Vegan Pie Crust No Roll Recipe

OMG, you have to try this super easy homemade pie crust! It’s made with olive oil and just a hint of sweetness from maple syrup, and I promise it’ll take your pie game to the next level without any of the fuss.

It has never been simpler to craft a perfect pie crust without rolling, and I love that it’s totally vegan. My recipe uses a combination of all-purpose flour and a little bit of olive oil, for healthful fats, and a touch of maple syrup, for natural sweetness.

It’s a quick base to assemble, which I think makes a wonderfully adaptable crust for both savory and sweet pies.

Vegan Pie Crust No Roll Recipe Ingredients

• All-purpose flour: Forms the crust’s foundation, providing structure and texture.

  Rich in carbohydrates.

• Salt: Enhances flavor, balancing the sweetness and adding depth to the crust.
• Olive oil/Coconut oil: Adds moisture, richness, and a slight hint of flavor.

  Contains healthy fats.

• Cold water: Binds ingredients together, ensures a tender, flaky texture.
• Maple syrup/Agave nectar: Natural sweeteners, impart subtle sweetness, and help bind the crust.

Vegan Pie Crust No Roll Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup olive oil or coconut oil, melted
• 2 tablespoons cold water
• 1 tablespoon maple syrup or agave nectar

How to Make this Vegan Pie Crust No Roll Recipe

1. Set your oven to 350°F (175°C) to warm up.

2. In a bowl of medium size, mix together the flour (all-purpose) and salt.

3. In a different small bowl, whisk the olive oil (or melted coconut oil), cold water, and maple syrup (or agave nectar) until they are well incorporated and the mixture is cohesive. You want a kind of emulsion here that results in a smooth, well-combined liquid.

4. Wet mixture over the flour and salt mixture, pour.

5. Using a fork, blend the ingredients until they come together to form a dough.

6. Move the dough into a pie pan measuring 9 inches across.

7. Using your fingers, press the dough evenly across the bottom and up the sides of the pan, making sure it is of an even thickness.

8. Poke holes in the bottom of the crust with a fork to prevent it from puffing up.

9. In a preheated oven, bake the crust for about 15 minutes, or until it is faintly golden.

10. Take it out of the oven and allow it to cool before putting in the filling of your choice.

Vegan Pie Crust No Roll Recipe Equipment Needed

1. Oven
2. Medium mixing bowl
3. Small mixing bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Fork
8. 9-inch pie pan

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Yes, you can use whole wheat flour, but the crust may be denser. You might also need to add a bit more water to achieve the right consistency.
• What type of oil is best for this recipe?Both olive oil and melted coconut oil work well. Olive oil gives more of a savory flavor, while coconut oil adds a hint of sweetness.
• Is it necessary to chill the dough?This no-roll pie crust requires no chilling. It’s made to be easy and quick to prepare.
• Can I use this crust for sweet and savory pies?Of course. This adaptable crust is great with both sweet and savory fillings. Change the sweetener if you like to suit your filling.
• How do I ensure the crust does not crumble?Ensure that you mix the dough until it barely holds together; if it seems too dry, add a few drops more water.
• Can I make this crust gluten-free?Using a gluten-free all-purpose flour blend is worth a try; however, the result can vary greatly depending on the brand and blend of gluten-free flour used.
• What can I use instead of maple syrup or agave nectar?Any liquid sweetener of your choice can be used. Try honey or a simple syrup to suit your dietary needs or preferences.

Vegan Pie Crust No Roll Recipe Substitutions and Variations

All-purpose flour: Replace with either whole wheat flour or gluten-free all-purpose flour.
Olive oil or coconut oil: Substitute this with either avocado oil or melted vegan butter.
Chilly H2O: Use almond milk to achieve a sturdy, yet slightly decadent pie crust.
Brown rice syrup or date syrup: Substitute for maple syrup or agave nectar.

Pro Tips

1. Chill the Dough After mixing the dough, consider chilling it in the refrigerator for about 15-30 minutes before pressing it into the pie pan. This helps prevent shrinking and makes the dough easier to handle.

2. Use Parchment Paper When pressing the dough into the pan, you can use a piece of parchment paper to help evenly distribute the dough without it sticking to your fingers.

3. Blind Bake with Weights To ensure the crust doesn’t puff up, you can use pie weights or dried beans after poking holes with a fork. Place a piece of parchment paper over the dough and fill it with weights during baking.

4. Even Thickness for Even Baking Pay close attention to the edges of the crust. Ensure they are not too thick to avoid underbaking compared to the rest of the crust.

5. Experiment with Flavors Try adding a pinch of herbs or spices to the flour and salt mixture, such as rosemary or cinnamon, depending on whether you want a savory or sweet crust. This will add a subtle yet unique flavor to the crust.