Flaky Vegan Pie Crust

MattieMattie  
 
4.2 (13)
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Please set this up to be printer friendly. I hit print and walked into my kitchen to chill shortening so I could try your recipe. Imagine my surprise when I returned and found 17 pages printed - color ads and all. What a waste of paper and ink - already disgusted before I even start the pie. I understand your need to fund the site, your time etc. but too many ads and not enough useful information.

Owner's reply

Hi Sherry! I'm so sorry my lack of a print option caused you to waste to much paper and ink. The good news is that reading your comment made me realize that this is an issue that needs to get fixed now.

I've been wanting to do this for years but I never knew how until I had an epiphany today. So I spent a few hours and I set up the very first "Print This" button on the top of this article (not to be confused with the print icon in the left sidebar, which will be going away soon). The new button is designed to print just recipe text and maximize the space on the page. This recipe only takes up two pages instead of seventeen now. Please give it a shot if you're still in need of a pie crust recipe. I'll be rolling this Print button to all recipes on Veganbaking.net in the near future. Thanks for bringing this to my attention!

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Rating 
 
5.0

Rave reviews!

This crust was exactly as you said it would be! Flaky deliciousness.. Made a blackberry and a cherry pie, my guests gushed about how flaky and amazing the crust was. Thank you!

Owner's reply

Hi Kelli, So glad this crust worked well for you. Thanks for sharing!

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I'm impressed!

Wow, I am so glad to find this recipe, and I'll be trying it soon. I was a faithful fan of "Cook's Illustrated" before I went vegan, and I have more confidence in a vegan cook who researches, tests, and explains recipes in the "Cook's Illustrated" style. I'll report back after I make your Vegan Pecan Pie for my sweetie's birthday. He doesn't want cake.

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Rating 
 
5.0

Great recipe

I used coconut oil instead if the shortening to make it healthier and it turned out great! It such a flaky dough. I will be using it next to make a winter vegetable en croute. I can't wait. Thanks for the recipe

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Rating 
 
1.0

didnt work for me sorry..

too much fat in recipe, fat to flour ratio is off, way off oily results. no grams for flour only fat measurements. the mix of gram and cups in terms of weight did it in my honest opinion. please give grams for flour then i think it may well work when measurements are concurrent with all ingredients :)
i know i am European but i find cups of solid fats troublesome as they can vary so much. apologies for poor review, i hate doing it but it made us too much too oiley.

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How to handle frozen / future crusts?

I see that this product can be frozen. How shall it be most successfully handled after frozen, such that it does not break, become soggy, etc?

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Rating 
 
5.0

Pie Crust Hunt: Complete

I've been baking for 15 years. 3 years ago my daughter and I had to go dairy-free and I've been trying recipe after recipe to find the right pie crust. I'm happy to report my search is over! My only tip is never use a food processor to combine your dough... it almost always results in over mixing, particularly when you're making a double recipe such as this. Perfection. Flaky and just the right amount of dough for a crust and cover. Thank you!

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Rating 
 
4.0

Baking temp missing...

So I not onky made my first pie crust today but my first VEGAN pie crust! And it turned out great: used coconut oil as my shortening and I definitely need to get a pastry cutter and practice my kneading skills but other than that--this was so much easier thsn I thought it would be!

My only complaint is that the baking temp and time is not listed so I had to guess around 40 min at 350° F and check every 10-20 min. There was a time and temp listed when it came to pre-baking the crust but not for a regular bake.

Used this for a vegan chicken pot pie recipe and will definitely be making again, maybe for a sweet pie next time like apple or sweet potato! Ooh, or maybe some cheddar puff pastry!

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pre-cooking

just wondering.... i'm making a pecan pie that says to cook 45mins-1hour at 350degrees, do i have to pre-cook the crust??

Owner's reply

Hi jackie, pre-cooking, also known as blind baking, isn't necessary in this case so you should be fine with pouring the filling in and just baking the whole pie. Blind baking is only necessary when you're working with fillings that don't need to be baked or if the filling has a shorter bake time than the crust. The crust should bake fully in 45 to 60 minutes at 350F.

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Rating 
 
5.0

The BEST pie crust

I've been attempting to make the perfect pie crust for many years. They never come out flaky and the dough is always hard to work, With this recipe, my search is over: it is WONDERFUL and makes an amazing flaky, tender crust.

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Rating 
 
5.0

Love this recipe!

I use the Cook's Illustrated in all my pies so finding this vegan version was awesome! I do have a question....how would this do with gluten free flour?

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(Updated: December 05, 2015)
Rating 
 
5.0

Great recipe- proportions perfect.

Posting this to assure novice pie crust bakers that this recipe is 100% legit, bc another reviewer incorrectly said the fat to flour ratio was off. The fat to flour ratio is perfect - just compare the cooks illustrated recipe or other pate brise recipe. Flaky crusts use a lot of fat. I've been baking homemade pies for 35 years, and this is the first vegan one I made ( for vegan guests at Tgiving). About the water--- the amt depends on the flour. For this recipe I used 6 tbsp ice water at first and then added anothe 1 and maybe a few drops-- it should come together as a ball without - food processor is easiest. It was more difficult to roll than a butter crust, but the final look and texture was excellent. In not going to say it tastes as great as my butter/shortening crust bc it discan't and doesn't--- but it is a Great substitute for vegans!!!

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Rating 
 
5.0

Oil Substitution Works (kind of)!

I decided I wanted to substitute oil for the vegan butter and shortening. So I used the equivalent amount of safflower oil but followed everything else. My dough was hard to work with after refrigerating an hour. (I suspect I should have refrigerated it overnight or even froze it...)

Anyway, I used my hands to work it into my pie plate and smoothed it all around with my fingers. Then I froze it 10 minutes before pouring in the filling. Then I stuck it in the oven for an hour at 350.

Crust turned out flaky and delicious! I'm going to try making turnovers with the other half of my dough! Thanks!

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Rating 
 
5.0

Success at last!

I was finally able to make a tender, flaky pie crust!!! Made some superb vegan apple dumplings!!!

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Rating 
 
5.0

I used this recipe to make and apple pie and it was perfection! Before venturing into vegan baking I consistently used a pate brisee recipe, I found this created a flakier sturdier crust. I made a french apple pie and topped it with a streusel top of ground walnuts, brown sugar, flour and earth balance. It worked out wonderfully! Thank you for creating such a great recipe.

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(Updated: December 23, 2013)
Rating 
 
4.0

Best. Pie. Ever!

My husband and I (over the course of two days) made this for thanksgiving. We made two- one true to recipe and another 3/4 whole wheat. The original dough was a pain in the butt to work with and we were unable to accomplish the classic apple pie cross cross top. We thought it was going to be a bust for sure; the whole wheat dough was more we expected it to act like and did do to classic apple pie topper. Unlike we thought (my husband was nearly depressed thinking his pie, he followed to a T, was ruined) it turned out incredible! I'm not a pie person by any means but I'm addicted! I'm prepping the shortening as we speak (coconut oil rocks!) in preparation for holiday pie! It will be my in-laws first vegan pie so wish me luck! Thanks a TON for this recipe it is the definition of amazing!

Owner's reply

So glad you enjoyed the pie crust recipe Abearrows! I'm sorry the dough didn't work for your lattice top. I wonder what went wrong? I find that this recipe is easier for me to use for things like lattice tops due to the dough being more pliable with the increased moisture content. That's great that your whole wheat version saved the day though. Thanks for sharing!

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Rating 
 
5.0

So tasty

I used this recipe for the first pie I've ever made from scratch. I ran into some complications but that was just due to inexperience. Well, the end product was fantastic! Crust is golden brown, so crumbly & brittle, and almost cookie-like. Everything went better than expected. Just have to wait for the taste test now :) I've got a peach, plum, & nectarine pie cooking with a granola crumble top. Thanks a bunch!

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Rating 
 
5.0

GREAT CRUST!

made the pie last night and the crust came out amazing! i'm so glad it makes 2 crusts cause last night was the test pie i'm making for thanksgiving and both came out great. so i'm gonna use the 2nd crust next week :-D

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Rating 
 
5.0

Outstanding Crust

I'm approaching my third "birthday" as a vegan, and have used Crisco in the past for crusts, so veganizing them wasn't a problem. But though I am a darned good cook and pretty good baker, I've always struggled to get the crust right. My pies always taste great, but they are a pain in the patooty to work with. This pie crust is perfection! The dough is soft and malleable, and it rolls like a dream. I am in love. I made an apple pie for Thanksgiving to everyone's delight. I was ill over Christmas, so am repeating the apple pie now. Made the dough tonight and put it in the fridge to rest, will complete the rest in the morning. This is fantastic. I've never used vodka in a crust before, but it's genius. Thanks so much! I haven't tried the lattice, so can't comment on that, but I was thinking it would work great, because it is so easy to work with and doesn't break up like a lot of crusts. I used Earth Balance Soy Free and Spectrum Organic, non-hydrogenated vegetable shortening. The only thing I changed from the recipe is that Spectrum specifies to use the shortening at room temp, so I did and it worked great. Lovely. You have a new fan! Hmmm. So I'm trying to enter my Twitter name and it won't accept it as valid. ??? Anyway, it's @VeganInBloom

Owner's reply

So glad you like the crust Colette! That's interesting that Spectrum recommends room temperature shortening.

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Rating 
 
5.0

Delicious!

I'm a pie making novice but this recipe was very easy to follow and the resulting crust was superb.

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Rating 
 
5.0

Best Crust Ever

I used this recipe for the first time last week to bake fruit pies for a bake sale, and was very impressed by the result. I can't wait to try the savory version for a veggie pot pie! I was glad for the forewarning that the vodka would make the dough very soft to work with, so I did not freak out when I started to roll it out :-)

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Rating 
 
5.0

best one

made pie crust with your directions and in first attempt the pie made with filling of apple was yum and the crust was yumyum... :D I again made pumpkin pie and it was also yum...thanks again

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Rating 
 
4.0

Forgot the shortening, but still tasty

This was the first pie I've every tried to make in my 47 years, and I for some reason thought that I was supposed to use either vegan butter OR shortening instead of both, but it still turned out good. I can't imagine how much flakier the crust would've been had I used both.

I'd like to try again, but maybe with a savory pie... do you have any recipes for vegan pot pie I could use this crust with please?

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Rating 
 
1.0

This pie crust didn't work for me. It has so much fat in it that it's very hard to work with. After putting it in the fridge to firm up several times, I was able to get a lovely fluted pie crust together. But when it was prebaking, all of the sides came oozing down into the middle of the pie. Not happy.

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dough seems too wet/soft

I just made my dough, but it seemed awfully soft. I used earth balance soy free butter and Crisco. The butter was cold, but stillpretty soft. The Crisco was room temp. I triednot to overwork the dough. Will it still come out okay or should I try getting the butter super chilled and try again? It's for my first ever vegan pecan pie, and I have never made pie crust before. Please help!!!

Owner's reply

Hi Lauren86! If you used vodka the crust will be extremely soft. The vodka will all bake off. It should firm up slightly in the refrigerator during the rest periods as the shortening hardens and the flour hydrates. Good luck!

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Used this crust for apple pie and everyone loved it. It was a big hit with friends and family.

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Too much water

This is my 1st time making pie crust. I thought I followed your recipe to a T but I messed up somewhere. Do I really use 1/2 a cup of water? My dough was so gooey. Even after a night in the fridge. I was able to roll it out but it was super gooey. It's in the oven now...we'll see... Any advice?

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Great Crust

I have not made a pie from scratch by myself before. I love to cook but baking isn't something I do very often. When I do I refer to this website. This pie crust turned out great! It was enough for me to make two pies with a top and bottom. I did add a bit of orange zest to the top crust and brushed one of the pies with the leftover fruit juice from the filling which had tapioca starch in it. That pie crust turned a perfect crisp, golden color and was so good I'm going to continue to wash the tops of pies with a bit of tapioca starch as an alternative to the traditional egg wash. One other bonus about this pie crust is that you can relax with a nice Bloody Mary while the pies are in the oven ;)

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Rating 
 
5.0

Can't wait to try it!

Hi,
Could you I just omit the vodka and the crust would still be the same?
if not what would you suggest i add instead?
Thanks!

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Rating 
 
5.0

I can't make a pie crust to save my life UNTIL I ran across this one. I did it...I really did it. I am sticking to this recipe from now on. So glad I found you.
Shariee

Owner's reply

So glad the pie crust worked out so well for you shariee!

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