Friday, September 26, 2014

Vegan Lemon Pie

Recipe for Pastry Dough (makes one pie)
  • 2 ¼ cup white pastry flour
  • 1 cup vegan margarine
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup chilled water
Cut your margarine into cubes and freeze your margarine for one hour.

In a separate bowl, combine your dry ingredients: 2 ¼ cup of white pastry flour, 1 teaspoon of salt, 1 tablespoon sugar, whisk.

‘Cut in’ your vegan margarine + flour mix with a fork or pastry cutter (‘cutting in’ means to combine together without getting the heat from your fingers into the margarine). You want to make sure your flour, margarine + tools are all cool when you do this process. This creates a flaky crust.

Once you’ve cut in the flour + margarine, add 1/3 cup of cold chilled water to the mix and knead the dough slightly with your fork to incorporate the water.

On a clean surface, lay out your flour and roll your dough up into a big ball. Shrink wrap and throw it in the freezer for 30 minutes to an hour.

Recipe for Lemon Filling:
  • 1 ¼ cup sugar
  • ½ cup corn starch or corn flour
  • ¼ teaspoon agar
  • ¼ teaspoon salt
  • 1 ¼ 4 cup milk (coconut, soy, rice or almond milk)
  • 1 cup water
  • ¾ cup lemon juice
  • 1 ½ tablespoons lemon zest
Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir it anymore, it’s ready to go in the pie crust, then cool for an hour or two.

Recipe sources:

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