Preheat oven to 375 degrees. In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in coconut oil until pieces are pea size.
You won't believe how crispy and golden brown this vegan pie crust is. Our secret? Coconut oil.
Servings and Ingredients
|Vegan Pie Crust|
|2 c. Hy-Vee all-purpose flour|
|4 tsp. organic granulated sugar|
|¾ tsp. Hy-Vee salt|
|⅔ c. Hy-Vee refined coconut oil|
|6 to 7 tbsp. ice water|
|1 c. organic granulated sugar|
|2 tbsp. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground nutmeg|
|¼ tsp. ground allspice|
|6 medium Granny Smith apples, peeled, cored, and cut into ¼-inch slices|
Things To Grab
- 2 large bowls
- Pastry blender
- 8-or-9-inch pie plate
- Wire cooling rack
Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened.
Gather dough into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.
On a floured surface, roll each pastry from the center to the edge, working to create uniform circles. Then ease one portion of the pastry into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Cut the other portion of pie dough into 1/2-inch-thick strips; set aside.
For filling, in a large bowl stir together granulated sugar, flour, cinnamon, salt, nutmeg, and allspice. Mix in apples. Transfer filling to pastry-lined pie plate. Place remaining pie strips on top of apples in a lattice pattern.
Bake for 15 minutes on the lowest rack of the oven. Reduce oven temperature to 350 degrees. Continue to bake for 1 hour and 15 minutes or until crust is golden brown. Cool on a wire cooling rack. Serve warm.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 230mg
- Total Carbohydrates: 56g
- Protein: 3g
Hy-Vee Test Kitchen