Flaky Vegan Pie Crust & Puff Pastry (Yes, It’s Possible!)

 


🥧 Flaky Vegan Pie Crust & Puff Pastry (Yes, It’s Possible!)

Total Time: 15 mins (plus chill) | Prep: 15 mins | Cook: varies | Serves: 1–2 crusts

Listen—whether you’re making a sweet apple pie for Sunday dinner or a savory pot pie to feed the crew, the crust is where the magic happens. And let me tell you… vegan crusts can SLAP. We’re talkin’ buttery, flaky, melt-in-your-mouth layers without a single drop of dairy.

So today, I’m giving you TWO recipes:

  1. Classic Vegan Pie Crust – foolproof, quick, and perfect for pies, quiches, or tarts.

  2. Vegan Puff Pastry – for when you’re feeling fancy, want those layers, or need to impress the in-laws.

🛒 Ingredients

Classic Vegan Pie Crust

Vegan Puff Pastry

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 cup vegan butter (cold, cubed + extra stick for laminating)

  • ⅔ cup ice water

👩‍🍳 Instructions

Classic Vegan Pie Crust

  1. In a big bowl, whisk flour, salt, and sugar.

  2. Add cold vegan butter. Use a pastry cutter (or your fingers) to blend until crumbly—pea-sized chunks are perfect.

  3. Drizzle in ice water 1 tbsp at a time, mixing just until dough comes together. Don’t overmix!

  4. Form into 2 disks, wrap in plastic, and chill for at least 30 mins.

  5. Roll out and use as needed for pies, quiches, or pot pies.

Vegan Puff Pastry

  1. Mix flour + salt in a bowl. Add in 1 cup of cold vegan butter cubes, blending lightly.

  2. Slowly add ice water until dough forms. Chill 30 mins.

  3. On a floured surface, roll dough into a rectangle. Place a thin layer of softened vegan butter in the center, fold dough over like a letter.

  4. Roll out again, fold into thirds, chill.

  5. Repeat rolling + folding 4–5 times (this creates those flaky layers). Always chill between folds!

  6. Wrap in plastic, chill at least 1 hour before using.

🧠 Mom Tips

  • ❄️ Keep everything COLD. Cold butter = flaky crust. Warm butter = sad, flat crust.

  • 🥧 Make ahead! Both doughs freeze beautifully—wrap tight and thaw overnight in the fridge.

  • ✨ Don’t stress the folds—puff pastry is forgiving. Even if it ain’t bakery-perfect, it’ll puff up golden and delicious.

🥣 Why I Love It

I used to think pie crust and puff pastry were too “extra” to make at home, but honestly? It’s cheaper, tastes better, and you know exactly what’s in it (no mystery ingredients 👀). Plus, nothing feels more boss than pulling a homemade flaky pie out of the oven.


                                                                         Affiliate Link



Comments

Post a Comment

Popular posts from this blog

5-Minute Vegan Smoothie Bowl

Image
  5-Minute Vegan Smoothie Bowl Total Time: 5 mins | Prep: 5 mins | Cook: 0 mins | Serves: 1–2 Some mornings are just about surviving until coffee kicks in . On those days, this smoothie bowl is my lifeline. It’s fast, fruity, and packs in fiber and vitamins without anyone realizing it’s healthy. 🛒 Ingredients 1 frozen banana 1/2 cup frozen berries 1/4 cup plant-based milk Toppings: granola , sliced fruit, chia seeds , coconut flakes , hemp hearts 👩‍🍳 Instructions Blend In a blender, combine frozen banana, berries, and milk. Blend until thick and creamy (you may need to scrape down the sides). Pour & Top Scoop into a bowl and top with whatever you’ve got: crunchy granola, fresh fruit, nuts, seeds, coconut—whatever’s in the pantry. 🧠 Mom Tips 🥶 Too Thick? Add a splash more milk. 🍫 Chocolate Lover? Add 1 tsp cocoa powder or vegan chocolate chips on top. 👧 Kid Fun : Let the kids “de...
Read more

Easy Vegan Stir-Fry

Image
  Easy Vegan Stir-Fry Total Time: 25 mins | Prep: 10 mins | Cook: 15 mins | Serves: 4 Stir-fries are a weeknight lifesaver. You toss everything in a pan, add a yummy sauce, and call it a meal. This one is a go-to when the fridge is low, the energy is lower, and I need something that checks all the boxes. 🛒 Ingredients 2 cups mixed veggies ( broccoli , bell pepper , carrots ) 1/2 block firm tofu , cubed 2 tbsp soy sauce 1 tbsp sesame oil (or any oil) 1 tsp garlic, minced 1 tsp ginger, minced Cooked rice or noodles to serve 👩‍🍳 Instructions Sauté Tofu Heat oil in a large skillet. Cook tofu until golden and crispy. Set aside. Cook Veggies In the same pan, sauté garlic and ginger for 1 minute. Add veggies and stir-fry for 5–7 minutes until just tender. Sauce It Up Add tofu back to the pan with soy sauce. Toss everything to coat. Serve Serve over hot rice or noodles and dig in! 🧠 Mom Tip...
Read more

Creamy Vegan Pasta (Ready in 25 Minutes!)

Image
  Creamy Vegan Pasta (Ready in 25 Minutes!) Total Time: 25 mins | Prep: 10 mins | Cook: 15 mins | Serves: 4 This is one of those "throw it together while helping with spelling homework" kind of dinners. It’s cozy, cheesy (without actual cheese), and comes together with pantry staples. It’s also my go-to when I want a no-fuss dinner that still feels like comfort food. 🛒 Ingredients 8 oz pasta (any kind—penne, shells, or gluten-free works!) 1 cup unsweetened plant-based milk (like oat or almond) 1/4 cup nutritional yeast 2 tbsp flour 2 tbsp vegan butter or olive oil 1 tsp garlic powder Salt & pepper to taste 👩‍🍳 Instructions Boil the Pasta Cook pasta according to the package. Drain and set aside. Make the Sauce Base In a saucepan, melt vegan butter and whisk in the flour to make a roux. Add the Good Stuff Slowly add plant milk, whisking constantly to avoid clumps. Stir in nutritional yea...
Read more