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
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.