be fine. You could just collect the dough into a ball, wrap tightly with plastic wrap, and I would say it would be good for about 3 days. Enjoy!
Hi! I made my dough this morning and put it in the fridge for use tomorrow. I just checked it and it’s pretty hard. I packed it into a ball and wrapped it with syranwrap then put into a ziplock. I’m worried it won’t roll flat. I’m sending it to preschool with my son for a baking project they’re doing. Should I send along some dairy free milk to help loosen it up??
Thanks!!
Hi Kelsey,
The dough will indeed get very firm in the fridge, it just has to rest at room temperature for a bit to warm up and soften. So as long as your pastry was nice and soft before you put it in the fridge, then it should return to that texture. Hope that helps!
Ok great thanks!
I made a strawberry rhubarb pie with this crust this weekend, and it was wonderful! You are my go-to person for new recipes. I just want to add that I find stories like yours very useful. They help me decide whether a recipe is trustworthy, what the purpose of certain steps is, whether it’ll work for me as-is, and, if not, what kinds of tweaks I can make without ruining the whole thing. I love the way you write!
Aww thanks so much Kerry! I am so happy you loved the crust and that the story as well. I know not everyone reads the whole story, and I am totally fine with that, but for those who want to, I like sharing the love behind the recipes 🙂
Hi there,
I noticed the shortening measurements are not equal. A half pound is 8oz and a half cup is 4oz. Which is the correct measurement?
Oh thank you so much for that catch Rachel! It’s the 1/2 cup (or 1/4 lb) for one pie crust. It’s fixed in the recipe now.
Cut the shit and just post the recipe why do I need a whole story for a 5 ingredient recipe?
Hi Ken, That’s how I write on my blog. If you don’t like it, you can either skip directly to the recipe, or go read other blogs that suit your taste better.
I love the stories on recipe blogs! I am probably the worst cook ever but having the story gives the recipe a bit of history and makes me excited to cook! No one is forcing you to read it if you don’t want to!!
She’s offering a FREE recipe to the world, and you are extraordinarily rude to her!
There’s no reason for that at all!
Haha thank you for your support 🙂
Hey Sam, I tried pie crust recipie and the texture was fluffy, crumbly, melty, buttery (though vegan) and perfect! so good!
its everything one would want from a pie crust 🙂
Yay!!! So happy you loved the crust so much 🙂
Hi Sam,
Thanks for the recipe. I may give it a try if I can get my act together. It could come in handy this Xmas. As you said pastry is not a health food, so for the few times I make it every year, I am looking for taste over health.
Take care, Anne.
I hope you enjoy the recipe Anne! I know I will be getting my pie on this Christmas. Enjoy! 🙂
I was cracking up over “it’s pie crust, it’s not health food” haha, awesome. But seriously, your pie crust looks amazing!
Haha! Thank you Heidi! 🙂
God this looks amazing! & Such low calories! Thank you! x
http://www.beckieeschle.com
Thank you Beckie!
I made a cherry pie the second I read this email. This crust is going to be amazing as a “chicken” pie. There is a wild mushroom that grows on trees, called “chicken of the woods,” that has mild flavor and texture similar to that of chicken. It’s going to be fabulous with veg and vegan gravy in this lovely crust. I’d better go mushroom hunting asap, bc I’m not sure how tree mushrooms do in the winter. I’m so excited! Your emails make me so happy.
I’d heard of chicken in the woods, but didn’t realize it gives a somewhat “chickeny” experience. That sounds amazing.
Wow! That was fast!!! I love chicken of the woods mushrooms. So yummy! I’m so excited your so excited! Your comments make me happy Jill 🙂
Hi Sam,
I made a peach pie just last weekend for my son’s birthday. He is not a fan of cake. I used up the last of my vegetable shortening and barely had enough dough to make the crust. I am in a quandary because any commercial hydrogenated shortenings that I have seen and bought have mono and diglycerides in them. This special little ingredient can be a by product of animals. It can also be plant based, which I have just found out and I will definitely contact the companies to find out which they use. The hydrogenation part is not a big issue for me because I rarely use shortening-special occasions only!!!!
The non hydrogenated shortenings, such as Earth Balance have palm oil as its main ingredient. I decided some time ago, not to use this product for this very reason, even if they claim that the palm oil is sustainably sourced. So, I am stuck!!! It is not a big issue because we can certainly live without pastry,
i was going to try fair trade coconut oil, but I do not always have success substituting.
Take care,
Anne
Hmmm a bit of research, and I think I solved your problem! Try this recipe to make your own shortening. A few extra steps but if you make a big batch it will last a long time. I’ve never tested it myself so I don’t know how well it works, but it is guaranteed animal and palm oil free. Hope that helps! 🙂
Very interesting. Your shortening recipe is what the owner of 4 Life Health Food store in Kensington market told me to make instead of using Earth Balance. He claims it is hydrogenated, even though the company claims all their ingredients are non hydrogenated. I have no problem using non hydrogenated vegetable shortening, however. Looking forward to trying both.
My mother-in-law has used frozen coconut oil, (not made into shortening) with great success, but I do always taste a bit of coconut when it’s not always wanted. It does work well, but shortening might give a flakier crust. So, if you’re not picky, choose frozen coconut oil. If you’re more of a connoisseur, use a shortening.
I am loving these basic-tools type recipes like tofu crumbles and pie crust. I don’t have time or patience to experiment in the kitchen, and these recipes let me get on with a vegan life.
THANKS!!
You’re so welcome Bethany!! So happy you are digging my recipes. I will keep that in mind and keep focusing on the basic tool recipes. 🙂
The truth is pie crust isn’t healthy for you, unless it’s some health version. So it’s up to you which product you use.