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 easy to make, and perfect for both sweet and savoury pies!
90grams(approx. ¾ cup) all purpose unbleached flourOR 90 grams of almond flour
80grams(approx. ¾ cup) white whole wheat flouralso known as soft whole wheat or whole wheat pastry flour
1mediumripe avocadopeel and pit removed
¼teaspoonsea salt(increase to ½-3/4 teaspoon for savoury pies)
4tablespoonsThai Kitchen unsweetened coconut milkshake very well before opening the can! (If using the almond flour option, you may use any non dairy milk.)
1-2tablespoonswaterONLY if needed!
Optional
2tablespoonscoconut sugaror granulated sugar of choice (omit for savoury pies)
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 flour 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 ¼ 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.
Baking Directions
If you're making a pie with a no bake filling: Preheat the oven to 350 degrees F and 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, key lime, or strawberry pie.
If you're making a pie that has a long cook time: Preheat the oven to 350 degrees F (For example, a blueberry or apple pie) and blind bake the pie crust for 10-15 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.) OR for a pie with a long cook time that doesn't require a blind bake, just fill it from raw and bake according to the directions of your pie. For example, my pecan pie does not require a blind bake.
Video
Notes
***Check out the pie crust in action with the above video for our Vegan Lemon Pie***For best results, use a kitchen scale and weigh your flour. Relying on measurements is not as accurate as weight.Try not to overprocess 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.