While a pie crust is still a high-fat part of the dessert, plant-based butter substitutes are high in monounsaturated fats and lower in saturated fats compared to regular butter.

Now, what does all that mean? In short, monounsaturated fats are linked to benefits for heart health, controlled blood sugar, and body weight. Meanwhile, saturated fat has been shown to increase risk factors for heart disease and inflammation.

And if you’re taking care of yourself, it’s perfectly fine to indulge every now and again – so try making a vegan crust for your pies this holiday season with this easy recipe!

Starting Tips

First, we recommend using a kitchen scale to weigh out your ingredients (though it is not necessary)

Second, be sure to chill your water with ice cubes right before making the dough.

And third, use a pastry blender or a food processor to blend your ingredients.

Ingredients

Yield: 1 pie crust for a 9-inch pie pan

Vegan Pie Crust

• 2 Cups (240 grams) all-purpose or bread flour
• 1/4 tsp Salt
• 3/4 Cup (170 grams) vegan butter
• 4-6 Tbs ice, cold water

Directions

1. In a large mixing bowl, weigh out or measure your flour and salt.
2. Next, in a smaller bowl, weigh out your butter.
3. If you are using a pastry blender, add the butter to the flour/salt mix in the large bowl and blend together until the mixture becomes flaky, gradually adding the ice water. Typically you’ll only need 4 tablespoons.
4. Or if you’re using a food processor, pulse all the ingredients together until it forms a ball.
5. The dough should be fully combined, leaving no excess flour. If the dough is still flaky – that’s okay!
6. Once you’re done, transfer the dough to some plastic wrap, covering it entirely and shaping it into a ball or large disc.

Preparing for Pie

1. Transfer your plastic-covered dough to the refrigerator and allow it to chill for at least two hours before rolling out the dough.
2. When you’re ready to make a pie, roll out the dough onto a lightly floured surface using a rolling pin. When the dough is rolled out, it should be about 2 inches thicker than your pie pan.
3. Carefully transfer the rolled-out dough onto a 9-inch pie pan, shaping the edges however you desire, and cutting off any excess dough.
4. Gently mend any cracks, should they occur, by hand.
5. Use a fork to prick the dough in the pan along the bottom.
6. Chill the dough in the pan in the fridge, or place it in the freezer, until you’re ready to make a pie.

Blind Baking

1. Once you’re ready to make a pie, you can “blind bake” your pie crust before adding the filling.
2. This process ensures that the crust is thoroughly baked because some fillings can make the dough on the bottom soft and takes longer to bake than the rest of the pie.
3. To blind bake, preheat your oven to 375ºF.
4. Remove your chilled pie crust from the fridge or freezer and line the dough with parchment paper.
5. Then, add “pie weights” to the lined crust. These can be dried beans or coffee beans, about 1/2 cup or enough to keep the parchment from rising up.
6. The weights prevent your crust from puffing up too much during the blind bake.
7. Once the oven is warm, place your crust in the oven and bake for 10-15 minutes.
8. Remove the crust and add your desired fillings or toppings and bake accordingly to your recipe.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

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