Ingredients
The following ingredients have 24 Servings
- 2 cups all purpose flour
- 1 stick vegan butter (cut into slices)
- 1 can coconut milk (full fat only)
- 1 tsp apple cider vinegar
- 2 Tbsp ice water
- 2 tsp vegetable shortening (optional)
Instruction
- In a bowl, sift 2 cups of all purpose flour into a bowl
- Add 1 stick of vegan butter
- In a separate bowl, whisk 1 can of coconut milk
- Add the whisked coconut milk to the flour
- Kneed a little before adding 2 tsp ice water + 1 tsp apple cider vinegar to the bowl
- If using shortening, add it now
- Kneed gently until you have a smooth dough ball. Don't overwork the dough
- Wrap the dough in clear plastic wrap
- Refrigerate for 30 min to overnight
- Flour a flat surface with all purpose flour
- Remove the dough from the wrap and place it on the floured surface
- Depending on the size of the pie pan, cut the dough in half or use the whole ball
- Refrigerate the dough not being used and roll the other one into a ball
- Start rolling the dough until its slightly bigger than pan
- Flour the pie pan or cast iron pan that you are using to bake the pie (I am using cast iron for a future recipe)
- From here, follow the instructions of your pie recipe. You can even pre-bake the pie and save it for future use.
