Pie Crust
Here is your new go-to vegan Pie Crust, featuring leftover almond pulp. Add your favorite filling, bake and enjoy!
Serving: 1 10-inch pie crust
Ingredients
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1¼ cup flour
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1 cup almond pulp (from almond milk), pressed to remove all of the moisture
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3 tbsp sugar
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½ tsp salt
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½ cup cold vegan butter, cubed
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2 tsp apple cider vinegar
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1 tsp vanilla extract
Directions
- In a large bowl, combine flour, pressed almond pulp, sugar, and salt. Whisk together.
- Add cold cubed vegan butter, apple cider vinegar, and vanilla extract to the bowl. Using a pastry cutter, gently incorporate the butter into the flour. Do not over-mix the dough; this leads to gummy crust instead of flaky crust. Visible pea-sized bits of butter are normal and expected. Gently pat the dough into a ball. Chill for 30 minutes in the refrigerator.
- Preheat the oven to 375 degrees F. Grease a 10-inch pie pan or use a non-stick pie pan.
- Transfer the dough to a floured surface. Gently roll the dough into a 12-inch circle using a rolling pin. Again, visible specks of butter are normal and expected.
- Gently transfer the dough to the pie pan. Press it into the dish and up the sides. Crimp the edges to decorate.
- Add a pie filling of choice, then bake for 30-40 minutes. Alternatively, pierce the bottom/sides of the crust with a fork and add pie crust weights. Bake for 30-40 minutes, then cool.
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