Delicious Vegan Pie Crust Recipe

Now I never said this was pie crust was healthy, just delicious. Delicious as in tasty, tender, flakey crust that melts in your mouth. If that’s what you want, this recipe is for you. 

Quite often I will take a recipe of my mom’s or one of the aunts and veganize it. You know those aunts and of course, my mom really knew how to cook; we grew up eating such delicious dishes. This crust was one my mom made and that originated with Aunt Ruby. 

The recipe will make 4-5 pies depending on the size of your pies and whether they need a bottom only (like lemon meringue pie or a top and bottom). You can freeze the remaining dough in balls that will be enough for one pie. That way the messy making of the dough is out of the way and you can whip up another pie in a short period of time. 

Take lots of extra time to cut the dry ingredients into the vegetable shortening. Super important. The second secret to a tender and flakey crust is not to overwork the dough once you add the liquid. This is key.

Steps to make the Vegan Pie Crust

1. Make your chia or flax egg. Add one Tablespoon of either ground chia or flax seed to 3 Tablespoons of water and set aside 
2. Measure dry ingredients in a bowl and mix
3. Add the veggie shortening to the dry ingredients 
4. With two knives, cut the shortening into the dry ingredients. Keep cutting the shortening in, until the mixture is made up of pea-size pieces (very important – be patient) 
5. Mix the wet ingredients together and pour over top of the pea-size pieces
6. Mix quickly, I usually end up getting my hands in there (do not overhandle the dough), quickly form into a ball that basically sticks together. 
7. Cover the ball in plastic wrap and let rest in the fridge for 1/2 hour before using. 

*Can be frozen or kept in the fridge for about 1 week.