Easy Vegan Spelt Pie Crust Recipes

Steps:

• In a medium bowl, whisk the flour and salt to combine. Add the cold, cubed shortening and toss with your hands to evenly coat each piece in flour.
• Use a pastry cutter or your hands to cut the butter into the flour until the pieces are the size of peas. If the shortening feels sticky at any point, refrigerate for 10 minutes before proceeding (see Tip 2).
• Make a well in the center of the flour mixture. Add 2 tablespoons ice water and gently toss with the flour to combine. (Gentle tossing encourages moisture incorporation without allowing for too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. Once it comes together, fold it over itself a few times to make sure it's fully combined. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator before using.)
• When ready to roll out the dough, lightly flour the dough, and roll it out between two sheets of parchment paper to your desired size. (The crumbly shortening has a tendency to stick to a counter or work surface and parchment helps.) Continue to flour the dough as needed while you work. To do this, peel the top parchment back, sprinkle the surface of the dough with flour, then place the parchment back down. Holding the two pieces of parchment together, flip dough so that the side that was the bottom is now on top. Peel back this piece of parchment, and flour the surface of the dough as needed. Replace the parchment and continue to roll.
• Transfer the prepared pie dough to a pie plate, trim away excess dough, and crimp as desired. The pie is now ready to be par-baked, blind-baked or filled and baked as directed.

Steps:

• In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
• Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
• Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
• Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
• Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
• Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
• Bake according to the type of pie you are making.
• Enjoy!

Steps:

• 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.

Steps:

• Sift together flour and salt.
• Cut in butter and shortening with pastry knife until pieces are size of small peas.
• Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
• For 2 pie crusts, cut ball in half - one for each pie crust.
• On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
• Transfer to pie tin or this dough also may be filled with meats/or fruit.

Steps:

• In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. Dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.