Vegan Sablé (pie crust)

Vegan, Egg Free, Dairy Free and Nut Free

Ingredients icon-ingredients

*For a 22cm diameter cake tin or ring.

  • 175g Wheat flour

  • 50g Brown sugar

  • 1 pinch of Cinnamon

  • 90g Margarine

  • 20ml (2 tablespoons) Vegetable milk

Directionsicon-directions

  • 1.Mix the flour, the sugar and the cinnamon. Add the margarine in and knead until resembling breadcrumbs.

  • 2.Add in the vegetable milk and work until the dough is compact.

  • 3.Make a ball and wrap it in plastic foil. Leave it in the fridge for 12 hours to get an optimal result.

  • 4.Spread the dough in the chosen greased cake tin and give it the desired thickness (not too thick for a proper baking).

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  • *In some recipes, we will bake this crust individually. In others, we will bake it directly with the filling.

  • *When baking it individually, poke the dough with a fork, cover it with baking paper and place some weight over it. Traditionally it's covered with chickpeas or dried legumes to keep it from rising. Bake at 200ºC for 15 minutes. Then, take out the chickpeas and the baking paper and bake for another 10 minutes approximately.

  • *This type of doughs shouldn't be kneaded excessively or it will get too elastic. Simply work the dough until all the ingredientes are properly integrated.

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