Vegan Pie Dough Food

EASY VEGAN PIE CRUST

Steps:

• In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
• Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
• After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).
• Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
• Preheat the oven to 400°F (200°C).
• Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).
• Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.
• Let the baked crust cool completely before adding the filling. Enjoy!

VEGAN PIE CRUST

Steps:

• In a food processor, pulse together the flour, baking powder, sugar, and salt.
• Pulse in the chunks of vegan butter until it forms a sandy texture. (This usually takes me 7-10 pulses.)
• Pulse in water, adding more as needed until it can form into a ball. To prevent it from being too sticky, add in a tablespoon of water at a time. If still dry and crumbly, add a bit more ice water.
• Split the dough into two halves, roll each into a ball, and press into discs.
• Wrap in plastic wrap or parchment paper.
• Chill in the fridge for 30 minutes. You can leave it in the fridge for up to 3 days. Or freeze for up to 3 months.
• Sprinkle flour on the surface you'll be rolling the dough on. Then, sprinkle some on top of the dough as well so the rolling pin doesn't stick. Roll the dough out between two pieces of wax paper to make things easier!
• Roll out to fit the size of your pie dish. Place in the pie dish, then cut off the excess crust and crimp the edges.
• Bake per your pie recipe instructions.

VEGAN PIE DOUGH

Steps:

• Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
• To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

VEGAN PIE CRUST

Steps:

• In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.
• Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).
• Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it's fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)
• When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.
• Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.

VEGAN PIE AND PASTRY DOUGH

Steps:

• Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer-the liquid needs to be ice cold before it is added to the dough.
• Put the flour in a large bowl and dump the coconut oil into the flour. Toss to coat the pieces of fat in the flour. Working quickly, use your thumbs and index fingers to squeeze each chunk of fat into a thin sheet, between ⅛- and ¼-inch (3- and 6-mm) thick. Shake the contents of the bowl to ensure the sheets are well-coated in flour.
• Sprinkle the ice-cold sugar-salt solution over the fat and flour. Use your fingers to lightly toss the contents of the bowl around to disperse the liquid.
• Squeeze the shaggy mess with your fists, repeatedly and quickly, until the chunks get bigger and more cohesive.
• At first it will be crumbly and seem as if it won't come together, but with continued compression, you can begin to make two mounds of dough of roughly equal size. Flatten your mounds into 1-inch- (2.5-cm-) thick disks.
• If your kitchen is warm and the dough feels soft, you may want to chill your dough for 15 to 20 minutes before rolling. Alternatively, if it feels chilly and stiff, leave it to rest at room temperature for around 20 minutes before rolling.
• Prepare a clean, dry, nonporous surface by sprinkling it with the extra flour.
• Place a disk of dough on top of the floured surface and sprinkle it with a little more flour. Place your rolling pin in the center of the dough and roll away from yourself with firm, even pressure, but not enough force to squish the dough. As you approach the edge of the dough, use a little less pressure so that it doesn't become too thin on the edges.
• Rotate the dough about 45 degrees. Place the rolling pin at the center of the disk and roll away from yourself once again.
• Continue to rotate and roll, adding more flour as needed to prevent the dough from sticking to the surface and/or the rolling pin, until you've rolled the dough to approximately ⅛ inch (3 mm) thick. If the dough starts to split on the edges, you can gently press it back together before continuing to roll it out. The finished sheet of dough should be roughly 12 inches (30.5 cm) in diameter.
• Transfer the sheet of dough into a pie pan, centering it so that you have at least 1 inch (2.5 cm) of extra dough all the way around the edges of the pan. While transferring, support the dough with your fingers spread out, in order to distribute the weight and prevent breakage. Alternatively, put your hand and wrist under the silicone mat along the center line of the dough circle and pick it up, letting one half of the circle hang on one side of your hand, and the other half of the dough circle hang on the other side. Lay one half of the dough along the center line of the pie pan, then fold the other half over so the silicone mat is lying over the top, then remove the mat.
• Once the sheet of dough is in the pan, ease it into the corner where the base of the pan meets the sides. In order to do this without stretching or breaking the dough, lift the edge of the dough with one hand to allow it to fall into place while gently pressing it into the corner with the other.
• If not crimping or adding a top crust, trim the crust by running a knife all the way around the outer edge of the pan.