Vegan pie crust uses plant-based fats instead of butter and contains no animal products. Shortening or margarine should be chilled, while oil should be at room temperature. Cooling equipment and using a pastry blender can help create a flaky crust. A graham cracker crust can also be made with melted margarine or vegetable oil and crushed graham crackers.
Vegan pie crust uses plant-based shortenings, oil, or margarine for fat instead of butter. Like other foods in a vegan diet, a vegan pie crust doesn’t contain any animal products, including eggs or dairy. Vegan pie crust is prepared the same way as a standard pie crust. A flaky crust results when all of the ingredients and equipment used to make the crust are cooled. Cooks can also whip up a vegan version of a graham cracker crust.
Vegan cooks have the option of using vegetable oil, shortening, or margarine when making a vegan pie crust. If a cook decides to use shortening or margarine, it should be chilled so it doesn’t melt when worked into the dry ingredients. When making a pie crust, the shortening is cut into the flour, which forms a mixture that resembles crumbs, while the shortening coats the flour particles.
The oil should be at room temperature when making a vegan pie crust. A cook should slowly pour it into the flour, stirring the mixture with a fork as he pours. Once the fat is incorporated into the flour, water or non-dairy milk, such as soy milk, it turns the mixture into a cohesive dough. Too much water will ruin the vegan pie crust, making it too sticky.
To keep the dough from getting too hot when the crust is being made, many cooks prefer to cool all the equipment before making the crust. A pastry blender is commonly used to make pie crusts, although two butter knives or dinner forks can be substituted if a cook does not have a pastry blender. The mixing bowl should be chilled, preferably with flour, before the crust is assembled.
Before the pie crust is rolled out, it needs to cool even more. Most cooks leave pie dough in the refrigerator for several hours or overnight before rolling out and baking. To keep the dough fresh as it rolls out, some cooks use marble blocks and shelves. Marble stays cold longer than wood or metal.
Another vegan pie crust option is a graham cracker crust. A baker can mix melted margarine or room-temperature vegetable oil with crushed graham cracker crumbs and then spread the coated crumbs into a pie pan for a simple, no-bake pie crust. To be vegan, graham crackers cannot contain honey.
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