Simple Vegan Pie Crust

24 May

I recently discovered this pie crust, and I immediately added it to my crust repertoire.  Seriously, yum.

It’s super simple, quick, healthy and delicious… what more could you want? I can imagine using this crust for a variety of pies – chocolate, apple, pecan, pumpkin…. mmmmmm…. I can’t wait till pumpkin pie season rolls around again… but who am I kidding, pumpkin pie is an ANY season pie! I bet you’re wondering what type of pie I used this crust for? Well, I haven’t posted that post yet… but I will :) I will say this – it included chocolate!

This crust does have an underlying coconut taste/aroma, since it uses coconut oil.. so if you aren’t a fan of coconut or don’t want that flavor, I don’t recommend you use this recipe.  But I can’t really think of a pie that wouldn’t go with this crust (unless it’s a savory pie…).  The coco powder is optional, and I’ll leave that decision up to you, since it’ll probably depend on what pie you’re making if you add it or not.  Obviously, your crust will be a little lighter in color than what’s pictured here if you don’t include the coco.

I imagine it would work just fine with a gluten free flour… if you try it, please report back!

I can’t wait to use this crust for more pies! :D

 

Ingredients:

makes one 9″ pie crust

  • 1 cup white whole wheat flour
  • ¼ cup coconut oil (in solid state)
  • 2 tbsp cocoa powder (optional)
  • 3 tbsp brown sugar
  • 5-6 tbsp cold water

Process:

  1. Preheat the oven to 325 F.
  2. Mix the flour, cocoa powder, and sugar together.  Add the coconut oil and slowly combine with your fingers. (NOTE: make sure the coconut oil is in it’s solid state, the consistency of butter… place in refrigerator before adding to the flour mixture if it’s too soft).
  3. Keep mixing with your hands until it becomes a little crumbly and thoroughly combined. Then add the cold water one tbsp at a time, until it turns into dough.
  4. Place the ball of dough in the refrigerator for 20-30 mins.
  5. Remove from refrigerator and using a rolling pin, roll it into ¼ inch thickness (you might have to repair cracks as you go, just smash them together and keep rolling). Place in pie tin/plate and use your hands to even the crust out and shape the edges how you want.
  6. Use a fork to poke holes in the crust (see picture).  Bake the crust for 8-10 minutes. Let it cool completely before adding whatever your ingredients might be. :)

 

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