This is a quick and simple eggless pie crust recipe. It turns out very flaky and delicious. Works perfect for Tomato Galettes or Apple Pies.
An Eggless Pie Crust recipe is very hard to find, but once you find it, you never go back to other recipes. It surprises people to see that you can make great pie crusts without eggs.
This pie crust comes out flaky and delicious. Instead of shortening, I use whipping cream. Shortening makes pie crust very heavy, but, whipping cream is slightly less fattening.
I used this pie crust recipe to make a tomato galette and the recipe turned out so amazingly delicious.
Next, I think I am going to make some good old-fashioned Apple Pie with this recipe. I am inviting all of you to come over to my place for a well-rounded vegetarian Thanksgiving Dinner!
Now, I just have to make sure I have enough silverware to go around.
Maybe for Christmas dinner, I am thinking of a Raspberry or a Blackberry pie. I have never made either, so, it should be a fun challenge.
The butter in this eggless pie crust recipe is the tricky part. I had to make sure I don’t melt it too quickly. The ice cold water is perfect for this reason.
Also, salted butter worked better because I didn’t have to add any more salt to the eggless pie crust.
Any eggless pie crust is incomplete without vinegar. Lately, I am obsessed with Apple Cider Vinegar. It has been a substitute for all recipes that call for lemon. Apple Vinegar has so many healing properties, so, I am incorporating it in all my recipes.
If you can find the unfiltered and raw Apple Cider Vinegar with “Mother‘ in it, use that. It has more enzymes and has far more useful properties than the regular vinegar.
The hardest part of this recipe turned out to be the rolling of the crust. Some of the pie crust was thick in some places and thin in the edges. Guess I need to take a class in rolling pies crusts 101!
What kind of pie recipe are you making for this Thanksgiving?
How To Make Eggless Pie Crust
Eggless Pie Crust
- Add the vinegar to the ice water and stir well
- Sift the flour in a large bowl
- Cut the butter into pieces into the sifted flour
- Using a hand blender, whisk the coconut milk for about 4 minutes
- Slowly, Add the whipped coconut milk or shortening to the flour
- With the other hand, mix the flour as you pour the coconut milk
- Add the water mixture slowly while kneading with the other hand
- Once all the water has been added, knead the dough well until it has softened
- Make 2 balls with this dough
- Roll out the dough into a medium size circular shape
- Place over a pie pan and shape it
- Use a small spice bottle to level the pie bottom