Are you ready to elevate your vegan baking game? Look no further than the VTS VLF Vegan Pastry Crust! This simple yet delightful recipe is your secret weapon for creating flaky, delicious crusts that will impress even the most discerning palates. With just a handful of ingredients and a little bit of love, you can whip up a crust that’s perfect for pies, tarts, and quiches. Whether you’re hosting a dinner party or simply craving a slice of your favorite dessert, this vegan pastry crust is sure to become a staple in your kitchen. Dive in and discover how easy it is to create a mouthwatering crust that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 1 crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil
- 1/4 cup cold water
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 1 1/2 cups of all-purpose flour, 1/2 cup of coconut oil, 1/4 cup of cold water, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Make sure your coconut oil is solid but not hard; if it's too soft, place it in the refrigerator for a few minutes.
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Whisk these dry ingredients together until they are well mixed, ensuring there are no lumps.
- Add the solid coconut oil to the bowl. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs. This process helps create a flaky texture for your pastry crust.
- Once the mixture is crumbly, gradually add the cold water, one tablespoon at a time. Mix gently with a fork or your hands until the dough starts to come together. Be careful not to overmix; you want to maintain a tender crust.
- When the dough has formed, shape it into a disk and wrap it in plastic wrap. Refrigerate the dough for at least 20 minutes. This chilling step helps the crust to firm up and makes it easier to roll out.
- After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle that is about 1/8 inch thick. Make sure to keep the surface and the rolling pin lightly floured to prevent sticking.
- Carefully transfer the rolled-out dough to a 9-inch pie pan. You can do this by rolling the dough around the rolling pin and then unrolling it over the pan. Gently press the dough into the pan, ensuring it fits snugly against the sides.
- Trim any excess dough hanging over the edges of the pan, leaving about 1/2 inch overhang. Fold the overhang under itself to create a thicker edge, and crimp the edges with your fingers or a fork for a decorative finish.
- If you are pre-baking the crust, preheat your oven to 375°F (190°C). Use a fork to poke holes in the bottom of the crust to prevent bubbling during baking.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. This will help keep the crust from puffing up while it bakes. Bake in the preheated oven for about 15 minutes.
- After 15 minutes, carefully remove the parchment paper and weights. Bake for an additional 10-15 minutes, or until the crust is lightly golden. Keep an eye on it to prevent over-browning.
- Once baked, remove the crust from the oven and let it cool completely before filling it with your desired vegan filling. Enjoy your delicious VTS VLF Vegan Pastry Crust!
Tips
- Chill Your Ingredients: For the flakiest crust, ensure your coconut oil is solid but not hard. If it’s too soft, pop it in the fridge for a few minutes before mixing.
- Don’t Overmix: When combining the dough, mix just until it comes together. Overmixing can lead to a tough crust, so handle it gently.
- Rolling Technique: Use a lightly floured surface and rolling pin to roll out your dough. If it sticks, sprinkle a little more flour to prevent any mishaps.
- Crimp with Style: For a decorative touch, crimp the edges of your crust with your fingers or a fork. Not only does it look great, but it also helps seal in your filling.
- Pre-Baking Perfection: If you’re pre-baking your crust, don’t skip the parchment paper and pie weights! This step keeps your crust from puffing up and ensures an even bake.
- Keep an Eye on It: Ovens can vary, so check your crust during the baking process to avoid over-browning. You want it to be a beautiful golden color!
- Let It Cool: Once baked, allow your crust to cool completely before adding your filling. This helps maintain its structure and prevents sogginess.With these tips, you’ll be well on your way to mastering the VTS VLF Vegan Pastry Crust and impressing your friends and family with your baking prowess!
Nutrition Facts
Calories: 1080kcal
Carbohydrates: 90g
Protein: 10g
Fat: 75g
Saturated Fat: 65g
Cholesterol: 0mg
