This basic pie crust is vegan, light and flaky — and makes enough for a one-crust pie.
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- 1/2 C buttery spread
- 1 C flour (unbleached all purpose)
- 1/2 tsp salt
- 3 Tbsp water
In a medium bowl, cut the buttery spread into the flour and salt until the mixture resembles particles the size of peas.
Sprinkle in the water, tossing with a fork until the flour mixture is moistened and the pastry can be formed into a ball.
Flatten the dough ball onto a floured pastry cloth or board; roll the pastry two inches larger than an inverted pie plate.
Transfer the rolled pie crust into the pie plate; press firmly against the bottom and sides of the plate, and flute the crust into the desired design. Fill the crust and bake according to the pie recipe instructions.
You can freeze this crust and use it another time.
© Mainly Vegan LLC