There are a lot of pie crust recipes out there, but this vegan buttermilk pie crust is one tastes so rich and flaky and you don’t have to worry much about messing it up! It works amazing for just about any type of pie – savory or sweet!
I adapted this recipe from Judy Kim the food stylist and it is great for making a bunch of cut outs and decorations. You may be able to substitute a plant-based butter for the shortening, but it make not give you the flaky and crisp crust that the shortening gives this recipe.
Vegan Buttermilk Pie Crust
- 360 g (3 cups) All Purpose Flour
- 1 tsp Salt
- 2 Tbsp Sugar
- 1 cup Plant-Based Butter
- ½ cup Plant-Based Milk I use Almond
- 1 tsp Apple Cider Vinegar
- Cut butter into small cubes (about 1/4” x 1/4”) and bring to room temp, soft but still retaining its shape. Mix the almond milk and vinegar together and set aside.
- In a large mixing bowl, whisk together flour salt and sugar. Dump all the butter into the bowl and start rubbing the butter and flour mixture together with your fingers until there are no big chucks of butter and the mixture is crumbly.
- Even out the top of your flour mixture and make a well in the center. Slowly pour the almond milk mixture into the well a little at a time, covering the mixture with the flour from the sides between pours. Once the milk is soaked up into the flour, start mixing the dough with your hands until it forms a dough.
- Take the ball of dough and place on a floured surface and knead until smooth. Divide the dough into two balls and cover with plastic wrap and refrigerate for at least an hour before using.
- Prepare and bake the dough according to your pie’s instructions. If not using your dough right away, freeze for 2-3 months and thaw before using.