Tag Archives: pie

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



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


  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. :)



Easy as pie!

29 Jul

I think this pie would be amazing using Alex’s Ultimate Crust, but I’m also grateful to have an easy traditional pie crust under my belt. Mom came across some tart cherries – they’re anti-inflammatory! – and asked me to give cherry pie a go. Super easy, very beautiful, and REALLY tasty! ~ Paula

Pastry for a double-crust pie

The key to making a flaky delicious pie crust is to keep it as cool as possible. If you really want to prepare ahead, I suggest chilling the dry ingredients for at least 40 minutes. Cut the butter into large cubes, then let it chill in the refrigerator as well. Once the crust is in the pie plate, cover it with plastic wrap and let it chill overnight even! (I used a 9″ pie pan.)


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 6-7 tablespoons cold water


  1. Combine dry ingredients in food processor and pulse a few times to combine
  2. Add the butter and 6 T cold water, and pulse until the mixture looks coarse, like large grains of sand
  3. Pinch a little between your fingers – it should come together. If not, add the last tablespoon of water and pulse a few more times
  4. Divide the mixture into two plastic bags, and using your palms and finger work it into disks within the bags
  5. Let the disks of dough chill for at least 20 min
  6. Roll the first disk out, on a floured surface, into a circle, roughly 12″ across. It helps to roll it out between two pieces of lightly floured plastic wrap
  7. The easiest way to transfer the dough to a pan, I’ve found, is to fold it in half, then into quarters (it makes a little V), then to unfold the dough in the pan
  8. Trim off any overhanging dough so that the crust is even with the edge of the pan
  9. Cover the pie crust, and let it chill

The Filling


  • 3/4 cup + 2 tablespoons sugar
  • 2 1/2 tablespoons cornstarch
  • a pinch of salt
  • 3 1/2 cups fresh tart cherries, pitted with the juices reserved
  • 1/4 teaspoon almond extract


  1. Preheat the oven to 425, with a rack on the lowest level possible
  2. Combine the dry ingredients, stir in cherries, any juice, and almond extract, and let rest for at least 10 minutes
  3. This is a good time to roll out the second dough disk into an 8″ x 10.5″ rectangle
  4. Cut 9-10 3/4″ strips for the lattice crust
  5. When the cherry mixture has rested, pour it into the shell and weave the lattice across the top, pressing the strip ends lightly into the crust in the pan
  6. *There are lots of ways to finish the edge of the crust – I pressed a fork into mine for a bit of texture
  7. If you want, brush the lattice and edges of the crust with a lightly beaten egg white, and dust with sugar (I love to use turbinado or demerara)
  8. Bake for 40-50 minutes, covering the edges with a foil ring after 15 min to keep from over-browning, until the filling bubbles thickly and the center is slightly puffed
  9. *If the lattice starts to brown too much, cover the pie with foil with a vent hole in the center!

Spiced Plum Pie

27 Jul

A pie couldn’t be made much simpler, or more delicious (in my opinion). Throw this together for your next gathering! I love it with plums, but apples, pears, or other seasonal ingredients (that can take to being lightly spiced) would also be lovely in this recipe. If you want to make it vegan, just use a vegan crust!     — Alex


  • pie crust (I recommended to use the “Ultimate Crust” recipe on this blog, or a vegan crust if you want it vegan, but any other crust will be fine)


  • about 10 medium/large plums
  • 1/3 cup agave nectar, honey, or real maple syrup
  • 2 tablespoons cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cloves


  1. make the pie crust as directed on the “Ultimate Crust” recipe, set aside
  2. heat the oven to 300 F
  3. cut the plums into thin slices (about 1/4″ thick at the rind or less)
  4. put the sliced plums in a bowl, add the other ingredients, and toss together until all the plums are evenly coated with the spices.
  5. spoon the plum mixture into the pie crust, press down firmly as you fill it so it becomes as tightly packed as possible.
  6. place in the oven and bake for about 30 minutes, or until it looks well set (it won’t really brown much unless it’s burning, since it’s fruit).
  7. Enjoy!

yields one 9″ pie