Vegan Short Pastry Crust
A flaky, buttery vegan pie crust made with Earth Balance instead of traditional butter. Perfect for both sweet and savory pies, this versatile pastry dough yields enough for a double-crust pie.
Ingredients
- •2½ cups all-purpose flour
- •2 tablespoons sugar
- •1 teaspoon salt
- •1 cup Earth Balance
- •¼ cup ice water
Cooking Instructions
- 1.
Lightly grease a pie pan and set aside. In a food processor, pulse the flour, sugar, and salt until combined. Add the Earth Balance and pulse for about 15 seconds (it will look like coarse meal). Slowly pour 1/4 cup water into the mixture and pulse until the dough is moist and holds together when pinched. If it's too dry, add a little more water.
5 min
- 2.
Flour a clean work surface and turn the dough out onto it. Divide into two balls, rolling one out into a 12-inch circle, starting from the center and rolling outward. Place into the pie pan and pinch together the edges of the crust around the pan. Roll out the second ball of dough into a 12-inch circle and either cut into long strips or keep as is.
15 min