Welcome to the season of conscious making and baking! Yes, 'tis is the holidays, and we’re loving all the opportunities to offer gestures of comfort and care with things that are delightful, delicious, and better than ever for you.
Part of what makes festive menus so memorable is the stories that accompany each recipe. Cookies aren't just cookies, they're grandma’s special cookies. That gorgeous edible centerpiece? Why, it's a rosemary sweet potato tart adapted from a famous chef’s recipe. And no that's not just any stuffing... it's the stuffing you’re pretty much famous for. In other words, when it comes to holiday foods, we often find what works, and we stick with it.
That’s why this week we’re sharing one of our own bona fide staples ... which also happens to be on the list of Luminberry’s most-requested recipes: How to make a beautiful vegan pie crust, from scratch. We’ve refined this special recipe over the years to perfection, and it’s now one of our most-trusted workhorses in the kitchen, serving as the base for all kinds of superfood-infused dishes from galettes, to pies, to quiches year-round. Plus, not only does our vegan pie crust offer excellent baking performance, but it's also home to some pride-worthy ingredients: wholesome spelt flour instead of nutrient-void white flour, and cardiovascular-friendly coconut oil instead of high cholesterol butter. We've even replaced the sugar with a 1:1 monkfruit sugar substitute to make it (undetectably) sugar-free!
Once you master our unique pie crust techniques, you’re likely to bookmark this clean-eating recipe for years to come. Because if you're anything like us, collecting and creating well-crafted recipes is just the kind of time-worn tradition we can really embrace right now.
WATCH HOW WE MAKE OUR PERFECT VEGAN PIE CRUST:
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PERFECT VEGAN PIE CRUST PREP TIPS:
Making pastry is simple... if you've done it before, that is! Be sure to watch the above cooking video and read the recipe closely to ensure you achieve the gorgeous crust you're after.
Don’t wing it. If you’ve made a classic pie crust before, you’ll find this recipe to be a little bit different in its instructions. That’s because the coconut oil we use acts differently than butter, so you’ll want to be sure to follow the recipe instructions closely rather than rely on previous “pie” experience.
Add water as needed. Texture is important in pie crust, and results can vary if you use a different kind of flour, or even just from batch to batch. Start with the minimum amount of water dictated in the recipe, and increase 1 tablespoon at a time if needed—the ideal texture should appear like crumbly, damp sand, and hold together easily when compacted without being too “wet.”
A few coconut oil bits and pieces are a good sign. Don’t be alarmed if you see a few white spots while rolling everything out! Small, gravel-sized pieces of coconut oil help keep the dough flaky when baked.
Avoid over-kneading. Overworking the flour can make it too tough. To keep the crust flaky, handle it as little as possible—just enough to press it into shape.
Repair any cracks. If cracks appear while rolling the dough out (or in transferring it to a tin), simply press them back together. No one will know (and we won't tell).
Go for golden. When baking the crust, look for a light golden-brown hue as your indication of “doneness.”