Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (6)
Vegan Pie Crust
NUTRITION · PER SERVING150M COOK
CAL 30%·PRO 34%
CARBS 127G84% OF CAL
5G FIBER0G ADDED0G INTRINSIC122G OTHER0G TOTAL SUGAR
FAT 14G21% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, flaky pie crust made with vegan butter and a touch of apple cider vinegar. Yields one double-crust or two single-crust pies.
componentamerican⚙️ food processor🥧 baking dishdairy freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2⅔ cups all-purpose flour (spooned and leveled)
- 16 tablespoons cold vegan butter
- 6 tablespoons ice water
- 1 teaspoon cold apple cider vinegar
At a glance
PER SERVING · TIME 150M
CAL 30%·PRO 34%
CARBS 127G84% OF CAL
5G FIBER0G ADDED0G INTRINSIC122G OTHER0G TOTAL SUGAR
FAT 14G21% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 5mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.