Steps to Make Andrew Copley Plant-Based Pie Crust

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, plant-based pie crust. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Plant-Based Pie Crust is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Plant-Based Pie Crust is something which I have loved my whole life. They are nice and they look wonderful.

Plant Based Recipes: Easy Oil Free Vegan Recipes. You have probably found a variation of crusts made with nuts and dates on dozens (hundreds?) of different blogs and sites. I'm not sure which one I saw it on first, but it was somewhere - so I send my thanks out to the food blogs of the interwebs! This Pie Crust Is Suuuuper Super Easy To Make It'll Give You A Head Start On You Your Raw Pie Making Journey, Use This Recipe To Make ANY.

To get started with this recipe, we must first prepare a few components. You can have plant-based pie crust using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Plant-Based Pie Crust:

1. Prepare 2 1/2 cups whole wheat pastry flour
2. Make ready 3/4 cup ice-cold water
3. Make ready 2 sticks Earth Balance dairy-free butter, cubed and chilled
4. Get 1 tablespoon ground flaxseed
5. Get 1 tablespoon nutritional yeast (optional)
6. Make ready 1 teaspoon sugar
7. Make ready 1 teaspoon salt
8. Take room temperature water for brushing or egg-wash if preferred
9. Make ready 1-2 deep dish 9" pie pans, buttered and floured

Let's just get right into it… First, add some Almond Flour, Tapioca Starch, Flax Egg, and Salt. Pie crust made with vegan butter is by far the flakiest, followed by shortening, then lard and coconut oil. You can substitute any of these dairy-free fats in your favorite pie crust recipe. *All plant-based milk should be plain and unsweetened for best results. Lard is a perfect ingredient to use in savory dishes.

Instructions to make Plant-Based Pie Crust:

1. Sift and thoroughly combine the dry ingredients together in a large mixing bowl. This can be done by hand with a whisk or large spoon, or in a mixer on low, if preferred.
2. Add the cold butter cubes to the flour mixture. Break down and combine using a pastry cutter or fork until the butter is pea-sized and blending with flour.
3. Add in cold water a couple of tbsp at a time (I normally end up using 6-12 tbsp depending on how many batches I am making). If you have an electronic mixer you can use the dough hook attachment for this next part. If not, your clean and floured hands will do. Work the dough, firmly pushing and folding until butter is melded completely and the dough holds together in the bowl. If it is wet and sticky, add more flour as needed. If it is too dry and crumbly, add more water as needed. Don't overmix!
4. Once the kneaded dough is able to form a cohesive and stable ball inside the bowl, cut evenly in half, and transfer bowl to the freezer to let dough rest and firm as you work on your desired filling.
5. When ready to assemble your pie, remove dough from freezer. Lightly flour a clean flat surface on your counter. Using a floured rolling pin, take 1/2 of the dough and gently yet firmly roll out and stretch the dough until it is evenly flat and can cover the size of the desired dish.
6. Carefully lay your rolled-out dough inside the crust pan, letting the excess drape over the sides. Use the tips of your fingers to firmly press the sides and bottom into the pan. Take a fork and lightly poke holes in the crust for ventilation. Pinch and twist the edges for desired crust design.
7. Pour or spoon chosen filling over the bottom crust and smooth evenly. Roll out the second half of the pie dough as you did the first. Design top crust as desired (picture shows a lattice over a fruit filling), and gently puncture or slice small lines into the top with a fork or butter knife to ventilate, if needed for full top crusts.
8. Trim excess dough hanging over sides, and pinch edges into place. Brush with room temperature water or egg wash (whisked egg + dash of milk of choice), if preferred.
9. If using a particular filling recipe, cover the edges of the crust with foil to protect it from burning, and bake as instructed!

You can substitute any of these dairy-free fats in your favorite pie crust recipe. *All plant-based milk should be plain and unsweetened for best results. Lard is a perfect ingredient to use in savory dishes. Coconut oil vodka pie crust is an easy plant-based crust for either sweet or savory pies. The vodka evaporates during baking making a super flaky crust. This plant-based pie dough is flaky and soft all at the same time and literally melts in your mouth.

So that is going to wrap this up with this exceptional food plant-based pie crust recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!