Are you afraid to make your own pie crust? Don’t be, it’s not hard, in fact, it’s actually really easy. Besides, you shouldn’t take even the tiniest bite of most store bought pie crust, especially if you’re a vegan, because many are made with lard or trans fats. Yuck!
I want you to be healthy and eat really good pie, so I’ve created a how to make flaky vegan pie crust step-by-step video tutorial for you. This is huge you guys! First, I hate seeing myself on camera, second, I had to teach myself how to edit this movie, and third, I had to talk to a camera. Do you know how hard it is to talk to something that doesn’t give you a response?
I hope this video will inspire you to make your own flaky vegan pie crust this holiday season. Trust me, you’re going to be so happy that you did.
Here are a few tips:
- Cut your refrigerated vegan butter and shortening ( I use Earth Balance brand because it’s free of trans fats) into small cubes and stick them in the freezer while you’re measuring the flour, salt, sugar, apple cider vinegar, and ice water. The colder the butter and shortening the better.
- Don’t over beat the flour, butter, and shortening. You want to see pieces of the butter and shortening, they shouldn’t melt into the dough.
- You can use a food processor but I prefer using my mixer. It just makes a flakier crust.
- For some reason my camera stopped recording when I cut the edges of the pie crust away from the pie plate. Use a sharp knife to trim away the dough that hangs over the pan.
- Whether you make a lattice crust or a solid crust on top, pinch the bottom and top crusts together all the way around the pan to seal. If you make a solid top, slice a few slits on top to allow steam to escape.
- Brush a little olive oil and sprinkle some sugar on the top of the pie for the last ten minutes of baking for a nice golden crust.
- Don’t eat all of your pie in one sitting. 😉
Look for my apple pie recipe tomorrow!
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