Olivia's Absolutely Perfect Vegan Pie Crust

Perfectly flaky and buttery and made in a food processor. If you love bakery style crust, you have to try baking this.

Olivia's Perfect Pie Crust Dough

Get the video on youtube https://youtu.be/2IWCM48KmzI

The creation of this dough was really a Goldilocks and the Three Bears type story. A couple of Christmas's ago, I made a Cherry pie with a dough recipe I found online, claiming to be the perfect one. It was soo buttery, and I do like that kind of thing. But the crust wasn't that flaky designer bakery crust that i so craved. Then I tried it again, with a quiche, substituting the vegan butter for Crisco. It had the flake factor, but was flavorless. Then I started mixing the butter and the the Crisco. The first crust was to flimsy and didn't make it to the pan in one piece. The next try was so crumbly, I couldn't even roll it into a proper dough. Then I hit gold. A malleable dough with the consistency of Pillsbury, easy to roll but capable of making it to the pan in one piece. When baked there is a hint of butter, ultimate flakiness and the delicious bakery finish.

My adventure into the pie crust realm proves that recipes are all about the right proportions, in addition to the right ingredients added together with perfect timing. And with that, Lets Begin.

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This recipe take 15 min of prep time, refrigeration takes 1 hour, and cooks based upon your favorite recipe. It makes 1 old fashioned granny apple pie, two quiches, or 4 ramekin quiches or pies.

The supplies needed are: measuring spoons. Large capacity food processor, measuring cups, flour sifter , and a small spatula. You will need the following ingredients: 3 cups sifted all purpose flour, 1/2 cup shortening, 3/4 cup vegan, non dairy butter (I really love country crock, its so realistic), 1 teaspoon Kosher salt, 1/3 cup pure cane sugar, 6 tbs room temperature or tap water.

Supplies Round Up

STEP 1 Place the butter and shortening at the bottom of a food processor. Add the pure cane sugar and Kosher Salt. Pulse until well combined. By the way, I really love my Hamilton Beach Stack and Snap food processor and vegetable chopper. I bought it a few years ago and it has stood up well thru frequent dishwasher rides and some heavy use. Its got some great features among them is being BPA free. My favorite part was how inexpensive it is, especially compared to its higher end counterparts. The price increased slightly, but Amazon still sells them here https://amzn.to/3uMlS7k

STEP 2 Sift the flour into a medium sized bowl, then pour into the butter, vegetable shortening mixture. Pulse until l you have a well mixed dough that resembles play sand. Don't pull it out yet, there's still more.

Does anyone remember that sand that stood up in water?

Step 3 This is where the magic happens. Measure out 3 tablespoons of the room temperature or tap water. Pour into the processor. Pulse. Remove the lid and scrape down the sides.

Scrape those sides!

Step 4 Pour the remaining 3 tablespoons of water into the mix. Process until a dough forms. You may have to scrape down the sides another time.

Who knew baking could be so easy?

Step 5 Empty half of the dough onto a sheet of plastic wrap. Wrap tightly and then do the same with the second half. Refrigerate for 1 hour. Freezes up to three months. Prepare according to your recipe.

The finished product!

Questions, comments, concerns, pictures? See the comments section below.

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Olivia's Absolutely Perfect Vegan Pie Crust

Prep Time 15 Minutes Refrigerate 1 Hour Make one Covered pie Crust, 2 quiche crusts, or 4 Ramekin Crusts

Ingredients

• 3/4 Cup vegan, Kosher, Plant based Butter

• 1/2 Cup Shortening (Crisco)

• 1/3 Cup Pure Cane Sugar

• 1 Teaspoon Kosher Salt

• 3 Cups All-Purpose Flour (Sifted)

• 6 Tbs room temperature water, or tap water

Directions

1. Place the butter and shortening at the bottom of a food processor. Add the pure cane sugar and Kosher Salt. Pulse until well combined.

2. Sift the flour into a medium sized bowl, then pour into the butter, vegetable shortening mixture. Pulse until l you have a well mixed dough that resembles play sand.

3. Measure out 3 tablespoons of the room temperature or tap water. Pour into the processor. Pulse. Remove the lid and scrape down the sides.

4. Pour the remaining 3 tablespoons of water into the mix. Process until a dough forms. You may have to scrape down the sides another time.

5. Empty half of the dough onto a sheet of plastic wrap. Wrap tightly and then do the same with the second half. Refrigerate for 1 hour. Freezes up to three months. Prepare according to your recipe.

Share what you make in the comments below.