Good morning everyone,
Last week I published a vegan pie crust recipe that uses coconut oil. I was not as satisfied with it as I am with my usual pie dough, made with butter, light and flaky.
This version of vegetarian pie crust is light, not quite as flaky as the one I use most often, but is easiest for newer cooks to handle and roll out. It can be cooked at high heats but does best at lower heats. This pastry dough also does well when unbaked before filling. I like it best with I want a crisper dough or when I want to make a pie without cooking the bottom crust first (a rarity but still… here it is).
Vegetarian Pie Crust – Version 1
3 1/2 cups all purpose flour or pastry flour
1 stick unsalted butter
1 cup table cream
3 tsp vinegar
1 cup of ice water
Cut the butter into the flour until well blended. Add the cream slowly to the flour and butter mixture until combined. Add the vinegar to the ice water. Add the ice water to the pie crust dough a little at a time and knead until well blended.
Cook per the instructions provided in your pie or pastry recipe.
This dough works best if it is allowed to rest for at least half an hour in the refrigerator before rolling it.
This dough can be frozen for use later. Simply bring it back up to room temperature and knead it a few times before rolling it out.
This dough will shrink a little bit and will puff up but only slightly, when cooking. Keep this in mind when forming bottom crusts for pies, quiche and similar recipes.