Flaky Vegan Pie Crust

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4.2 (13)
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4 reviews with 4 stars

13 reviews

 
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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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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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(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 
 
4.0

dough was dry, but end result good

I used Earth Balance buttery sticks and Spectrum shortening, both of which I cut up and put in the freezer for a little while before cutting into the flour in my food processor. I mixed the liquid in by hand, as written.

My dough was super dry and crumbly, very hard to get to come together, even after adding an additional tablespoon or two of water. I managed to press the dough into two crumbly discs and hoped it would hydrate while chilling in the refrigerator, but it was still dry and hard to work with a few hours later. I had to knead it a couple times to get it to come together, but I did eventually manage to get it to roll out.

Still, the finished pie was fantastic. My non-vegan hubby raved it was the best he'd ever had (which is saying something, as the man loves pie), and specifically complimented the crust as buttery, tender, flaky. The rave was worth the effort, I will definitely try again.

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