Lactose Free Vegan Pie Crust

Total time1 hr 15 min

Prep time15 min

Cook time0 min

This crust comes together with a simple mix of flour, salt, and a touch of sugar, cut with cold cubes of butter until the mixture turns crumbly with those all-important pea-sized bits still visible. A few tablespoons of ice water bring it together into a dough that holds its shape without turning sticky or tough. After a good chill in the fridge, it rolls out into a smooth, even circle that eases into the pie dish without fuss and crimps up into a picture-perfect edge. Bake it as-is for a golden, flaky base or blind-bake it ahead of time for whatever filling you're planning. It's a dependable, from-scratch crust to keep on hand, and it fits neatly into a lactose free kitchen.

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Ingredients

8 servings

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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