Vegan Pie Crust – Oma’s Version

Good morning everyone,

I’m involved in 100 Challenges in 100 Days with my daughter and grandbabies.  Today was supposed to be the Cinnamon Challenge.  Have you seen this?  You take a large spoon fill it with cinnamon and try to swallow it.  Yeah, nope.  It’s a dumb ass, dangerous thing to do, especially if you are someone with compromised lungs (asthma, lupus, CP…).

The rules of our challenge say that if we refuse any challenge, we need to substitute it for another.  So meet the Make It Vegan Challenge, version Pie Crust.

I found several reasonable vegan pie crust recipe online at https://food52.com/recipes/19559-perfect-vegan-pie-crust .  I followed the process step by step (but doubled the batch because I was making a large pot pie), and it did not turn out very well.  The crust was dry, the fat was not solid enough to make a really flaky crust, there was an odd aftertaste to the crust and processing in a food processor was ineffective in achieving the right texture for the dough.

I’ve since made 4 more of these crusts, in batches.  Eventually, it produced a lighter, flakier crust that worked well.  I still prefer my vegetarian crust though – traditionally hand made with butter.

Here’s my recipe:

Vegan Pie Crust

2 cups plus 2 tablespoons pastry flour
1/2 cup coconut oil, cold plus more as needed
1/2 teaspoon salt
1 tablespoon demerara or cane sugar, ground fine
1/2 cup ice cold water, more or less

In a bowl, sift together the salt, sugar and flour.  Add the coconut oil and blend well with a pastry cutter or a fork.  Slowly add the ice cold water, combining until the mixture is crumbly but stays together when pressed.  Divide dough in half.  Roll both into flat balls.  Refrigerate or freeze if using later.  Otherwise, roll out the dough to 1/8″ thickness or less.

This is best baked on lower temperatures.  280F for 25 minutes produced the nicest, flakiest bottom crust of the 5 attempts that I made.

Until next time,
Peace and love,
Himmat

 

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