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How to Work with Chocolate
Recipe
1 hr 15 min

Vegan Single-Crust Pie Dough

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Vegan Single-Crust Pie Dough
Author: America's Test Kitchen

Recipe By America's Test Kitchen

Published on August 3, 2024

The vegan version of our classic single-crust pie dough.

Time

1 hr 15 min

Yield

Serves 10

Why This Recipe Works

This crust works as the perfect base for your next single-crust pie or tart.

Ingredients

1¾ cups (8¾ ounces) all-purpose flour
3 tablespoons sugar
¼ teaspoon table salt
½ cup refined coconut oil, melted and cooled slightly
3 tablespoon ice water

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Whisk flour, sugar, and salt together in bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll dough
  2. Sprinkle ice water over top of dough, then, using rubber spatula, fold and press dough to fully incorporate water and bring dough together, being careful not to overmix. If dough doesn't come together, add up to 1 tablespoon ice water, 1 teaspoon at a time. Form dough into 4-inch disk. (Dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Let dough sit at room temperature to soften completely before rolling out, about 2 hours if refrigerated or 4 hours if frozen.)
  3. Roll dough between 2 large sheets parchment paper into 12-inch circle. Remove top parchment and gently flip into 9-inch pie plate; discard second sheet parchment. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
  4. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 45 minutes. (Dough-lined plate can be refrigerated for up to 24 hours.)
  5. TO BAKE: Adjust oven rack to lowest position and heat oven to 400 degrees. Set rimmed baking sheet in second rimmed baking sheet. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on prepared sheet until pie dough looks dry and is pale in color, about 30 minutes, rotating plate halfway through baking. Remove foil and weights and continue to bake crust until light golden brown, 10 to 15 minutes, rotating plate halfway through baking. Let crust cool completely in plate on wire rack. (Cooled crust can be wrapped with plastic wrap and stored at room temperature for up to 24 hours.)

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Vegan Single-Crust Pie Dough

Recipe By America's Test Kitchen

Published on August 3, 2024

Time

1 hr 15 min

Yield

Serves 10

Vegan Single-Crust Pie Dough

Ingredients

1¾ cups (8¾ ounces) all-purpose flour3 tablespoons sugar¼ teaspoon table salt½ cup refined coconut oil, melted and cooled slightly3 tablespoon ice water

Instructions

  1. Whisk flour, sugar, and salt together in bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll dough
  2. Sprinkle ice water over top of dough, then, using rubber spatula, fold and press dough to fully incorporate water and bring dough together, being careful not to overmix. If dough doesn't come together, add up to 1 tablespoon ice water, 1 teaspoon at a time. Form dough into 4-inch disk. (Dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Let dough sit at room temperature to soften completely before rolling out, about 2 hours if refrigerated or 4 hours if frozen.)
  3. Roll dough between 2 large sheets parchment paper into 12-inch circle. Remove top parchment and gently flip into 9-inch pie plate; discard second sheet parchment. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
  4. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 45 minutes. (Dough-lined plate can be refrigerated for up to 24 hours.)
  5. TO BAKE: Adjust oven rack to lowest position and heat oven to 400 degrees. Set rimmed baking sheet in second rimmed baking sheet. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on prepared sheet until pie dough looks dry and is pale in color, about 30 minutes, rotating plate halfway through baking. Remove foil and weights and continue to bake crust until light golden brown, 10 to 15 minutes, rotating plate halfway through baking. Let crust cool completely in plate on wire rack. (Cooled crust can be wrapped with plastic wrap and stored at room temperature for up to 24 hours.)
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