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Eggless Pie Crust
Rini
Simple Eggless Pie Crust
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
3
Pie Crusts
Calories
530
kcal
Ingredients
1x
2x
3x
2 1/2
cups
All purpose flour
(or 2 cups of Pastry flour)
1
sticke
vegan butter
1
cup
Coconut Milk
(if you prefer shortening, use 1 cup of it)
3
tsp
apple cider vinegar
1
cup
ice water
Instructions
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
Video
Nutrition
Serving:
3
g
Calories:
530
kcal
Carbohydrates:
81
g
Protein:
12
g
Fat:
17
g
Saturated Fat:
14
g
Sodium:
18
mg
Potassium:
277
mg
Fiber:
2
g
Vitamin C:
0.7
mg
Calcium:
29
mg
Iron:
7.3
mg
Keyword
eggless pie crust, how to make vegan pie crust, quick pie crust
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