Victoria Vaccher, owner and chief baker at Tori’s Bakeshop, knows a thing or two about pie crust. Part of a pie-centric clan (her family, that is), it’s no surprise that Vaccher chose to share a “flaky crust” recipe with us this week. Herewith, Vaccher’s recipe for a vegan pie crust — to be baked with a filling (sweet or savoury) of your choice.
Says Vaccher:
“Growing up, whenever there was a family gathering, you would find multiple types of pies. Everyone has their favourite. My mother’s is pecan, my father’s is bumbleberry, my older brother’s is lemon meringue, my younger brother’s is blueberry and, well, I have many more members in my family, so you can see how the list would go on and on.
It is hard to believe but we would have as many pies as there were people most of the time. That many pies can only come from a love of baking. Each family member would have their own specialty, other than my grandmother — every pie she made was perfect. Although my grandmother was the master baker, everyone would take part in the baking. My family loves to be in the kitchen.
With so many pies to make, you can see why I fell in love with the art of pie crust. The perfect crust is not found too often, but when you find it, there is nothing like it. It’s flaky, buttery and light in flavour, but can hold any filling. My pie crust was inspired by all my family members and their love for pie.
I have tried multiple ingredients and techniques, and it has always come back to simplicity. A short list of ingredients and care in each step has given me the perfect flaky crust. I hope you agree!”
Flaky vegan pie dough
Ingredients:
4 ½ cups unbleached organic hard flour
2 ½ cups non-hydrogenated shortening (I use Earth Balance)
1 tsp. salt
1 tbsp. organic light brown sugar (I use Wholesome Sweeteners, a fair trade organic sugar)
250 ml cold water
Directions:
1. Using a measuring cup, measure out 250 ml cold water and place it in the fridge (this will guarantee you have very cold water).
2. Sift flour into large bowl. Mix in salt.
3. Cut shortening into flour until you have medium pea-size balls (you can use whatever tool you have on hand, two knives or forks or better yet a pastry cutter. I recommend not using your hands — you want to keep the dough as cold as possible).
4. Take water out of fridge and whisk in brown sugar till partially dissolved.
5. Mix cold water into flour mixture. At first you can use a wooden spoon to mix together, then when dough starts to form you can use your hand to help combine everything (just make sure you are working fairly quickly — you do not want the shortening to start melting).
8. When ball is almost formed, flip onto a tabletop and lightly knead into a ball, making sure you are not overworking the dough.
9. Once the ball is formed, divide into two balls, cover and place in fridge.
Tips
– Keep everything cold. If you have to step away from making the dough make sure you pop everything into the fridge.
– Do not overwork the dough. You want all those little buttery, pea-sized balls to stay that shape for as long as possible. That way, when the pie is baking, all these amazing butter pockets will make your dough nice and flaky.
– Use care with the dough. If you show your food love while you are making it then there is no way it will not turn out lovely in the end.
