Simple Way to Prepare Quick Plant-Based Pie Crust

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, plant-based pie crust. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Plant-Based Pie Crust is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Plant-Based Pie Crust is something that I’ve loved my whole life.

Plant Based Recipes: Easy Oil Free Vegan Recipes. You have probably found a variation of crusts made with nuts and dates on dozens (hundreds?) of different blogs and sites. I'm not sure which one I saw it on first, but it was somewhere - so I send my thanks out to the food blogs of the interwebs! This Pie Crust Is Suuuuper Super Easy To Make It'll Give You A Head Start On You Your Raw Pie Making Journey, Use This Recipe To Make ANY.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook plant-based pie crust using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Plant-Based Pie Crust:

1. Prepare 2 1/2 cups whole wheat pastry flour
2. Make ready 3/4 cup ice-cold water
3. Make ready 2 sticks Earth Balance dairy-free butter, cubed and chilled
4. Prepare 1 tablespoon ground flaxseed
5. Prepare 1 tablespoon nutritional yeast (optional)
6. Make ready 1 teaspoon sugar
7. Take 1 teaspoon salt
8. Get room temperature water for brushing or egg-wash if preferred
9. Prepare 1-2 deep dish 9" pie pans, buttered and floured

Coconut oil vodka pie crust is an easy plant-based crust for either sweet or savory pies. The vodka evaporates during baking making a super flaky crust. This plant-based pie dough is flaky and soft all at the same time and literally melts in your mouth. It is delicious in both for sweet or savory vegan.

Steps to make Plant-Based Pie Crust:

1. Sift and thoroughly combine the dry ingredients together in a large mixing bowl. This can be done by hand with a whisk or large spoon, or in a mixer on low, if preferred.
2. Add the cold butter cubes to the flour mixture. Break down and combine using a pastry cutter or fork until the butter is pea-sized and blending with flour.
3. Add in cold water a couple of tbsp at a time (I normally end up using 6-12 tbsp depending on how many batches I am making). If you have an electronic mixer you can use the dough hook attachment for this next part. If not, your clean and floured hands will do. Work the dough, firmly pushing and folding until butter is melded completely and the dough holds together in the bowl. If it is wet and sticky, add more flour as needed. If it is too dry and crumbly, add more water as needed. Don't overmix!
4. Once the kneaded dough is able to form a cohesive and stable ball inside the bowl, cut evenly in half, and transfer bowl to the freezer to let dough rest and firm as you work on your desired filling.
5. When ready to assemble your pie, remove dough from freezer. Lightly flour a clean flat surface on your counter. Using a floured rolling pin, take 1/2 of the dough and gently yet firmly roll out and stretch the dough until it is evenly flat and can cover the size of the desired dish.
6. Carefully lay your rolled-out dough inside the crust pan, letting the excess drape over the sides. Use the tips of your fingers to firmly press the sides and bottom into the pan. Take a fork and lightly poke holes in the crust for ventilation. Pinch and twist the edges for desired crust design.
7. Pour or spoon chosen filling over the bottom crust and smooth evenly. Roll out the second half of the pie dough as you did the first. Design top crust as desired (picture shows a lattice over a fruit filling), and gently puncture or slice small lines into the top with a fork or butter knife to ventilate, if needed for full top crusts.
8. Trim excess dough hanging over sides, and pinch edges into place. Brush with room temperature water or egg wash (whisked egg + dash of milk of choice), if preferred.
9. If using a particular filling recipe, cover the edges of the crust with foil to protect it from burning, and bake as instructed!

This plant-based pie dough is flaky and soft all at the same time and literally melts in your mouth. It is delicious in both for sweet or savory vegan. This pie crust method saves time and effort, but still yields a perfectly flaky all-butter double pie crust. Begin to add the cold water (or buttermilk if you are using my buttermilk pie crust recipe) and then turn on the food processor while continuing to add all of the liquid. Categories: Easy Dessert Recipes Dessert Pie Crust Recipes Sugar.

So that’s going to wrap this up with this special food plant-based pie crust recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!