Vegan Pie Crust

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["BRYANNA'S LOW-FAT WHOLEWHEAT OIL PASTRY", "This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter. Pure (rather than extra-virgin) olive oil makes an excellent baking fat.", "Note: It is important to use half pastry flour.", "One 9 or 10"" crust:", "1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour", "OR", "1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour", "3/8 tsp. each baking powder, sugar and salt", "3 T. soy or nut milk mixed with 1/2 tsp. lemon juice", "3 T. oil", "Two 9 or 10"" crusts:", "7/8 c. white cake or pastry flour plus 1 c. wholewheat flour", "OR", "7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour", "3/4 tsp. each baking powder, sugar and salt", "6 T. soy or nut milk mixed with 1 tsp. lemon juice", "6 T. oil"].

Yes, Vegan Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.