Vegan/Vegetarian Pie Crust. This vegan pie crust recipe is so simple it’s practically fool-proof, and, chances are, you probably already have all the necessary ingredients sitting at Along with this basic homemade vegan pie crust recipe (made from nothing more than flour, shortening, water, and salt), you might also want to try a. See more ideas about Vegetarian pie This Beet and Spinach Tart is a vegan and gluten free savory must-try! A crispy crust with layered filling made from fried spinach, a rich tofu.
For a two-crust pie, preheat the oven to the temperature noted in your pie recipe. Line a nine-inch pie plate with the Fill and top with the second crust. Crimp the edges, and cut a few vertical slits in the top of the pie to allow the steam. You can cook Vegan/Vegetarian Pie Crust using 3 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Vegan/Vegetarian Pie Crust
- It’s 250 grams of Bread (strong) flour.
- It’s 100 ml of Olive oil (or vegetable oil).
- You need 50 ml of Water (or additive-free soy milk).
Easy Vegan Homemade Pie Crust Recipe creates a crispy, buttery pie crust perfect for your next vegan pie recipe. This pie crust is totally authentic and yet totally vegan—thanks to coconut oil. Makes a double crust for smaller pie pans or a single crust with lattice topping for deep-dish pie pans. That’s all you need to know.
Vegan/Vegetarian Pie Crust step by step
- Add roughly half of the flour into a bowl..
- Combine half of the flour with all of the olive oil and mix together..
- This is how the mixture from Step 2 should look when mixed..
- Add the remaining flour to the mixture from Step 3 and mix in gently with a fork..
- When the mixture becomes crumbly like in this photo, add in the water..
- This is how it should look when the water has been added..
- Mix everything together briskly and gather the dough into a ball..
- Roll the dough out flat. The dough will be easier to roll if you do this on a sheet of parchment paper..
- When you’ve rolled it out a bit, fold the dough in half over itself..
- Roll the dough out again. Repeat the steps above twice more, rolling and folding. If any crumbs or bits of dough fall of, make sure to fold them back in..
- Roll the dough out until roughly 3 mm thick. If the dough is hard to roll, of if it’s crumbling to much, add a bit more water to hold things together better..
- Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn’t expand too much in the oven. If you have any pie weights please use them at this stage of the recipe..
- Bake the pie crust in an oven preheated to 200ºC for 10-13 minutes. When it’s cooked to how you want it, remove the pie crust from the oven and leave it to cool..
- This crust works great in apple pies and with other tart ingredients Please feel free to give it a try..
While it’s simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they’re filling and good for you, too. Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel.