Cakes & pastries

Vegan Pie Crust - sweet or savory

Name: Vegan Pie Crust - sweet or savory
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 6-8 small pies or 2 large pies
Ingredients: 300 g spelt flour or 250 g spelt flour and 50 g white bean flour; 200 g Rapunzel Coconut fat mild; 1 tsp Rapunzel Atlantic sea salt; ca. 80 ml ice water

BerlinKitchen

35 Min.

For 6-8 small pies or 2 large pies

Vegan

Info

Perptime 15 Min.
Baketime 20 Min.

Ingredients

Portions

300 g spelt flour or 250 g spelt flour and 50 g white bean flour
200 g Coconut fat mild HIH
1 Atlantic sea salt fine oder Cristallino cane sugar HIH
ca. 80 ml ice water

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix the flour and salt in a food processor, add the cold cubed coconut fat and mix further. The dough now will be very crumbly. Slowly add the ice water until the dough holds together. Now form a ball. The dough can be processed immediately or stored in the fridge for later use.

For further process the dough should be soft enough for being rolled out. Roll out the dough to about 1 cm on a flour dusted surface and use for your desired purpose. Coat the dough with some olive oil and bake for about 15-20 min. in the oven until golden brown.

USED RAPUNZEL PRODUCTS

Coconut fat mild HIH

Atlantic sea salt fine