#veganpiecrust

[garden-of-vegan]

Flaky Vegan Pie Crust - ilovevegan.com

[dorksofwarcraft]

This vegan gluten-free pie crust is soft and flaky, and it works well with any pie filling. It is easy to make and makes a tasty crust that everyone can enjoy. It is made with a mix of gluten-free flours and coconut oil.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/4 cup coconut oil, solidified. 3-4 tablespoons ice-cold water. 1 tablespoon maple syrup. 1/4 teaspoon salt.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine gluten-free all-purpose flour, almond flour, and salt. Add solidified coconut oil and maple syrup to the flour mixture. Use a pastry cutter or fork to mix until crumbly texture forms. Slowly add ice-cold water, 1 tablespoon at a time, while stirring, until the dough comes together. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out the dough between two sheets of parchment paper to fit your pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough from the edges and crimp as desired. Prick the bottom of the crust with a fork to prevent air bubbles. Bake in the preheated oven for 12-15 minutes, or until lightly golden brown. Allow the crust to cool completely before filling.

Prep Time: 45 minutes

Cook Time: 15 minutes

Multidisciplinary Conference On Science And Technology

[needsupply]

Indulge in this delightful Vegan Banana Pie Cup, filled with creamy banana-coconut goodness encased in a flaky vegan pie crust. It's a perfect treat for any occasion, and it's simple to make!

Ingredients: 1 cup mashed bananas. 1 cup coconut cream. 1/4 cup maple syrup. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 pre-made vegan pie crust. Sliced bananas and coconut flakes for garnish.

Instructions: Start by heating the oven to 350F 175C. Mash the bananas and mix them with the coconut cream, maple syrup, cornstarch, vanilla extract, cinnamon, and salt in a saucepan. Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thicker. Put the banana mix into the vegan pie crust that has already been made. After the oven is hot, bake for 25 to 30 minutes, or until the crust is golden brown. Take it out of the oven and let it cool all the way down. Before serving, top with coconut flakes and sliced bananas.

Prep Time: 15 minutes

Cook Time: 30 minutes

One Song Productions

[namelymarly]

Make the best pies ever with this easy vegan Oreo crust recipe. It's a dairy-free crust that's ready in minutes and a real crowd favorite! Better yet? It's made with only 2 ingredients! Get the recipe: https://bit.ly/3mSboMN

[herebevegans]

MOM’S SWEET POTATO PIE

We veganized Emily’s mom’s sweet potato pie recipe for last Thanksgiving, but it’s too good to have only once a year. This pie rides a fine line between dinner and dessert, but leans towards dinner. Buttery crust, sweet but not too sweet filling, and a refreshing pop of lemon. 

Mom’s sweet potato pie

1 pie crust (recipe below)

3 medium sweet potatoes

1 lemon, zest and juice

4 Tbsp melted vegan butter

3 Tbsp cashew cream (alt milk blended with cashews until thick and smooth)

2 1/4 tsp baking powder

1/3 c maple syrup

1/4 c Just Egg

1/4 tsp cinnamon

1/4 tsp nutmeg

Preheat the oven to 415. Grab a fork and poke some holes in your sweet potatoes, then wrap each one up in tin foil. Place them on a baking sheet. Roast the sweet potatoes for 1 to 2 hours, until they are soft and cooked all the way though.

In the meantime, you can get going on the dough since it needs to be refrigerated for an hour. 

pie crust

1 1/4 c flour

1/4 tsp  salt

10 Tbsp cold vegan butter

3 Tbsp alt milk

We make this dough in the Cuisinart. Mix the dry. Add the butter and pulse until pea-sized chunks remain. Slowly add the milk until it all comes together. Grab it all up in a ball and wrap it in plastic wrap. Refrigerate for 1 hour minimum.

When the sweet potatoes are ready, remove the skins. If you have a dog who gets food treats sometimes, these are fantastic.

We puree everything in the Cuisinart. The skinned sweet potatoes and all the other ingredients go in together and get blended until they are very smooth.

After your pie dough has chilled, roll it out and place it in your pie dish. If it doesn’t roll out well, you can just press it into the dish since it’s so buttery. Then pour in all the filling. Bake at 350 for 55 minutes. Serve hot or cold, it’s good both ways.

[nutriplanet]

Gluten-Free Vegan Shortcrust Pastry (shortbread). NO oil, vegan butter or margarine! Only 4 ingredients, one bowl and less than 10 minutes of your time. GET RECIPE http://bit.ly/shortcrust-pastry-vegan-gluten-free and WATCH VIDEO https://youtu.be/ysgK8LyoVCs 

[shandramadsen-blog]

Looking for a healthier twist to your traditional pie crust recipe? Ellen from #mynovavita is sharing a recipe for Vegan Pie Crust. Get the recipe in our blog #dealstomealsblog #dtmblog #veganpiecrust #vegan #healthy #thanksgiving

[justrunningforfood-blog]