Pie Crust (with or without gluten)

Vegan Pie Crust


  • 2 cups all-purpose flour- or gluten free all purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (11/2 sticks) cold margarine sticks (I used Earth Balance), diced
  • 1/2 cup ice water
  • (1/2 cup shredded coconut optional)

Place the flour, salt, and sugar in the bowl of a food processor fitted with the dough blade. Pulse for a few seconds to combine. Add the margarine (and coconut) and pulse 10 to 12 times, until the margarine is in small bits the size of peas.

With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball.

Wrap in plastic and refrigerate for at least 1 hour (it is better if you can have it sit at least 3).

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