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Vegan Pie Crust

Vegan Pie Crust


2 1/2 cups all-purpose flour

2 tbs sugar

1/2 – 1 tsp salt

2 1/2 sticks vegan butter

6 tbs cold water


Combine 2/3 of flour with sugar & salt in a food processor & pulse a couple times to incorporate.  Drop vegan butter evenly over the flour & pulse about 25 times or until just combined.  Add the remaining flour & pulse until mixture is evenly distributed, about 5 or 6 short pulses.  Transfer dough to a large mixing bowl.

Sprinkle water & fold dough with a spatula or wooden spoon until dough just comes together into a ball.  Divide in half & form into two separate disks.  Wrap tightly with plastic wrap & refrigerate for 2 hours or overnight before rolling out.

Bind bake pie crust before filling.  To blind bake, line the pie crust with parchment paper & fill with dry beans or pie weights & bake @ 350 for 12-15 minutes.  Remove parchment paper with pie weights & bake for another 5 minutes.  Cool pie crust before filling.