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Worlds Easiest Pie Crust

What you need: 

1 1/2 cups flour (see note below)
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup oil
2 tablespoons nondairy milk (I use soy)

What you do: 

1. Mix dry ingredients. Add liquids and mix with a fork.
2. Pat into 9" pan with fingers.
3. If pre-baked crust is needed, bake at 425 degrees F, 10-12 minutes.
Note: You can use white flour or whole wheat pastry flour, or any combination thereof. Supermarket whole wheat flours such as Gold Medal also work pretty well. I don't recommend using stone ground vegan bread type whole wheat flour.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I've made this with regular and gluten free flour now it worked both times. This is the only pie crust I've ever made and it's so easy. For the gluten free one I substituted 1/2 cup each of rice, tapioca and buckwheat flour.

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This Pie Crust took me back to my Grandma's Apple Pie that she made in her wood burning stove. This is jewel of a recipe to have in your recipe box . 

 

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This is an easy and delicious crust recipe.  I made it yesterday using coconut oil and it was really delicious with the Amazing Pecan Pie recipe.

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Made a batch for quiche. They came out perfectly, as usual. Well played. 

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I had to make 16 pie crusts one day. This was the easiest recipe ever. I blended the soy milk and oil and sugar in a blender to get them emulsified. Everything comes together lightning quick.

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This turned out great!
I actually 1/8 the recipe because I was only making an individual half pint mason jar pie.
I think I baked it closer to 15 minutes, but that might be because the crust was thicker.
I used whole wheat flour. No salt. Coconut oil. And unsweetened almond milk.

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this pie crust was broken mess for me :(.

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This recipe saved my Thanksgiving!! I had bought two pie crusts from Whole Foods, and I found the night before that they had cracked. If I hadn't found this recipe, my Thanksgiving would have been pie-less. This was truly the easiest pie crust I've ever made, and so flaky. My family loved the buttery taste that the oil gave it. I will definitely use this recipe again, and skip the pre-made pie crusts! ;D

A trick for broken pie crusts is to let them thaw a bit and you can actually squish them back together before you bake them, but home-made is still always better :)

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This recipe saved my Thanksgiving!! I had bought two pie crusts from Whole Foods, and I found the night before that they had cracked. If I hadn't found this recipe, my Thanksgiving would have been pie-less. This was truly the easiest pie crust I've ever made, and so flaky. My family loved the buttery taste that the oil gave it. I will definitely use this recipe again, and skip the pre-made pie crusts! ;D

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This was perfect for my pumpkin pie I made (used Tofu Pumpkin Pie posted on this site). There was just enough to have a little pinched edge. It was a lovely, simple crust that I'm sure I will use again and again. Thanks for sharing!

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