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Super Flaky Pie Crust

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A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 pie crusts 1x

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 2 sticks plus 2 tablespoons cold unsalted vegan butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Instructions

  1. 1/2 hour before starting, place vegan butter pieces on a plate in the freezer. Place the cutter blade of the food processor and a rolling pin in the freezer to chill as well.
  2. Using the chilled cutter blade, pulse flour, salt, and nutritional yeast in food processor until combined.
  3. Add chilled butter, and pulse until mixture resembles coarse meal, about 10 seconds.
  4. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
  5. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
  6. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
  7. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Notes

It is very important to work the pastry as little as possible. Don’t overhandle.

Find it online: http://shiftycrafty.com/super-flaky-pie-crust/