Plant-based Flaky Pie Dough
29
- Prep Time5 min
- Total Time5 min
- Makes1 9" pie crust, serves 8
(Photography by Erik Putz, Food styling by Michael Elliott, prop styling by Rayna Marlee Schwartz)
Coconut oil is the key to this vegan pastry.
Ingredients
1 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup cold, firm refined coconut oil
5 to 6 tbsp ice cold water
Instructions
Combine flour with salt in a food processor. Pulse a few times to combine. Add coconut oil. Pulse until mixture resembles coarse sand, 10 to 15 times. Add 5 tbsp ice water. Pulse just until dough comes together and starts to form a ball, 10 to 15 times. (Add remaining 1 tbsp water only if dough feels dry.) Form dough into a disc. Wrap with plastic and chill in refrigerator, 40 min.
Kitchen Tip
Coconut oil should be firm for this recipe. If it is loose and creamy, refrigerate until firm before using.
Kitchen Tip
If using this dough for our Plant-based Lentil Jamaican Patties, make two batches. Divide each batch of dough into 4 equal pieces. You will have 8 total. Roll each into a ball and set on a plate. Cover with plastic. Chill in refrigerator, 20 to 30 min.
Nutrition (per serving)
Calories 199, Protein 2g, Carbohydrates 14g, Fat 14g, Fibre 1g, Sodium 72mg.
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