A simple oil free pie crust that's vegan, nut free and made using a mix of white and whole wheat flour for a healthier dessert option! It's incredibly easy to make, and perfect for both sweet and savoury pies!
1/4teaspoonsea salt(increase to 1/2-3/4 teaspoon for savoury pies)
4tablespoonscanned coconut milkshake very well before opening the can!
1-2tablespoonswaterONLY if needed!
Preheat your oven to 350 degrees. Then lightly grease a 9 inch pie plate or cut a circular piece of parchment paper to rest inside. Set aside.
Add all the ingredients EXCEPT water to your food processor and process until combined, without over mixing.
Lightly flour a sheet of parchment paper on your counter top, and gather the mixture from your processor with your hands to form a ball. If the mixture is very dry or crumbly add a tablespoon of water to your dough and mix it in very well, using your hands. (You shouldn't need the water if you weigh your dough using a kitchen scale.) You want a ball of dough, resembling a playdough consistency. Not too dry, and not so wet, that it's sticky.
Place the dough on your floured parchment paper and sprinkle a touch of flour on top of your ball of dough, and on your rolling pin. Then use the rolling pin to stretch the dough into a circle that is roughly 10-11 inches wide. (A little wider than your plate.) The dough should be about 1/4 inch thick and do your best to stretch it as evenly as possible.
Now, use the parchment paper to flip the dough over top your pie plate. Then gently remove the parchment paper. Use your hands to press the crust into the plate, along the bottom and edges. If you have any tears, use damp fingers to press and seal the dough back together.
Then go around the edges and use a knife to trim any excess dough.
Optional: Use your fingers to make a decorative design around the edges, if desired. (See process shots above.) It doesn't need to be perfect!
Prick the bottom of your pie crust with a fork, all over to allow steam to escape and then bake.
If you're making a pie with a no bake filling: Blind bake the pie crust for 15-20 minutes, until the edges are golden and then remove from the oven. Let cool completely before filling for a pie that doesn't require further baking. For example my lemon pie or strawberry pie.
If you're making a pie that has a long cook time: For example, a blueberry or apple pie, bake the pie crust for 10 minutes. Then remove from the oven and fill (no need to let cool first) and continue baking the recommended time for that recipe. (Typically anywhere between 40-60 minutes.)
For best results, use a kitchen scale and weigh your flour. Relying on measurements is not as accurate as weight.Try not to over process your mixture in the food processor. Pulse until combined and then transfer to a clean surface to continue by hand.Make sure to lightly flour your work surfaceand rolling pin, to prevent sticking.As you're stretching the dough, it helps to pick it up and move it around between rolling, so it doesn't get overly stuck.Do not add water, unless needed. If you use a kitchen scale, you shouldn't need any water.If you're working ahead, you may prep the dough into a ball, wrap well and refrigerate. Then remove from the fridge about 20 minutes before rolling it out.If you're making a pie with a long bake time (like apple or blueberry) cover your pie edges with a foil ring (cut a ring from aluminum foil) or a pie shield, if you have one, to prevent the edges from burning.