Vegan Perfect Pie Crust

Prep time:
Total time:
Serves: Makes 2 crusts

Ingredients

  • 2 cups (300 grams) all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon fine sea salt
  • 12 tablespoons (1½ sticks / 168 grams) very cold vegan butter, cut into 12 pieces (I love, love, love this butter)
  • 1½ teaspoon (7 ml) white or apple cider vinegar
  • 4 tablespoons (45 ml) ice cold water

Instructions

  1. Add the flour, sugar, and salt to the bowl of a food processor. Pulse once or twice to combine.
  2. Add the vegan butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  3. Add the vinegar and water. Pulse 60 to 90 seconds just until it comes together into a ball of dough. It’ll start out looking like wet sand, and comes together into a ball during the last few seconds of pulsing.
  4. Dump the dough onto a lightly floured counter. Divide the dough into 2 equal pieces, and shape into 1-inch thick, round disks. Use immediately, or wrap tightly in plastic film, and store in fridge until ready to use (up to three days).