Well, folks, it’s been a busy month. We hope you’ve enjoyed the recipes we’ve brought you thus far. It was certainly exciting to see some bakers out there tackling Dana’s Strawberry Jalapeno Pie. Please feel free to post pictures of your completed projects in the comments below and don’t forget to tell us about your modifications. We love hearing about all the food fun!
In hindsight, we probably should have started with this recipe. After all, Dana’s awesome Vegan Pie Crust is an elemental component in every pie she makes. And, in the interest of transparency, it was her pie crust that first sparked my foodie bond with this baker.
The crust is rich despite the lack of butter; melting in your mouth to fuse with the flavor of the filling. Dana limits the sugar so the pie crust isn’t overly sweet – that’s what the inside is all about!
The trick is to get a nice, pebbly texture when you’re mixing the dough. You can see that in the picture below. If you’re crust is too dry, add a little extra dollop of Earth Balance. Some flours are more absorbent than others.
We have quite a few pie recipes lined up for you this year so this is a great recipe to print out and keep on hand. You can make this pie crust ahead of time and freeze it for future use. Or you can store it in your refrigerator for a few days.
- 3 Cups flour
- 3TBSP sugar
- 1 tsp salt
- 4-6 TBSP vegan butter (Earth Balance is preferred), cold
- 3/4 - 1 cup vegan shortening (Spectrum brand is preferred), cold
- 1/4 Cup ice water
- 2 TBSP apple cider vinegar
- In a large bowl, combine flour, sugar and salt. I like to give them a quick whisk.
- Add half of the cold butter and shortening, about a tablespoon at a time. Incorporate butter and shortening by cutting it into the flour mixture with a pastry cutter or with fingers. I prefer the hands on approach, so I use my hands for this part.
- Combine until the mixture is a bit sandy and pea sized bits of dough begin to form.
- Add remaining butter and shortening, and cut into the flour. Use cutter or fingers to work into flour mixture.
- At this point, the dough should be starting to come together. Drizzle in the ice water/apple cider vinegar and knead a bit until the dough begins to hold together. Use as much or as little as needed. Remember not to overwork the dough, or you will end up with a tough pie crust.
- Divide the dough into 2 balls. Wrap in plastic and flatten into discs.
- Refrigerate until ready to use.
- Take dough out of refrigerator about 15 minutes prior to use or rolling out. Don't let it get too warm, just warm enough to be pliable. Keep it as cool/cold as possible until it's ready to go into the oven.