Easy as Pie Crust

Pie Crusts – Veganized!

by in Featured Articles, Gluten Free, Recipes

Easy as Pie Crust

Easy as Pie Crust


Pie Crusts are one of the easiest recipes to make vegan. Often times the recipe is naturally vegan when it calls for vegetable oil rather than butter, shortening or margarine. A basic pie crust usually calls for flour(s), ice water or milk, a little salt and a fat. Cold water or milk is usually used since it helps the crust have a flaky texture.

Here are a few pie crust recipes and how you would veganize them.

Flaky Whole Wheat Pie Crust
Instead of butter, use vegetable shortening or non-dairy margarine. Earth balance makes a great non-hydrogenated margarine that is even available soy-free. Spectrum makes a non-hydrogenated vegetable shortening that would be good to use as well.

Wheat Pie Crust with Egg
There are a few options to replace the egg in this recipe which is mostly used as a binder. You could use our Vegetarian Egg Replacer, Flaxseed Meal or even just cornstarch. For any of these options, to make one egg just combine 1 Tb of the product with 3 Tb of water and mix. Add this to the recipe as you would the egg.

Buttermilk Pie Crust
This recipe calls for both butter and shortening. You can use the vegan options I mentioned before. Using just one form of solid fat will work, but the results will not be quite as light and fluffy. For the buttermilk, measure out soymilk instead (or another milk alternative) and mix in 1 tsp of lemon juice and let stand a few minutes.

Easy as Pie Crust (Gluten Free)
Anytime a recipe calls for milk, a milk alternative can be used. Soymilk tends to perform the best, but almond milk, rice milk, oat milk, hazelnut milk, coconut milk and hemp milk are all available as well. Make sure to use a non-dairy margarine for making this recipe as well.

Almond Oat Pie Crust
This gluten free recipe is naturally vegan, so just make as directed and enjoy!

If you have any further questions about veganizing a pie crust, please let us know. Happy baking!

Writing By Chelsea Lincoln

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