Vegan Pie Crust

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Just in time for Thanksgiving, we bring you vegan pie crust with all the flaky goodness a pie crust deserves and all the health benefits you deserve!

As the holiday time rolls around, pies are coming out in full force! We are blessed to have local and in season fruit which fills our pies with delicious flavors and textures and fills the kitchen with magnificent aromas. The great thing about autumn is that we can use the fruit interchangeably in different desserts and pies. When it comes to pie, the key is always the crust. As you take your first bite, you slice through a flakey and rich crust that leaves your stomach smiling. The only downfall with pies, especially commercially baked ones is that they are filled with preservatives, chemicals and a huge amount of sugar and unhealthy fat.

Most of the commercial pies we buy are loaded with hydrogenated oils and fats due to the need to preserve shelf life. Sadly, these ingredients are what lead to chronic health issues and obesity. After much research both in the kitchen and in the books, I decided to use palm shortening. Unlike its unhealthy counterpart, palm shortening is not hydrogenated. It contains absolutely no trans-fat and has a very high melting point. Making it great for baking, frying, or everyday use. Coconut oil is one of those incredible super foods that has taken the world by storm. It’s tropical counterpart, palm oil, seems to have been overshadowed. Palm oil is packed with nutrients, vitamins, and healthy fats to keep you strong and healthy. Just make sure to buy organic or cold pressed as some palm oils are manufactured differently than others.

Just pop into your local health food store, and there will be one waiting on the shelf for you. You can double up the batch of crust and save it in the fridge. It will last up to four days once it’s sealed. All you need to do is fill your pie with whatever filling you desire, and you have the perfect gluten-free and vegan pie crust.

Vegan Pie Crust

Ingredients

  • 1 ¾ cups almond meal
  • 1 cup rice flour
  • ¾ cup tapioca flour
  • 1 tablespoon coconut or demerara sugar
  • 2 teaspoons xanthan gum
  • ½ teaspoon Himalayan sea salt
  • ½ cup palm shortening
  • 5 tablespoons cold almond milk
Total Time

Prep Time

10 min

DIRECTIONS

1.) Place all ingredients, excluding the shortening and almond milk, in a large bowl. Mix well until all ingredients are combined

2.) Using a pastry cutter or by hand, add shortening and almond milk. The mixture should look like fine crumbs after incorporating

3.) Transfer dough to a work surface which has been floured. Roll the dough out into two mounds. Gently work the dough, rolling it out horizontal and diagonal. You want the dough to be around 6 inches in diameter. Wrap the dough in plastic wrap and place in the fridge to set

4.) Remove dough from fridge. Give it 30 minutes to warm to room temperature. Roll and fill with the desired filling of choice

Vegan Pie Crust

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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