Learn how to make this WFPB Pie Crust for your next plant-based pie. This vegan pie crust is five ingredients and ready in just 10 minutes. Turn any pie recipe plant-based with this easy crust recipe.
If you're eating a plant-based diet, you might find yourself adapting non-vegan recipes to be healthier and more plant-based. At a certain point, it is almost second nature - use non-dairy milk, make a flax egg instead of adding a real egg, etc.
But some recipes a bit more alteration in order to work. Especially if you want to make healthy swaps. It's usually straightforward to swap vegan butter for regular butter, but what if you don't want to use vegan butter?
Enter: this WFPB Pie Crust.
This crust is totally whole food plant based. No vegan butter, no white flour, no refined sugar.
For the longest time I thought it would be impossible to create a pie crust like this.
But, I was wrong! This plant-based crust acts like a normal crust. You can roll it out. You can create a lattice top. You can use it in a galette. You can even make a savory version and create pizza dough!
Step 1. In a large bowl whisk together the oat flour and salt.
Step 2. Add the nut butter and maple syrup and use a fork to incorporate.
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Step 3. Add the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter. Divide the dough in half.
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Step 4. To roll out, place the dough between two sheets of parchment paper and roll to approximately 12" wide. Repeat with the other half of the dough.
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Step 5. Proceed with the pie per your recipe’s instructions. For use in the base of the pie, arrange in the pie pan and ALWAYS par-bake for 10-12 minutes. Blind baking with pie weights is not necessary. For a galette, there is no need to par bake.
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This pie dough is surprisingly easy to work with. If it breaks apart, simply press it back together!
If you find that the dough is so crumbly that it is constantly falling apart, add cold water, a tablespoon at a time, until the dough is workable. Be careful not to add too much water at one time or else you might make the dough too sticky.
If the dough feels like a cookie dough, you can add more oat flour, a tablespoon at a time, to help make the dough more workable.
Depending on exactly what you are doing with the dough, you may want a slightly wetter texture. For example, when making a galette you want your dough to be a bit more sticky, so that you can fold the edges without breakage
To make this pie nut-free use tahini or sunflower seed butter instead of nut butter in the crust.
Tahini and sunflower seed butter have a stronger flavor than cashew or almond butter, so you may notice a more earthy flavor in the crust.
This crust will not puff up like a regular pie crust, so you don't need any pie weights for a blind bake. BUT when using this crust for the base of the pie, you do need to par bake! If you don't bake the crust for 10 minutes ahead of time, the crust will be soggy. (Note that for a galette, you do not need to par bake.)
If you're making a lattice for your pie I recommend assembling it on a sheet of parchment paper instead of over the pie.
Because the pie filling is soupy I recommend making the entire lattice on parchment paper and then transferring the completed lattice to the top of the pie
Step 1. Roll the pie dough to 10"-11" long and slice into 1/2"-1" strips as noted in your recipe. It doesn't matter if the edges are uneven because they will likely be sliced off when you place the lattice on the pie.
Step 2. Lay 4-7 strips vertically, spaced the same distance as your strips are wide apart on a sheet of parchment paper. Use the longer strips in the center of the lattice and the shorter strips on the ends.
Step 3. Slide your longest remaining strip horizontally under ever other strip of the vertical pieces. Line this strip up in the middle of your lattice, since it's the longest. Avoid folding the dough completely to prevent breakage.
Step 4. Slide your next longest piece of dough on one side of the strip you did in step 3. Slide it under the opposite strips from step 3, so the this piece rests over the pieces the strip from step 3 rests under.
Step 5. Repeat step 4 with the remaining strips, weaving the strips over and under one another, sliding the shorter pieces on either slide of the longest piece you placed in the center in step 3.
I don't recommend making the dough ahead of time. Oat flour is very absorbent and will create a dry/crumbly dough when left sitting.
The good news is that this crust only takes 10 minutes to make, so you don't need to allocate tons of prep time for the crust.
Since this crust does not store well, I recommend halving the recipe if you only need the bottom crust for your pie.
My favorite thing to do with extra crust is to make a mini galette! If you've got the pieces already rolled out, simply press them together, put some fruit in the middle and fold the edges in. Brush with egg wash and sprinkle with sugar as desired, then bake for about 30 minutes. Delicious!
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Learn how to make this WFPB Pie Crust for your next plant-based pie. This vegan pie crust is five ingredients and ready in just 10 minutes. Turn any pie recipe plant-based with this easy crust recipe.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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