What You’ll Need
- 2 cups all purpose flour (whole wheat flour, shown in this tutorial, tends to be more challenging to work with)
- 1/4 tsp salt (omit if using vegan butter)
- 3/4 cup vegan butter (recommended), coconut oil, or vegetable shortening (shown above)
- 1/3 cup ice water
- mixing bowl
- rolling pin
- flat or off set spatula
- pie plate
If you have trouble rolling out your crust, or it cracks in half when you go to move it from your counter to your pie plate, you can still salvage it!
Coconut oil and whole wheat flour are more difficult to work with.
1. Combine the flour and salt.
2. Using a pastry blender, cut the coconut oil or vegetable shortening into the flour. Combine until the fat is in small, evenly sized pieces.
3. Slowly add the ice water to the fat and flour mixture. Add just enough so that the dough is somewhat crumbly, but sticks together. The dough should not be sticky or wet.
4. Dump the dough onto a piece of plastic wrap or aluminum foil. Fold the corners in to make the dough form a disk. Refrigerate for at least 30 minutes. Don’t skip this step! This will allow the moisture to disperse evenly throughout the dough.
5. After the dough has chilled for at least 30 minutes, remove from fridge, and let it sit at room temperature for 10-15 minutes (if using coconut oil). Flour your work surface and rolling pin.
6. Unwrap your dough and place on floured surface. Begin by pressing your rolling pin gently into the dough to flatten it out a little bit.
7. Starting from the center or your dough, begin rolling out evenly, nearly to the edges (to prevent cracking, do not roll right out to the edges.) Go from different directions to keep the dough in a slightly circular shape. After every few passes, use your offset spatula to release the dough from your surface, and toss a little flour underneath your dough to prevent the dough from sticking.
8. Roll the dough out until it is about 2 inches (or more) larger than your pie plate.
9. Have your pie plate close at hand. Use your offset spatula to gently lift the pie dough away from the counter. Slip both of your hands underneath the dough and transfer it to your pie plate. Try to prevent cracks as your maneuver the dough, but don’t worry if it does, you can mend them after.
10. If you have a lot of excess dough, cut some off so that it’s easier to work with.
11. Use your fingers to gently mend any cracks by lightly pinching them together and smoothing them out.
12. Cut off the remaining excess dough, and leave about an 1/8th of an inch. Slowly and gently fold the excess under itself so that you have a nice smooth, clean edge.
13. Using a fork, go around the edge of the crust and gently press into the edges for a decorative effect. Prick a few holes into the bottom of the crust.
14. Your crust is done, and ready to be used with your favourite pie recipes!
Turn this pie crust into something delicious! Try our pumpkin pie recipe: