This flaky vegan crust is a staple recipe in the vegan pastry kitchen. It can be used for pies, tarts and/or galettes.
Chef's notes
To make a freeform or rustic pie, or galette:
In a freeform or rustic pie or galette, the dough is not fitted into a pie pan; it is baked flat, directly on a baking sheet. It is easy to do and the resulting pie is very attractive.
Follow the directions for rolling dough to a 1/4- inch thick, 12-inch or larger round or oval shape. The rustic, ragged edges are part of the charm of these pies, but the edges can be trimmed with a sharp knife if desired. Move the prepared dough onto a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate for 45 minutes or up to 4 hours before assembling and baking the the galette.
Steps
1
Preparing the Dough
Ingredients
3/4 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1/2 tsp fine sea salt
1/4 tsp aluminum-free baking powder
1/4 cup ice-cold vegetable oil (canola, sunflower, grapeseed) or mild tasting extra virgin oil (place a jar in the freezer for 30 to 45 minutes, or until thickened)
1 tsp apple cider vinegar
2 to 4 tbsp ice water
Whisk, measure and sift the flours, salt and baking powder together into a medium mixing bowl.
Drizzle the cold oil over the flour mixture. Using a rubber spatula, toss until the oil is coated with flour. Do not break up the irregular pieces that form. These lumps are equivalent to the solid shortening used in conventional recipes and are what will help to create a flaky crust.
Stir the vinegar into the 2 tablespoons of the ice water. Drizzle the vinegar water over the flour, tossing gently. Add more water cautiously, mixing lightly without pressing on the dough, until a rough mass forms and holds together. Do not break up the lumps.
Turn the dough out onto a large piece of plastic wrap. Pull the plastic wrap up and over the dough, making an envelope but leaving enough room for the dough to expand when rolled.
Roll the enclosed dough with a rolling pin to press it together into a rough round or oval, approximately 9-inches wide and 1-inch thick.
Transfer the dough to the refrigerator and chill for 45 minutes up to 4 hours to allow the gluten to relax.
2
Rolling the Pie Dough
When ready to roll the dough, remove it from the refrigerator. Unwrap and check for any cracks. If necessary, roll the rolling pin over cracked areas to eliminate them. Use a heavy rolling pin to roll the dough from the center out. Turn the dough 45 degrees and repeat.
After one full turn, carefully release the top plastic, turn the dough over, release the paper that is now on top and repeat until the dough is thin, about 1/8- to 1/4-inch thick and 2-inches bigger than the pan.
If the dough gets soft or shrinks back during rolling, return it to the refrigerator for 15 minutes.
3
Forming the Crust
When ready to form the crust, unwrap the top of the dough. Center the pan on the dough and flip the pan over along with the dough, allowing the dough to settle into the pan. The plastic wrap, which was on the bottom, is now on the top. Gently peel the plastic off the dough.
Trim the dough, leaving an inch overhanging. Save any excess dough for patching any cracks or holes.
To crimp the dough, fold the overhang in and make a decorative edge by pressing the dough, a section at a time, between your thumb and finger. If the dough has softened and is difficult to work with, hold off crimping until just before filling the crust and again chill. Cover the surface of the dough with plastic wrap and refrigerate for at least 30 minutes before filling and baking the pie.
If making a tart, leave only 1/2-inch of overhang. Press the overhang against the inside of the pan to reinforce the sides of tart. To trim the top cleanly, press a rolling pin against the tart pan edge and roll it across the top. Remove the dough that has been cut off, and clean any dough that may be stuck to the outside of the tart pan. Cover with plastic wrap and chill at least 30 minutes before filling and baking the tart.
The dough is now ready to be used in whatever recipe you are making.
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Hi Rachel, thank you for your question. Once you make the ball of dough, you can press it into a flat disc and chill in in any plastic wrap alternative that you use. You just want it to be airtight so that the dough does not lose moisture. When rolling out your dough, you can place your ball of dough between two pieces of waxed paper to roll it out. I generally sprinkle the waxed paper with a pinch of flour if there is any sign of stickiness. Happy baking! Lauren
Hi Alexandra,
There is not a 1:1 gluten-free version of this pie dough recipe. As you learned, the answer is not 1:1 replacement wheat flours to gluten-free, and you will have to do some testing. Add extra xanthan, and more water with a a gluten-free pastry flour. Let us know how it turns out for you.
Lauren L •Hi Rachel, thank you for your question. Once you make the ball of dough, you can press it into a flat disc and chill in in any plastic wrap alternative that you use. You just want it to be airtight so that the dough does not lose moisture. When rolling out your dough, you can place your ball of dough between two pieces of waxed paper to roll it out. I generally sprinkle the waxed paper with a pinch of flour if there is any sign of stickiness. Happy baking! Lauren
Carol ann G •WOW !!! and I thought I knew how to make pie pastry ! What a valuable lesson ! What a flaky crust !
Fran C • Rouxbe Staff •Hi Alexandra, There is not a 1:1 gluten-free version of this pie dough recipe. As you learned, the answer is not 1:1 replacement wheat flours to gluten-free, and you will have to do some testing. Add extra xanthan, and more water with a a gluten-free pastry flour. Let us know how it turns out for you.