Vegan Pie Crust recipe
The perfect pastry crust for all those apple and pumpkin pies.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 slices
- 2 cups unbleached flour Can use a gluten free all purpose flour
- 1 cup coconut oil organic
- 1 cup fine brown sugar
- 1/2 tsp fine salt
- 1/4 cup warm water
Pre heat oven to 350 degrees Fahrenheit or 200 Degrees Celcius
Measure out 2 cups of flour and sift into a bowl.
Add the sugar and salt. See notes on sugar substitutions*
Add the solid coconut oil. Using your hands, massage the oil into the flour until it's broken into small bits. Do this by rubbing the mix between your hands as if they were cold.
Add the water and continuing rubbing the mixture until it resembles a crumbly texture.
Spray baking pan with oil and press the mix into the pan. Once evenly pressed, use a fork and poke a few holes.
Bake for 20-30 minutes until turning slightly golden then remove and cool down.
Use coconut sugar for a low GI unrefined option. Place sugar in a blender to powder it more before adding to the flour.
Icing sugar can also be used.
SAVORY version: omit the sugar from the recipe.