I love making pie, sweet, savory if it can go into a pie crust then I want to try it out.
Most pie crust recipes that I have come across contain eggs, which is fine, because it gives the crust a nice golden brown finish.
But then the problem comes, when it is a fasting day or when I make a dessert that I want everyone to enjoy including my vegan mother and the egg becomes a problem.
That was until I stumbled across a vegan pie crust recipe that was super simple, super easy and it didn’t require any blind baking. I am not sure about you, but I freak out when it comes to blind baking, I never to get it quite right.
This is a versatile recipe that can be used for both sweet and savory fillings.
- 1 ½ x cups all purpose cake flour.
- 1/4 x tsp salt.
- ¼ x tsp sugar
- ¼ x pound shortening ( In South Africa, we use Holsum vegetable shortening)
- ½ x cup soya milk.
- Add the flour, salt and sugar together into a bowl, give it a quick whisk to combine.
- Cut the shortening into cubes and add it to the bowl.
- Using your fingers or a pastry cutter, cut the shortening into the flour, till it resembles bread crumbs.
- Add the milk and using a fork mix the mixture till it comes together.
- Turn out onto a floured surface and knead for a couple of minutes.
- Form into a ball and either wrap in cling wrap and freeze for when you need it or use immediately.