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Recipe Courtesy of
Christina Tosi

Pies

Christina Tosi’s Vegan Pie Crust

C. Tosi Vegan Pie Crust-1

Prep Time: 15 Minutes

Cook Time: 25 minutes

Total Time: 1 hour (chilling) 40 minutes

Yield: 9" or 10" single pie crust

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C. Tosi Vegan Pie Crust-1

Ingredients

  • 1 ½ C. flour + more for dusting
  • 2 Tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 8 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 2-4 Tbsp. cold water

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and paddle on low speed until well mixed, 15 to 30 seconds.
  2. Add the shortening and paddle on low speed until the mixture starts to come together in small, pea-sized clusters, 30 seconds. Remove the bowl from the stand mixer
  3. By hand, knead in the cold water, being careful not to overwork the dough.
  4. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
  5. Heat oven to 350°F or 375°F and grease a pie tin.
  6. Unwrap and roll the dough into a 10 or 11-inch circle, flipping it and dusting with flour as needed.
  7. Gently fold the circle of dough in half. Lift and transfer it to cover one half of the pie tin. Unfold the top half and use your fingers to press it into the edges of the pan. If any tears or rips occur, use the edge of the dough to patch as necessary. It will not be noticeable after baking!
  8. Trim around the edge of the dough leaving 1-inch of overhang. Use the tips of your fingers to roll the overhang edge under and pinch so it rests on the lip of the pie pan. Use your thumb to crimp the crust edge or dip the tines of a fork in flour and press firmly all the way around.
  9. Blind bake at 350°F for 20-25 minutes or fill and bake your pie at 375°F for 40-60 mins, depending on the filling.
  10. Cool completely before serving.

Christina Tosi’s Vegan Pie Crust

C. Tosi Vegan Pie Crust-1

Prep Time: 15 Minutes

Cook Time: 25 minutes

Total Time: 1 hour (chilling) 40 minutes

Yield: 9" or 10" single pie crust

Ingredients

  • 1 ½ C. flour + more for dusting
  • 2 Tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 8 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 2-4 Tbsp. cold water

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and paddle on low speed until well mixed, 15 to 30 seconds.
  2. Add the shortening and paddle on low speed until the mixture starts to come together in small, pea-sized clusters, 30 seconds. Remove the bowl from the stand mixer
  3. By hand, knead in the cold water, being careful not to overwork the dough.
  4. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
  5. Heat oven to 350°F or 375°F and grease a pie tin.
  6. Unwrap and roll the dough into a 10 or 11-inch circle, flipping it and dusting with flour as needed.
  7. Gently fold the circle of dough in half. Lift and transfer it to cover one half of the pie tin. Unfold the top half and use your fingers to press it into the edges of the pan. If any tears or rips occur, use the edge of the dough to patch as necessary. It will not be noticeable after baking!
  8. Trim around the edge of the dough leaving 1-inch of overhang. Use the tips of your fingers to roll the overhang edge under and pinch so it rests on the lip of the pie pan. Use your thumb to crimp the crust edge or dip the tines of a fork in flour and press firmly all the way around.
  9. Blind bake at 350°F for 20-25 minutes or fill and bake your pie at 375°F for 40-60 mins, depending on the filling.
  10. Cool completely before serving.

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