This is one of the few recipes I will have that takes a little extra time…I don’t have many of these. But this Vegan Pot Pie Crust recipe is well worth the time and any trouble. I actually enjoy making it because there’s such a good feeling you get after making your own crust from scratch. 
Once you get this basic crust recipe down pat, there are so many possibilities! You could use it with vegetable pot pies, fruit pies and I even use it as a pizza crust. The pizza crust isn’t like a regular pizza dough type crust, but more of a flaky pastry-type crust which makes it a little more special.
I’m not able to put any large size pans in my little oven, so I use the small glass Pyrex Storage 2-Cup Round Dish, Clear with Blue Lid
A helpful tip: After you roll out the dough, gently push the rim of your dish (if using the glass Pyrex bowl) onto the flattened dough to make an outline of the bowl (see photos below). Then with a knife, cut out about two inches or so around the indention. This will ensure you have enough dough to go inside the bowl and have a little extra folding over the sides to work with. After you get the dough in the bowl, you can go around the edges on the outside and neatly trim it off.
Another nice thing is they freeze and reheat very well. The last time I made some I made a couple extra and put them in the freezer and they are very convenient to pull out and heat for a quick meal. Just add a salad and another fresh (uncooked) vegetable on the side and you are good to go!
If you try this recipe, I’d love to know that you put on the inside as the filling, so make sure you leave a comment and share!
Vegan Pot Pie Crust
Print recipe
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Ingredients
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon vegan sugar (or Raw Turbinado Sugar)
- 1/2 teaspoon pink himalayan salt
- 1 1/4 cup vegan (Earth Balance brand)
- 2/3 cups distilled water (ice cold)
- 2 teaspoons golden flax seeds (ground)
Directions
| Step 1 | Whisk flour, pink himalayn salt, vegan sugar together in a large bowl. Cut in butter until flour mixture is crumbly. Whisk ground flax seed and water together. Add the ground flax seed mixture to the flour mixture. Mix together with spoon and/or hands until a soft dough forms. Form into 1 - 2 balls and wrap in plastic wrap. Put in the refrigerator for 1/2 hour. Remove and roll out on flat surface and use for the bottom and top of the pot pie crust. Fill with your favorite vegetable ingredients and put a top layer of dough (pinching around the top edges). Cut a slit in the top to allow steam to escape. Spread vegan butter and sesame seeds on top, if desired. Enjoy! |
Note
Recipe source: https://vegandad.blogspot.com/2011/10/harvest-pies.html
