Vegan Whole Wheat Pie Crust

Making the perfect vegan pie crust isn’t much different than making a non-vegan pie crust. You gingerly combine flour, salt, fat, and ice cold water into a dough. Instead of butter, you simply substitute vegan margarine and/or vegetable shortening. Here’s a basic vegan pie crust for sweet vegan pies or savory vegan tarts.
Making the perfect vegan pie crust isn’t much different than making a non-vegan pie crust. You gingerly combine flour, salt, fat, and ice cold water into a dough. Instead of butter, you simply substitute vegan margarine and/or vegetable shortening. Here’s a basic vegan pie crust for sweet vegan pies or savory vegan tarts.

Vegan Whole Wheat Pie Crust

Makes 2 pie crusts

Ingredients:

t
• 3 cups whole wheat pastry flour

t

• 3/4 teaspoon salt

t

• 3/4 cup vegan margarine, chilled, cut into little pieces

t

• 3/4 cup vegetable shortening, chilled, cut into little pieces

t

• 6 to 7 tablespoons ice cold water

Directions:

t
1. In the bowl of a food processor fitted with the blade, combine flour and salt. Pulse a few times to mix.

t

2. Add margarine and shortening and pulse until the mixture resembles coarse meal with pea-sized pieces.

t

3. Sprinkle in 6 tablespoons of water and pulse a few times to see if the dough comes together. If it doesn’t, sprinkle in a bit more water and pulse just until a dough forms.

t

4. Dump dough out on a lightly floured surface and divide in two.

t

5. Shape into two balls, careful to not overwork the dough. Flatten balls into thick disks then wrap tightly in plastic wrap.

t

6. Refrigerate for 30 minutes or up to 2 days, letting dough warm slightly before rolling out. You may also place disks in a freezer bag and freeze up to 2 months, letting dough thaw before rolling out.

More yummy vegan basics!