World's Easiest Pie Crust - Vegan

"Very yummy, quick and easy ;)"
 
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photo by Brittany M. photo by Brittany M.
photo by Brittany M.
photo by Juno W. photo by Juno W.
photo by laurfunkle photo by laurfunkle
photo by Cindy S. photo by Cindy S.
photo by Cindy S. photo by Cindy S.
Ready In:
20mins
Ingredients:
5
Yields:
1 pie crust
Serves:
8
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ingredients

  • 1 12 cups flour (can be white or whole wheat or combo of both)
  • 12 teaspoon salt
  • 2 tablespoons sugar (vegan is best)
  • 12 cup oil
  • 2 tablespoons orange juice (or vegan soymilk)
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directions

  • In a large bowl place all of the dry ingredients.
  • Add Orange Juice and oil, mix with a fork
  • Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
  • Note** Vegan sugar should be used for the best texture. It taste yummy with cane sugar or table sugar as well.

Questions & Replies

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Reviews

  1. My husband loved this pie crust. I made it with Olive Oil. I made an apple pie filling with green apples and very little sugar. Tastes great.
     
  2. this was a great recipe as is, baked up nicely. i also made it using graham cracker crumbs (instead of flour) and substituted applesauce for about half of the oil which worked well. very versatile, thanks!
     
  3. This was a great crust for my nectarine pie. I used some apple sauce instead of about a third of the oil, which worked fine, and I added orange zest for extra citrus flavor. I used one making to make a closed-faced pie (I used about two-thirds the dough for the bottom and one-third for the top). I would decrease the amounts if I was making an open-faced pie.
     
  4. The simplicity and easiness of this recipe can not be beat. I cook and bake frequently but find that making dough from scratch is intimidating. Anyway, I used whole wheat pastry flour, 1/2 avocado oil and 1/2 homemade unsweetened applesauce, unsweetened almond milk and omitted the sugar because I made this for a vegetable pot pie. It came out great. Thank you B.B. Grimm!
     
  5. I used this recipe for both a vegan pot pie and a pumpkin pie, and it was fantastic for both! As per another review, I used half the amount of sugar and a dash more salt for the pot pie crust, and made it as written for the pumpkin pie except that I didn't have OJ so I used unsweetened almond milk. I also used whole wheat pastry flour. Both pies got rave reviews from both the boyfriend (who is a renowned pie hater...I didn't know it was possible to not like pie!) and a few friends we had over for dinner. In the leftovers the crust didn't turn to mush either which was awesome! Best of all, you can't beat how easy this crust is.
     
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Tweaks

  1. this was a great recipe as is, baked up nicely. i also made it using graham cracker crumbs (instead of flour) and substituted applesauce for about half of the oil which worked well. very versatile, thanks!
     
  2. I used whole wheat flour, coconut oil, skipped the sugar, added a bit of ginger, and put in almond milk instead of soy or juice.
     
  3. This was a great crust for my nectarine pie. I used some apple sauce instead of about a third of the oil, which worked fine, and I added orange zest for extra citrus flavor. I used one making to make a closed-faced pie (I used about two-thirds the dough for the bottom and one-third for the top). I would decrease the amounts if I was making an open-faced pie.
     

RECIPE SUBMITTED BY

I'm a artist living in Ohio. I enjoy cooking, dancing, making dolls, music, film and other various to dos.
 
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