Looking for a good vegan pie crust? This is my goto recipe. Not only does it bake up nice and flakey, but it’s easy to roll out and work with too!
Recipe Type: Dessert
Makes: 1 double-crust 9-inch pie
- 2 cups All-Purpose Flour
- 1 tbsp Sugar
- 1/4 tsp Salt
- 1 cup Shortening, cut into 1/4- inch cubes
- 1/4 cup Plain Non-Dairy Yogurt *
- 2 tbsp Cold Water
- 1 tbsp Cold Apple Cider Vinegar
Stir the yogurt, water, and vinegar together until thoroughly combined. Place in the refrigerator until ready to use.
Stir together the flour, sugar, and salt. Using a pastry cutter or fork, cut shortening into mixture, until it resembles corn meal and no pieces are larger than a small pea. Add the liquid mixture and mix with a fork until the dough pulls together. Do not over mix.
Divide dough in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours (up to 5 days).
* Use a mild tasting yogurt (if the yogurt tastes unpleasant to you, so will a crust made with it). If you can’t find an appropriate yogurt, my homemade tofu sour cream also works great.