Vegan Pie Crust Tutorial and Tips

Vegan Pie Crust Tutorial and Tips

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Say, "Vegan pie crusts" and people really flip out. In reality, pie crusts, even vegan pie crusts, aren't that hard to make.  Kneading is a useful skill if you bake, but kneading is not useful when making pie crusts. The more you mess with your pie dough, the tougher your dough will become. Patting dough down with your hands is okay. Even folding dough over and re-rolling as I show in my pop tart recipe is okay if your goal is a layered crust, but do not touch your dough more than necessary and never ever full on knead it. Flavor is the main difference, but there are some other pros and cons to consider. For example, if making a chocolate or pumpkin pie, I'd use a shortening crust because pumpkin and chocolate are pretty rich on their own. Butter is a wee bit harder to work with because it melts down some as soon as you touch it. Having baked with both real butter and vegan butter, I'd say the vegan butter is WAY easier to work with than real butter, so that's a vegan pie crust pro. Shortening crusts lack that golden color, which is good for some pies, but not others. Lately I've been using a basic organic whole wheat pastry flour for pretty much all my baking needs and it works great for pie crusts. I've made decent pie crusts with both types. Placing foil on your pie crust edge for the first or second half of the cooking process is an easy fix. It's much easier though and less wasteful to use a dedicate reusable pie crust shield. If you want to add some color, brush on a bit of melted vegan butter before baking.  For a pretty sparkle simple sprinkle on some organic sugar (with or without milk or butter).

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