Vegan Pie Crust
Overthinking is one of the most common problems when it comes to baking pies, having the same devastating effect as putting too much makeup on a pretty girl. Often, bakers trying to doll up a basic recipe find themselves left with an overburdened crust and fruit drenched in starchy goo. Have faith in your ingredient selection, and hold back when possible. Here’s a recipe that lets each part carry its own weight, leaving your hands free to twiddle thumbs, shoot finger guns, or slap high-fives.
Recipe information
Yield
makes 8 slices
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the flour, baking powder, and salt. Add 7 tablespoons oil and the agave nectar and vanilla to the dry ingredients and stir for 20 seconds, or until the dry and wet ingredients are completely combined. Slowly add the cold water to the mixture and continue mixing for an additional 20 seconds, or until a slightly moist dough is formed.
Step 2
Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour. Dump the dough onto the plastic wrap and shape it into a 3-inch-thick disk. Wrap the dough and refrigerate for 20 minutes before using.
