About the Recipe
Create the perfect flaky pie crust with our Biscuit & Baking Mix. This melt-in-your-mouth pie shell is easy to prepare and adds a light, buttery texture to any filling, making it an ideal base for both sweet and savory pies
Ingredients
1 1/2 cups Biscuit & Baking Mix
1 teaspoon sugar
1/2 cup vegan butter, cold and cut into cubes
4 tablespoon ice water
Preparation
Step 1
Make sure your vegan butter is very cold. Refrigerate it for at least 30 minutes before starting.
Step 2
Add Biscuit & Baking Mix, sugar, and salt to a food processor or a large mixing bowl (if doing by hand). Pulse or whisk to mix.
Step 3
Add cold butter:
Food Processor: Add the cold vegan butter and pulse for about 10 seconds, until the mixture resembles small balls.
By Hand: Add the cold butter to the bowl and use a pastry cutter or fork to cut it in until the mixture looks like small balls.
Step 4
Slowly pour in the ice-cold water, adding more or less as needed until the dough begins to clump together.
Step 5
Transfer the dough to a lightly floured surface and shape it into a ball, avoiding over-handling.
Step 6
Roll the dough into a 12-inch circle and carefully transfer it to a pie plate, rolling it around a rolling pin if needed.
Step 7
Gently press the dough into the pie plate (you can pinch the rim or use a fork to press down the edges). Trim the excess and repair edges as needed using water. Poke holes in the bottom using a fork to release steam so bubbling won't occur.
Step 8
The pie crust is ready to use immediately, or you can freeze the dough for up to 3 months. Just wrap it well in plastic wrap, then place it in a freezer-safe bag or container. When you're ready to use it, thaw it in the refrigerator overnight
*Bake at 350 °F for 45-50 minutes for a fully baked pie crust (pre-bake half this time).