This Vegan Pie Crust recipe is really the base of all my pies, whether savory or sweet. I shared it on the blog a long time ago, it must have been one of the first ones and I’ve been wanting to redo the pictures for a while. Now it’s done and it allows me to share it with you again, especially since with the arrival of fall, the pie season will be in full swing ;-). I even took the time to make a little video (amateur!!!) that I put after the recipe….
So if you’re in a hurry and want to make a quick and easy pastry, this butter-free dough is ideal, testing it is approving it! I use it as a shortcrust pastry in almost all my pies, whether savory or sweet….
Shortcrust pastries with butter are always a real treat, but personally, I like to make them with oil because vegetable fats are always less heavy than animal fats.
So I propose this little variant of pie dough without butter which will surely be more digestible and, so easy and quick to make….
I use this pastry for my sweet and savory pies. It is neutral and goes everywhere, you will find it very often on this blog, in many recipes, in fact, in almost all my pies, even quiches….
I love it because it’s very crispy and it’s also great because there’s no egg in it and since I’m intolerant, it allows me to slip the egg I tolerate that might have been in the dough, into the filling.
Feel free to indulge yourself by using different types of flours, using flavored oils (olive, hazelnut, etc.) or adding seeds, herbs or spices…
Vegan Pie Crust
What ingredients do you need to make this ultra-simple butter-free pie crust recipe?
- flour
- oil
- water
- salt
Vegan Pie Crust {Easy Recipe}
Ingredients
- 250 g flour
- 8 cl oil
- 8 cl slightly warm water
- & pinch of salt
Instructions
- In a bowl, pour the flour, oil, water and a pinch of salt.
- Knead quickly until you get a homogeneous ball of dough. Be careful to knead as little as possible so that the dough is not too hard and keeps its crispness, a pie dough cannot be kneaded.If the dough is too sticky, add a little flour, if it is too dry, add a little oil and/or water.
- Lightly flour your work surface, spread it out and place it in the pie pan.
- All that's left to do is arrange your filling and bake it (usually 50 minutes at 180°C)…
Notes
If you make my soup recipe and if you like it, don’t hesitate to tag me on Instagram or on Facebook so that I can see the result and share it in turn…
Using warm water will help soften your pie dough and make it easier to work with.
All you have to do is try this butter-free pie crust in your next recipe to be convinced! You’ll be sure to tell me about it, especially since pie season is in full swing between summer and fall… Go ahead, and remember to work it as quickly as possible, no kneading!
You can also precook it depending on the ingredients you want to put in it…
What are the most frequently asked questions about this shortcrust pastry recipe?
What flours can be used to make this pie crust?
You can use all your favorite flours and even mix them together. Of course, they must contain gluten to bind together.
What oil can be used to make this pie crust?
As for the flour, you can use any type of oil: rapeseed, olive, sunflower, hazelnut, etc. Adapt according to your taste to give it the desired flavor depending on whether you cook it as a savory or sweet pie.
Can I add other ingredients to the dough?
I really encourage you to customize it with your filling. For example, you can add dried herbs, spices, Nigel or sesame seeds, etc.
Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
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