Vegan Pie Dough

Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work[ with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.]

Total Time:
1 hr 45 min
Prep:
5 min
Inactive:
1 hr 40 min

Yield:
one 9-inch double-crust pie
Level:
Easy

Ingredients
Directions

Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.

To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

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When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The dough discs can be wrapped tightly and frozen for up to 1 month.

Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond