Eosinophilic Esophagitis Friendly Vegan Pie Crust
Total time1 hr 15 min
Prep time15 min
Cook time0 min
5.0(9)
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Learn more →Ingredients
8 servings
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) vegan butter, cut into ½-inch cubes and frozen for 15 minutes
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
- 2
Add the frozen vegan butter cubes to the flour mixture and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible — those uneven pieces are what create flakiness.
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