In my first book, Wait, That’s Vegan?!, I have a recipe for a little pie crust that works perfectly for galettes, hand pies and pie bars because I love making small and personal-sized desserts. But because people really love making big pies, I decided it was time to publish my recipe for The Big Pie Crust!
This crust is buttery, flaky, delicious and super easy. No fuss. No chilling the dough. No extra steps. Just mix it and roll it out. It is the perfect size for a standard 9” pie plate – that is 9” diameter by 1.2” high. My preference is a glass Pyrex dish as glass heats up gently and evenly for a consistent bake.
If you are making a pie with a bottom and a top crust, double the recipe and cut the dough in half or make the recipe twice. (Personally, I like to make two separate crusts as I find it easier to manage.) This crust works with your favorite fillings – apples, berries, stone fruits – no matter what time of year it is!
The Big Pie Crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup melted refined coconut oil, room temperature
- 1/4 cup water, room temperature
Line your counter with a few pieces of plastic wrap, wide enough for rolling out the dough.
Add the flour and salt to a big mixing bowl. Whisk to combine.
Add the coconut oil and water to a measuring cup with a spout. Whisk together. Pour into the flour.
Mix the dough together with a small silicone spatula or wooden spoon and then use your hands to form a ball. Turn dough out onto the plastic and cover with another piece of plastic wrap. Use the heel of your hand to flatten it into a disk. (As you roll out the dough, you will need to add more plastic wrap to completely cover the top of the dough.)
Use a rolling pin, and with even pressure, roll out the dough, turning it every so often, to about 2 extra inches wider than the pie plate. Run your palms over the crust to feel if it is evenly rolled out. If there are thicker spots, roll it again.
Use as needed.
Now you need a recipe to fill the crust with. Is there any pie more classic than apple pie? I like to use a combination of Honeycrisps and Granny Smiths for a perfectly sweet-tart situation, coconut sugar because I love the smoky, musky flavor, and cinnamon and nutmeg for even more depth of flavor.
Classic Apple Pie
- 2 lbs. apples, peeled, cored and cut into thin wedges (about 4 big apples)
- 1 tablespoon vegan butter
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- A few scrapes of nutmeg on a microplane
- A big pinch of salt
- 1 tablespoon all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 2 recipes The Big Pie Crust
- 2 tablespoons unsweetened soy milk (or other plant milk)
- 1 tablespoon maple syrup
Add the apples, butter and coconut sugar to a large pan with sides over medium heat. Mix together. After a few minutes, add the cinnamon, nutmeg and salt and stir to coat the apples. Cook for 15 minutes. Sprinkle flour over the apples and stir to coat. Add the lemon juice and stir again. Let the apples cool.
Preheat the oven to 350. Place your pie plate on a baking sheet.
Prepare the bottom crust according to The Big Pie Crust recipe. Remove the top pieces of plastic wrap and place the pie plate upside down in the middle of the dough. Carefully flip it over and remove the plastic. Gently press the dough into the pie plate. Trim the dough, leaving about a ½” overhang.
Prepare the top crust. Set aside.
Add the apple filling to the pie plate and carefully flip the top crust over on top. Bring the edges together and use the tines of a fork to seal. Use a sharp knife to cut 4 slits in the top crust for ventilation.
In a small bowl, mix together the milk and maple syrup. Brush over the entire top of the pie and edges.
Bake for one hour or until golden brown. Transfer to a cooling rack and let cool for at least 2 hours before cutting into the pie. Enjoy plain or ala mode!