Prep Time: 1 hour 15 minutes
Cook Time: 1 hour
If you want an autumn pie with perfectly straight lattice work and a Snow-White-worthy wavy crust, then I admit, making a vegan pie crust from scratch may not be for you. However, before giving into buying the generic grocery store pie, consider this: making a homemade pie crust will be enormously more impressive to your friends, plus it's preservative free. You can make this puppy as organic as you want.
And, as messy as it can be (oh Lord, did I make a mess), it is also totally satisfying. It’s not often these days that you can create something with your own hands, something tangible and real. Yes, it is just a pie crust, but it is also connecting to a past way of life, in a modern and cruelty-free way. Besides, making your own pie, crust and all means that you can add another skill to your arsenal. And trust me, practice makes perfect.
On my journey into vegan pie crust making I chose to reconstruct Moskowitz and Romero’s Olive Oil Double Crust from their tantalizing cookbook: Vegan Pie in the Sky. I used this crust for their delicious and easy Cosmos Apple Pie.
I found this crust to nicely complement the tangy and sweet Granny Smith apple filling. It was flaky, but substantial and characteristically autumn in taste.
- Pie tin / container
- Wooden spoon / spatula
- Waxed paper
- Large and small bowls
- Measuring spoons
- 2 ½ c of all purpose flour
- ¼ tsp. of salt
- 2/3 c of olive oil. *Note: Freeze olive oil in a container for about an hour before using. It should be the consistency of frozen yogurt when ready to use.
- 4-8 tbsp. of ice water
- 1 tbsp. of apple cider vinegar
- In a large bowl evenly combine the flour and salt
- Knead the half-frozen olive oil into the flour mixture. Work quickly, until the mixture is pebbly.
- In a mug, mix together 4 tbsp of ice water and 1 tbsp of apple cider vinegar. Drizzle 2 tbsp of the vinegar and ice water mixture into the dough, using a wooden spoon or the like. Alternatively, I would try using an electric mixer next time.
- Keep adding the ice water, until the dough holds together to form a ball. Do not over knead.
- Separate the dough in two onto waxed paper.
- Using a rolling pin, create a circle of the dough, roughly the size of the 9-inch pie tin. It’s okay if the dough isn’t stretched to the width of the tin perfectly. The taste will not be affected.
- Refrigerate dough until ready to make pie.
Note: I have changed some of these instructions slightly according to my own experience making this crust. Don’t be afraid if it doesn’t look perfect. Pie is a rustic treat and should be enjoyed as such.