Now that I’ve made this easy and very tasty vegan pie crust, I won’t buy store bought again. Making vegan pie crust is the same as making non-vegan pie crust – you just replace the butter with vegan butter. But a lot of people have never had to make a pie crust from scratch, thanks to readily available unbaked crusts in our grocery stores.
I used a refrigerated, pre-made roll out dough for years before becoming vegan. But, I was lucky enough to have grown up in a time when people still made real crusts, I had grandmas who both cooked pies, and I took Home Economics class in junior high and high school. So, making a pie crust is not foreign to me, I just took the easy way out in recent years.
No more! Making a crust is just too simple. You can use this crust to make fruit galettes, bottom and top pie crusts, and tarts.
If you don’t own a pastry cutter, also called a pastry blender (or pastry cutter-inner, as I call it), you should get one. Maybe your mom or grandmother has one she isn’t using any more. They are very handy to have around for making pie crusts and for making biscuits! If you don’t have one, though, don’t fret. You can accomplish the same task using a fork or two butter knives held side-by-side. You can also use the pastry cutter to scrape the sides of the bowl and pull the dough back to the center of the bowl as you go.
If you aren’t sure about the “ice water,” it is exactly that. I actually make water with ice in it from which to dip the tablespoons. The water needs to be (and stay) cold while you are waiting to use it in the pie crust. Just keep the ice out of the dough!
This dough can be rolled very thin and it holds together well. I’ve used fruit fillings to make galettes using this dough and the crust stays crisp on the bottom, even after a day or two. You’ll love the flavor – just like the pie crusts mom and grandma make!