Easy Vegan Pie Crust

🧂 Ingredients

• 2 cups all-purpose flour

  or sub gluten-free flour*
• ¼ cup sugar
• ½ tsp salt
• ½ cup vegan butter

  cold & cut into small cubes
• 5 tbsp cold water
• 2 tbsp non-dairy cream

  optional to brush the edges for shiny golden color

Instructions

• 1 In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed
  vegan butter and cold water. Knead with your hands until the dough starts to
  clump together (or use a food processor). Then transfer to a working surface and
  continue kneading until a smooth dough forms.
• 2 Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
• 3 After the chill time, roll out the dough between two sheets of cling wrap or
  parchment paper a little larger than your pan (see step-by-step photos in the
  blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm)
  tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly
  to form an evenly tart shell. (If your baking pan has a different size, you can
  adjust the quantities of ingredients using my cake pan conversion converter
  [https://biancazapatka.com/en/cake-pan-conversion-calculator/]).
• 4 Cover the pie crust and chill in the refrigerator until ready to use or continue
  immediately with the desired recipe. (You can make the dough up to 5 days ahead
  of time or freeze it, *see recipe notes).
• 5 Preheat the oven to 400°F (200°C).
• 6 Prick the bottom a few times with a fork, then line the crust with parchment
  paper and top with pie weights (such as dry rice, beans, or chickpeas, *see
  tip/note below).
• 7 Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the
  parchment paper with the weights. Return the tart to the oven and bake until the
  bottom crust is golden brown, about 10 minutes longer.
• 8 Let the baked crust cool completely before adding the filling. Enjoy!

Nutrition Info