Flaky Vegan Pie Crust

MattieMattie  
 
4.2 (13)
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21 reviews with 5 stars

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21 results - showing 1 - 21  
 
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5.0

Yum

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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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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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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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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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5.0

Oh, man

This is a rocket science to me!

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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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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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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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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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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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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

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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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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Rating 
 
5.0

Super flaky, really tasty

Thank you for the recipe. I was amazed at how tender and flaky the crust came out! You could use this instead of puff pastry. I made 'chicken' pot pie and it turned out awesome! [email protected] 400F, high altitude 5000'. My food processor mixed the dough in under a minute. Pulse all dry ingredients then pulse in butter...slowly add the water vodka mix. It should roll into a ball.

Being a canary in a coal mine, I do not consume much oil/butter. In the future I'll reduce the butter/shortening until reaching the minimal amount to still make the recipe work. I realize this would sacrafice some flaky-ness...

Owner's reply

So glad the crust worked out for you Tae! Thanks for the food processor tips. I'm going to update the instructions to give that option soon. It's worth looking into how low you can go with the fat in this recipe. I'm sure you could reduce it to some extent and it would still be "good enough".

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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

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

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

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

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

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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